Amatriciana

SERVES 4 PREP AND COOK TIME 45 MINUTES

2 tablespoons extra virgin olive oil

200g round pancetta, chopped

1 medium (150g) brown onion, chopped

2 cloves garlic, crushed

1 teaspoon dried chilli flakes

2 x 400g cans diced tomatoes

1 teaspoon sugar

1 tablespoon fresh basil leaves, plus extra to serve

1 quantity Fresh Pasta (see previous page), cut into desired widths, or 400g dried pasta

½ cup (40g) freshly grated parmesan

1 Heat half the oil in a large frying pan over medium heat; cook pancetta for 5 minutes or until starting to crisp. Remove from pan using a slotted spoon; place on a paper towel-lined plate. Add remaining oil to pan; cook onion, stirring occasionally, for 10 minutes or until soft but not browned. 2 Add garlic and chilli; cook, stirring, for 1 minute or until fragrant. Add tomatoes, sugar and basil; simmer, uncovered, for 20 minutes or until thickened. 3 Blend or process sauce, if desired, then return to heat and add pancetta. 4 Cook pasta in a large saucepan of rapidly boiling salted water until tender. Reserve ½ cup cooking water; drain. Serve with sauce, adding a splash of reserved cooking water if necessary to amalgamate sauce with pasta. Top with parmesan and extra basil leaves.

Sauce suitable to freeze. Not suitable to microwave.