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Amatriciana

  • 0:20 Prep
  • 0:25 Cook
  • 4 Servings

Ingredients

  • 1 tablespoon olive oil
  • 1 medium brown onion, finely chopped
  • 8 slices (125g) prosciutto, chopped
  • 1/2 teaspoon chilli flakes
  • 2 garlic cloves, crushed
  • 2 tablespoons tomato paste
  • 2 x 400g cans diced tomatoes
  • 1/4 cup finely chopped fresh flat-leaf parsley leaves
  • Cooked rigatoni pasta, to serve
  • Thinly sliced chilli, to serve

Method

  • 1
    Heat oil in a saucepan over medium heat. Add onion, prosciutto, chilli flakes and garlic. Cook, stirring occasionally, for 5 minutes or until onion has softened.
  • 2
    Add tomato paste. Cook, stirring, for 1 minute. Add tomato. Bring to the boil. Reduce heat to low. Simmer for 10 to 15 minutes or until sauce has thickened slightly. Add parsley. Stir to combine.
  • 3
    Serve with rigatoni, topped with chilli.

Source: taste.com.au

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