3 pioneering sustainable businesses to visit and support this month
3 pioneering sustainable businesses to visit and support this month

Jo Linehan

Jimmy Choo’s latest bridal edit has arrived
Jimmy Choo’s latest bridal edit has arrived

Shayna Sappington

Page Turners: ‘Confessions’ author Catherine Airey
Page Turners: ‘Confessions’ author Catherine Airey

Sarah Gill

Sarah Macken: A week in my wardrobe
Sarah Macken: A week in my wardrobe

Sarah Finnan

Valentine’s getaways to book now
Valentine’s getaways to book now

Sarah Finnan

February Guide: 16 of the best events happening around Ireland this month
February Guide: 16 of the best events happening around Ireland this month

Sarah Gill

Make cleaning feel less of a chore with these beautiful brushes, cloths and soaps
Make cleaning feel less of a chore with these beautiful brushes, cloths and soaps

Megan Burns

Jennifer Slattery designs: timeless with a twist
Jennifer Slattery designs: timeless with a twist

Sarah Finnan

The 2025 wine trends to pour and explore, according to an expert
The 2025 wine trends to pour and explore, according to an expert

Michelle Lawlor

The Irish artists heading to the 2025 GRAMMY Awards
The Irish artists heading to the 2025 GRAMMY Awards

Sarah Gill

Image / Editorial

Bill Granger’s Bucatini All’Amatriciana


By Meg Walker
22nd Feb 2018
Bill Granger’s Bucatini All’Amatriciana

When it’s cold outside, I like a traditional cooked tomato sauce. Amatriciana is my favourite – satisfyingly savoury with a touch of heat. Bucatini is the only pasta for this sauce.

Serves 4

Ingredients
1 tbsp olive oil
200g pancetta, rind removed, roughly chopped
1 large onion, sliced
a large handful of finely chopped flat-leaf parsley
½ tsp dried red chilli flakes
2 tbsp red wine vinegar
800g tin chopped tomatoes
1 tsp caster sugar
400g bucatini, cooked until al dente

Method
Heat the olive oil in a frying pan over medium-high heat, add the pancetta and cook for 5 minutes, stirring occasionally.

Add the onion, season well and cook for 5 minutes. Add the parsley and chilli, stir for 5 seconds, then add the vinegar and cook for 30 seconds until it has evaporated.

Add the tomatoes and sugar, bring to the boil, then reduce the heat to simmer for about 25 minutes, or until the oil separates from the tomato sauce. Toss with the drained pasta and serve immediately.

Extracted from Bill’s Basics by Bill Granger (Quadrille, approx €19.50). Photography © Mikkel Vang.