SPAGHETTI  all´ AMATRICIANA 

Spaghetti all'Amatriciana

1 large onion
2 cloves of garlic
200 g pancetta (bacon)
2 red chillies
800 g diced tomatoes (canned)
80 g pecorino cheese (freshly grated)
450 g spaghetti
salt, pepper, olive oil
 

 

 

Peel onion and garlic, wash and core chilis and chop everything finely. Dice pancetta.
Sauté onion and garlic in 2 tablespoons of oil over low heat 5 minutes. Add pancetta and chilli and simmer over medium heat about 6 minutes, stirring often.
Stir in tomatoes and season with salt and pepper. Simmer 15 minutes, stirring every now and then.
Boil spaghetti in salted water until al dente. Then pour off, mix well with sauce.
Serve sprinkled with cheese.

 

     
     
 

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