Pasta Amatriciana with Mozzarella
Pasta Amatriciana with mozzarella is a quick and easy dish that's both delicious and filling. The salty umami flavour of the guanciale enhances the rich tomato sauce, while the addition of fresh mozzarella chunks lends a creamy richness. The pasta amatriciana is quite spicy with the addition of 8 bird's eye chilis. If you prefer a milder dish just reduce the number of chilis.
The sauce can be made in advance so you can sit back and enjoy a post-work tini before dinner. Serve this delicious pasta with garlic bread, sauteed vegetables and a glass of red wine.
- 7 tbsp olive oil
- 100 g guanciale cut into small batons (approx 2cm by 0.5cm)
- 1 medium onion sliced
- 3 clove garlic chopped
- 8 dried bird's eye chilis finely chopped (use less if you don't like it too spicy)
- 1/2 tsp cayenne powder
- 1/2 tsp paprika powder
- 1/4 tsp dried thyme
- 1/4 tsp dried oregano
- 2 tbsp tomato puree
- 400 g chopped/pureed tinned tomatoes (1 tin)
- 30 g grated pecorino romano
- 1 tsp balsamic vinegar
- 300 g pasta shape of your choice (we used rigatoni)
Heat 3 tbsp of olive oil in a frying pan over a low heat.
Add the chopped guanciale and fry slowly until the fat is cooked through and the pieces start to crisp. Remove from the pan and set aside.
If the fat is still translucent it means it needs a little longer.Add the remaining 4 tbsp of olive oil and the sliced onions to the frying pan. Slowly fry until the onions have softened.
Add the garlic and fry for 1-2 minutes until the garlic has softened but not caught.
Add the crumbled dried chilis, 1/2 tsp of cayenne powder and paprika powder and 1/4 tsp dried thyme and oregano. Fry for 30 seconds until the fragrance is released.
Add 2 tbsp of tomato puree to the pan and fry for 1 minute constantly stirring so that nothing catches.
Add the tin of tomatoes and simmer for 10 minutes.
Add the grated pecorino romano and cooked guanciale and simmer for another 5 minutes.
Remove from the heat and add 1 tbsp of balsamic vinegar. At this stage the sauce can rest until ready to cook the pasta.
Heat a pan of water to a slow boil and then cook the pasta according to the directions on the packet. Meanwhile re-heat the sauce.
When the pasta is al dente, drain the pasta and mix into the sauce making sure everything is well coated.
Add the chunks of mozzarella and stir quickly. Serve immediately with garlic bread, vegetables and a glass of wine.