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Fettuccine all’Amatriciana
Fettuccine all’Amatriciana
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Whip up a classic Italian pasta sauce in just 20 minutes with Curtis Stone's speedy recipe.
Ingredients:
  • 36.40 gm extra virgin olive oil, plus more for serving
  • 150g sliced mild pancetta, chopped
  • 2 shallots, finely chopped
  • 1 long red chilli, seeded, finely chopped
  • 3 garlic cloves, finely chopped
  • 250g cherry tomatoes, halved
  • 690g bottle tomato passata pasta sauce
  • 400g dried fettuccine
  • 20g cheese
  • 20.00 ml flat-leaf parsley, chopped
  • 4 slices Stone-Baked Ciabatta bread, for serving
Instructions:
  • Heat oil in a large sauté pan over medium-high heat. Cook pancetta until crisp, about 4 minutes. Lower heat to medium, add shallots, chilli, and garlic, and cook until softened, about 2 minutes. Mix in cherry tomatoes and cook until slightly broken down, about 2 minutes. Stir in passata and simmer for 3 minutes.
  • In a large pot of boiling water, cook the fettuccine for 8 minutes until al dente. Drain the fettuccine.
  • Combine fettuccine with sauce over medium heat for 1 minute to meld flavors. Remove from heat and mix in cheese. Season with salt and pepper, then divide into bowls. Top with a drizzle of extra-virgin olive oil, more cheese, and chopped parsley. Serve with bread.

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