Pasta all'amatriciana with WO sauce
Serves 4
Ingredients
- 1 tbsp olive oil
- 200g pancetta or guanciale, cut into 1cm cubes
- 1 red onion, thinly sliced
- ½ - 1 tsp dried chilli flakes, depending on your tastes
- 1 ½ tbsp Poon’s WO Sauce, plus extra, to serve
- 700g passata or chopped tomatoes
- 400g spaghetti or bucatini
- 40g grated pecorino Romano or Parmesan, plus extra, to serve
Preparation
- Warm the oil in a large frying pan over medium heat. Add the pancetta and gently fry until golden and it has released its fat, about 6-8 minutes. Add the onion and cook, stirring, for 5-8 minutes until it begins to colour on the edges and caramelise. Add the chilli flakes and cook for another 1 minute.
- Stir in the WO sauce and once it’s looking delicious and jammy, pour in the tomatoes and a big pinch of salt. Simmer for 15-20 minutes until slightly reduced.
- Meanwhile, bring a pan of salted water to the boil and add the pasta. Once al dente, drain the pasta, reserving a cup of the cooking water. Place the sauce on the heat, stir in the pasta and the grated pecorino and add a few splashes of pasta cooking water and stir until you have a lovely loose sauce. Check the seasoning.
- Take off the heat, then transfer to plates and serve with a little extra pecorino if you like.
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