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Spaghetti all'Amatriciana
The Home Cook's Kitchen
5
from
4
votes
Print Recipe
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Prep Time
5
minutes
mins
Cook Time
25
minutes
mins
Total Time
30
minutes
mins
Course
Main Course
Cuisine
Italian
Servings
2
people
Calories
693
kcal
Equipment
Blender
Small Saucepan
Larger saucepan
Cutting board
Knife
Strainer
Ingredients
1
small brown/yellow onion
roughly diced
2
garlic clove
halved
½
red bird's eye chilli
or sub ½ teaspoon red pepper flakes/chilli flakes
4
oz
prosciutto
100g, or sub bacon if you can't find proscuitto
½
tablespoon
olive oil
14.5
oz
can diced tomatoes
400g can
½
cup
chicken stock
6
oz
spaghetti
170g, fresh works best
1
tbps
chopped parsley
2
tablespoon
parmesan cheese
to serve
½
teaspoon
salt
½
teaspoon
pepper
Instructions
In a food processor, blend the onion, garlic, chilli, prosciutto until chopped up and smooth.
In a frying pan, heat the olive oil then add the prosciutto mix, stirring for about 5 minutes until fragrant.
Add the chicken stock and tomatoes and simmer for 15-20 minutes until the sauce has thickened.
Meanwhile, make pasta. Boil spaghetti in salt water until al dente (follow packet instruction if not sure how to cook pasta!)
Once pasta is cooked and sauce is thickened, place strained pasta in a bowl, top with sauce and parsley and parmesan. Season with pepper.
Serve with a chilled glass of white wine and crusty bread.
Notes
If you can find it, prosciutto tastes better. We couldn't find any that was relatively inexpensive so we used bacon and it worked just as well!
Keyword
Amatriciana, Date Night, Pasta