Penne Amatriciana

Enjoy this with Poggerino Chianti Classico

Serving size: Serves 4

1/4 cup olive oil
1 onion, finely chopped
2 cloves garlic, chopped
170g pancetta, or bacon sliced
1/2 - 1 teaspoon chilli flakes, to taste
400g tin diced tomatoes
1/2 cup water
salt and pepper
350g penne or rigatoni pasta
1/4 cup grated parmesan
Parmesan, extra

Method:

Gently heat oil in a medium sized saucepan. Add onion and garlic and cook over a very low heat for 45 minutes or until onion is jam-like in consistency, but not coloured (NB this step is optional. If in a hurry, just brown onions and then add garlic and cook for a further minute).

Turn up the heat and add bacon or pancetta. Add chilli flakes and cook until bacon or pancetta is browned. Add tomatoes and water. Bring to the boil and then reduce heat. Simmer, uncovered, for 30-45 minutes or until mixture is thick and the oil has risen to the surface. Season.

Bring a large pot of salted water to the boil. Add pasta and cook according to packet instructions. Drain and return to the pan along with the sauce and parmesan cheese. Toss to combine and serve immediately with extra parmesan if desired.

Source: Australian Women's Weekly