Spaghetti Amatriciana
(Spaghetti all'Amatriciana)
Ingredients:
Extra virgin olive oil, for brushing
3 and 1/2 oz (100 grams) pancetta, diced
1 onion, thinly sliced
1 lb 2 oz (500 grams) tomatoes, peeled, seeded and diced
1 fresh chili, seeded and chopped
12 oz (350 grams) spaghetti
Salt and pepper
Directions:
Brush a flameproof casserole with olive oil, add the pancetta and cook over a low heat until the fat runs.
Add the onion and cook, stirring occasionally, for 10 minutes until lightly browned.
Add the tomatoes and chili, season with salt and pepper, cover and cook for about 40 minutes, adding a little warm water if necessary.
Cook the spaghetti in a large pan of salted, boiling water until 'al dente', then drain and toss with the sauce in a warm serving dish.