PREPARATION: 10min ~ COOK: 1hr ~ READY IN: 1hr 10min
INGREDIENTS (SERVES 4)
200g pancetta, shredded
1 cup Barilla casarecce pasta
1 brown onion, diced
2 garlic cloves, finely diced
1 red chilli, fined diced
50mL red wine
2 tins crushed tomatoes
1 5cm stick of salami, diced
4 sourdough slices, diced
large handful of parsley, roughly chopped
Amatriciana is a traditional Roman dish and everything that goes into the dish has a reason for being there. I have adapted it a little but the original sentiment still applies. As oil was very expensive in Italy at the time the dish was developed, bacon was used instead. Rendering the fat from the bacon in a cold pan gave you flavour and was used to sauté the onion, garlic and chilli. Pecorino was used on top of the dish as a salt substitute as Pecorino is a salty cheese and salt was prohibitively expensive at the time, due to its preserving qualities.
Add to a cold saucepan the pancetta, onion, garlic and chilli. Turn on a low heat and cook it slowly. Once everything has broken down and the onion is translucent de-glaze the pan with the red wine. Let it simmer. Once the wine has reduced add the crushed tomatoes. Leave it to simmer again while the liquid reduces again.
Pour the pasta into a boiling pot of salted water and cook for 8 minutes.
Cook the salami in a pan over a low heat and slowly bring out the fat. Add the crumbs and leave to crisp up. Add the lemon zest and half of your parsley.
Head back to your pasta sauce and add the rest of the parsley. Strain the pasta and transfer to the pasta sauce. Mix together and serve with the salami and and croutons on top.