pasta all'amatriciana

Name: pasta all'amatriciana
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 250 g Ricciarelle pasta; 7-10 Tbsp Salt; 50 g Pacetta (Italian bacon); 1 Onion; 350 g Tomatoes; 50 g wafer-thinly sliced peperoncino sausage (very spicy!!); 3 TABLESPOONS Olive oil; 200 ml Vegetable broth (instant); 7-10 Tbsp Pepper; 3 Stem(s) Basil; 50 g Pecorino cheese; 7-10 Tbsp Basil

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

250 g Ricciarelle pasta
7-10 Tbsp Salt
50 g Pacetta (Italian bacon)
1 Onion
350 g Tomatoes
50 g wafer-thinly sliced peperoncino sausage (very spicy!!)
3 TABLESPOONS Olive oil
200 ml Vegetable broth (instant)
7-10 Tbsp Pepper
3 Stem(s) Basil
50 g Pecorino cheese
7-10 Tbsp Basil

Directions

1
Cook the pasta in boiling salted water according to package instructions, then drain. In the meantime cut the bacon into small pieces. Peel and finely chop the onion. Clean, wash and chop the tomatoes. If necessary, cut the peperoncino a little smaller. Heat olive oil, fry bacon in it. Add onion and fry until transparent.
2
Add tomatoes and stock. Season with salt and pepper, cook over high heat for 2 minutes. Pluck basil leaves, wash and pat dry. Grate cheese. Stir sausage, half of the cheese and basil into the sauce, season again. Arrange pasta and sauce in portions, sprinkled with the rest of the cheese. Serve garnished with fresh basil