Recipe for Penne All Amatriciana 
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Yield:
6
Ingredients:
Amount Ingredient
250 gm pancetta stesa cut into matchsticks
2 tbl olive oil
2 x dried chillies crumbled
2 x red onions peeled and finely chopped
150 ml red wine
1 x 800g tin peeled plum tomatoes drained if very liquid
2 tbl rosemary
sea salt and freshly ground black pepper
250 gm penne
100 gm parmesan freshly grated
Instructions:
Instructions: Place the pancetta oil and chillies in a large saucepan heat and fry until the pancetta becomes crisp.

Then add the onions and rosemary and continue to fry until they have also become light brown and crisp.

Add the red wine it will reduce almost immediately then the tomatoes and season with the oregano and pepper.

Bring to the boil lower the heat and simmer for at least 45 minutes until thick and almost dry. Check for seasoning.

Cook the penne in a generous amount of boiling salted water then drain thoroughly.

Add to the sauce mix and serve with parmesan.

The secret of a successful amatriciana is the initial infusion of thr pancetta and onion.

Serves 6

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