Pasta Amatriciana with mozzarella is a quick and easy dish that’s both delicious and filling. The salty umami flavour of the guanciale enhances the rich tomato sauce, while the addition of fresh mozzarella chunks lends a creamy richness. The pasta amatriciana is quite spicy with the addition of 8 bird’s eye chilis. If you prefer a milder dish just reduce the number of chilis.
The sauce can be made in advance so you can sit back and enjoy a post-work tini before dinner. Serve this delicious pasta with garlic bread, sauteed vegetables and a glass of red wine.
Pasta Amatriciana with Mozzarella
Ingredients
Instructions
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Heat 3 tbsp of olive oil in a frying pan over a low heat.
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Add the chopped guanciale and fry slowly until the fat is cooked through and the pieces start to crisp. Remove from the pan and set aside.
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If the fat is still translucent it means it needs a little longer. -
Add the remaining 4 tbsp of olive oil and the sliced onions to the frying pan. Slowly fry until the onions have softened.
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Add the garlic and fry for 1-2 minutes until the garlic has softened but not caught.
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Add the crumbled dried chilis, 1/2 tsp of cayenne powder and paprika powder and 1/4 tsp dried thyme and oregano. Fry for 30 seconds until the fragrance is released.Â
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Add 2 tbsp of tomato puree to the pan and fry for 1 minute constantly stirring so that nothing catches.
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Add the tin of tomatoes and simmer for 10 minutes.
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Add the grated pecorino romano and cooked guanciale and simmer for another 5 minutes.Â
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Remove from the heat and add 1 tbsp of balsamic vinegar. At this stage the sauce can rest until ready to cook the pasta.
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Heat a pan of water to a slow boil and then cook the pasta according to the directions on the packet. Meanwhile re-heat the sauce.
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When the pasta is al dente, drain the pasta and mix into the sauce making sure everything is well coated.
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Add the chunks of mozzarella and stir quickly. Serve immediately with garlic bread, vegetables and a glass of wine.
