Trofie all' Amatriciana

Trofie all' Amatriciana is a delicious and comforting dish that perfectly balances the savoury flavours of the pork with the tangy sweetness of tomatoes, making it a beloved staple in Italian cuisine.

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Course: Entree, Main Course, Pasta

Cuisine: Italian

Keyword: Amatriciana, Tomato and Bacon Pasta

Prep Time: 10

Cook Time: 30

Servings: people

Calories: 652kcal

Equipment

1 fry pan (skillet)
1 large pot

Ingredients

250 grams speck cut into lardons
1 onion finely diced
2 garlic cloved minced
1 tbsp olive oil
700 grams passata
½ tsp sugar
salt to taste
8 basil leaves fresh
300 trofie or pasta of you choice

Instructions

Cut speck into lardons and fry off in olive oil over medium heat for about 5 minutes until well cooked through and crispy. Remove from the pan with a slotted spoon to a plate lined with kitchen towel.
In the same pan add you onion and fry for a few minutes until it becomes translucent but not browned, then add your garlic and fry for a further minute.
Next add the passata and sugar and taste to see if the sauce needs more salt (it may not), then add the basil and simmer over low heat for twenty minutes.
Meanwhile cook the Trofie in salted boiling water as per packet instructions.
Once pasta is cooked remove it with a slotted spoon straight into the sauce and then add the speck lardons back to the pan (reserving a couple of tablespoons). Stir until well combined.
Divide into bowls, serve hot sprinkled with pecorino, reserved speck lardons and garnish with a sprig of fresh basil.

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