Spaghetti all'Amatriciana
A beautifully balanced amatriciana recipe with prosciutto and rich tomato sauce. The perfect pasta for two!
Servings: 2 people
Calories: 693kcal
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!
Nutrition
Calories: 693kcal | Carbohydrates: 82g | Protein: 24g | Fat: 29g | Saturated Fat: 9g | Cholesterol: 42mg | Sodium: 1429mg | Potassium: 908mg | Fiber: 6g | Sugar: 11g | Vitamin A: 1010IU | Vitamin C: 50.2mg | Calcium: 169mg | Iron: 4.1mg
