Chrissy Teigen admits she “was a troll” after bullying scandal
Chrissy Teigen admits she “was a troll” after bullying scandal

Jennifer McShane

You won’t believe it, but the house everyone is obsessed with in Netflix’s Master of None is actually a set
You won’t believe it, but the house everyone is obsessed with in Netflix’s Master of...

Megan Burns

This 18th-century coach house in Wexford has had the most extraordinary renovation
This 18th-century coach house in Wexford has had the most extraordinary renovation

IMAGE Interiors & Living

Everything you need to know about ‘In the Heights’
Everything you need to know about ‘In the Heights’

Sarah Finnan

Lynn Enright: Should I have had a lockdown passion project?
Lynn Enright: Should I have had a lockdown passion project?

Lynn Enright

Tess Daly says she swears by this non-invasive, anti-ageing treatment
Tess Daly says she swears by this non-invasive, anti-ageing treatment

Shayna Sappington

Hunza G, the celebrity-favourite swimwear, has landed in Ireland
Hunza G, the celebrity-favourite swimwear, has landed in Ireland

Holly O'Neill

4 brilliant new books that are perfect summer reads
4 brilliant new books that are perfect summer reads

Jennifer McShane

‘The Crown’ star Emma Corrin reveals the ‘unusual’ way she was cast as Princess Diana
‘The Crown’ star Emma Corrin reveals the ‘unusual’ way she was cast as Princess Diana

Sarah Finnan

This Mauritian egg & rice dish will add panache to your Monday
This Mauritian egg & rice dish will add panache to your Monday

Meg Walker

Image / Editorial

Bill Granger’s Bucatini All’Amatriciana


by Meg Walker
22nd Feb 2018
blank

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.