When it’s wintry and cold nothing sounds more comforting than a big plateful of pasta! I specially love it when the pasta sauce has some extra kick in it with the addition of some chili peppers…sure to keep you fired up and warmed up. Here’s an easy Italian style pasta dish – Spaghetti All’amatriciana (Spaghetti with Bacon and Onion) that’s great for these chilly days!
1 Tbsp. olive oil
4 ounces / ½ cup pancetta or guanciale (or bacon), chopped
1 onion, chopped
1 lb. tomatoes, fresh or canned, diced
4 fl. oz. / ½
cup white or red wine
½ teaspoon dried thyme
Salt and pepper, to
½ tsp. red chili flakes (or your desired heat level)
½ lb. / 8 oz.
spaghetti or any desired pasta
Grated parmesan cheese, to pass around
Heat the oil in a deep frying pan. Add the chopped onion and bacon and cook in
medium heat until onion is tender and the bacon gives up its fat about 10
minutes. In the meantime, boil the water in a big pan for the spaghetti to cook
Add the wine to the bacon and onion and raise the heat and cook until the liquid
boils off. Place the rest of the ingredients in the pan except the chili flakes, pasta and
cheese and simmer for about 15-20 minutes or just until slightly thickened. Stir in the red chili flakes during the last 5 minutes of cooking. You can add the chili flakes earlier with the other ingredients – I add it towards the end ’cause I don’t want a very spicy sauce since I have kiddies to feed. If you don’t want a spicy sauce at all, then you can omit this.
Cook the spaghetti until al dente. Drain and toss with the sauce.
Sprinkle with parmesan cheese. Enjoy!