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Pasta alla matriciana with peas
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Prep Time:
5 minutes
Cook Time:
20 minutes
Total Time:
25 minutes
Classic Roman pasta with savory tomato, bacon, and spicy chilli sauce.
Ingredients:
  • 375g dried bucatini pasta
  • 18.20 gm olive oil
  • 1 x 175g pkt middle bacon, coarsely chopped
  • 2 tsp chopped fresh rosemary
  • 1/2 tsp crushed chilli
  • 1 x 425g can crushed tomatoes
  • 250ml (1 cup) chicken style liquid stock
  • 80ml (1/3 cup) red wine
  • 80g (1/2 cup) frozen peas, just thawed
Instructions:
  • Prepare the pasta in a generous amount of salted boiling water as per the instructions on the packet until it reaches the desired al dente consistency.
  • Heat oil in a large non-stick pan over medium-high heat. Add bacon and cook until golden, about 2 minutes. Stir in garlic, rosemary, and chili, and cook until fragrant, about 30 seconds.
  • Combine the tomato, stock, and wine in the pot. Let it simmer for 8 minutes, stirring occasionally, until the sauce thickens.
  • After cooking the pasta, combine it with the bacon mixture, peas, and three-quarters of the Parmesan. Toss everything together until evenly mixed. Season with salt and pepper to taste, then serve in bowls and sprinkle the remaining Parmesan on top.

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