Vanessa Baxter's Pasta All'amatriciana
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200g Pancetta (or a thick bacon cut), sliced into little matchsticks
2 Tbs olive oil
1 smokey dried chilli, crumbled (optional)
2 red onions, finely chopped
150ml red wine
800g tinned tomatoes, drained
2 Tbs fresh rosemary, roughly chopped
sea salt and pepper
250g spaghetti or penne or rigatoni
100g pecorino romano, freshly grated
fresh or dried oregano
Heat the oil in a large frypan and fry the pancetta and chilli, until the pancetta is crisp. Add in the onions and rosemary and continue to fry until they are dark and crisp also. Add the red wine, and reduce (30 secs) and then add in the tomatoes and season with oregano and freshly ground black pepper Allow the sauce to bubble away for around 30-40 minutes. It needs to be thick and dark and almost dry.
Cook your chosen pasta in a large pan of boiling salted water, then drain thoroughly.
Add the sauce and pasta together. Mix and top with the Romano and some rosemary flowers.