This penne amatriciana is the most flavourful, simple pasta you can make, with very few ingredients! It’s a rich tomato and crispy guanciale sauce, simmered together and then tossed with the pasta and lots of parmesan. It’s so simple yet so good.
The method.
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Heat the olive oil in a large pan over a medium heat. Add the pancetta and cook for 5-7 minutes until the fat has rendered and it is crisp. Lift out with a slotted spoon and set aside, leaving the fat in the pan.
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Add the onion, chilli flakes and a generous pinch of salt. Cook over a medium-low heat, stirring often, for 5-7 minutes until the onion is soft, translucent and just taking on colour. Stir in the garlic and cook for another 1-2 minutes until fragrant.
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Add the tomato purée and cook, stirring constantly so it does not catch, until slightly darkened. Pour in the tinned tomatoes and return the pancetta to the pan. Bring to a simmer and cook for 15-20 minutes, seasoning to taste with salt and pepper.
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Meanwhile, cook the penne until just shy of al dente. Lift the pasta straight into the sauce with a slotted spoon, then add the pecorino and a splash of starchy pasta water over a low heat, tossing until the sauce coats every piece. Serve with extra pecorino.
Twists from the kitchen
One teaspoon of chilli flakes gives proper warmth without taking over. Start with half if you are heat-shy and build up.
Finish the pasta in the sauce, not the colander. That last minute of tossing is what makes it cling.
