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Spaghetti Amatriciana

by Nakita Attard Vassallo Nakita Attard Vassallo

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Prep 15min
Cook 25min
Serves 12
Classic spaghetti Amatriciana made with smoky pancetta, garlic and a rich tomato sauce. Easy to batch cook and perfect for busy weeknights.

List of Ingredients

600g (1.3lbs) smoked pancetta, cubed
2 tbsp olive oil
3 onions, finely chopped
9 cloves garlic, finely chopped
1½ tsp crushed chilli flakes
3 tsp Italian seasoning
x3 400g (14oz) cans tomato pulp
x1 700g (25oz) jar passata (tomato puree)
500g (1lb) wholemeal spaghetti
s&p, to taste

Instructions

1

Heat oil in a large skillet. Sauté onions and garlic for 3–4 minutes until soft.

2

Add pancetta and cook until it starts to turn golden.

3

Stir in chilli flakes, Italian seasoning, salt, and pepper.

4

Add tomato pulp, bring to a boil, then reduce to simmer for 10–15 minutes.

5

Divide the sauce into 3 (based on a family of 4). Freeze 2 portions separately.

6

To serve today: cook spaghetti in salted water until al dente. Drain, then combine with 1 portion of sauce.

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