22nd Feb 2018
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.
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
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.
Sarah Harding has died at the age of just 39, her heartbroken mother revealed today. The Girls Aloud star had...
Don’t miss this year’s IMAGE Business Summit, with an expert line-up, skills masterclasses, keynote addresses and more.Back by popular demand,...
Painting kitchen cabinets can be transformative and can be achieved relatively low-cost, but you need the right equipment, and a lot of...
Annie Gatling, now Colleran, knew Trinity College was for her when she saw Front Gate from the top storey of...
Your brain health is just as important as that of the rest of your body, says psychologist and neuroscientist Dr...
This is a great way to get a juicy roast chicken, bursting with flavour. Bord Bia’s Spatchcock Chicken...