Pancetta and Tomato Amatriciana
BROUGHT TO YOU BY Prodotti
There is nothing more traditional than a timeless bowl of spaghetti, smothered in a rich tomato sauce. Add restaurant-quality Italian to your repertoire!
Few dishes capture the bold, rustic spirit of Italian cuisine like Amatriciana. Hailing from the Lazio region, this classic sauce is a celebration of simplicity, letting each ingredient shine. De Gustibus Pancetta Block lends its rich, smoky depth to a vibrant tomato base, while Garofalo Spaghetti perfectly cradles every luscious bite. Finished with the sharp, salty kick of De Gustibus Parmigiano Reggiano, this dish is a tribute to tradition — effortless yet packed with flavour.
Serves: 2-3
INGREDIENTS
extra virgin olive oil for cooking
100 grams De Gustibus Pancetta Block, diced
1 small brown onion, finely chopped
1 clove garlic, crushed
½ teaspoon red chilli flakes, optional
400-gram can Rodolfi Finely Chopped Tomatoes
200 grams Garofalo Spaghetti
50 grams De Gustibus Parmigiano Reggiano, grated
sea salt and ground pepper
METHOD
Heat a drizzle of olive oil in a medium frying pan and cook the De Gustibus Pancetta until crispy.
Add the onion and garlic and cook until soft. Stir in the chili flakes, if using, and the Rodolfi Finely Chopped Tomatoes and simmer for 10–15 minutes.
Meanwhile, cook the Garofalo Spaghetti in a pot of salted boiling water until al dente. Take out ¼ cup of the cooking water then drain the pasta.
Add the pasta to the sauce and toss to coat, adding the reserved pasta water if needed. Stir in most of the De Gustibus Parmigiano Reggiano and season with salt and pepper if needed. Scatter over the remaining cheese and serve immediately.
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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.