Nic Wong's Amatriciana Pasta Sauce - En Route

Nic Wong’s Amatriciana Pasta Sauce

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Amatriciana Pasta

Amatriciana Pasta Sauce


  • Author: Nic Wong

Description

This classic Italian pasta dish is simple but somehow packed with flavour.

Nic Wong’s drool-worthy Amatriciana pasta sauce recipe heroes salt-cured prosciutto for a depth of flavour and fresh chillis for spiciness.

Just add Italian canned tomatoes, your favourite pasta and you have yourself a chef-worthy pasta that’s fuss-free and full of flavour. 

 


Ingredients

Scale

100g                 diced prosciutto
300g                peeled eschallots diced
20g                   minced garlic
100mL             extra virgin olive oil
100g                 fresh long red chilli roughly chopped


Instructions

Step One
Saute and render down the prosciutto trim with the oil in a large pot, start with medium heat and then turn down to low. 

Step Two
Add the garlic and eschalot and continue roasting.

Step Three
Add the chilli and simmer until the prosciutto starts to become soft, should take about 30 minutes.

Step Four
Blend until a fine paste in a high-speed blender

Step Five
Store in an airtight container, in the fridge for up to 2 weeks fully covered with oil.

Step Six
Toss well with your favourite pasta and top with Parmigiano.
 

 

Top tip: When making a pasta sauce I like to saute 1 part tinned tomatoes with 1 part Amatriciana sauce.

Nic Wong Amatriciana Pasta Sauce

Comments

Your email address will not be published.

Recipe rating

▲ Back to top
levi-ganni-enroute

Just In! Be In The Know Friday’s

What's News

Here, you’ll find a quick snapshot from the week that’s passed including new product launches, newsworthy gossip, and everything else

08/22

come En-Route with us

Sign-up for our newsletter.

By clicking "submit", you agree to receive emails from En-Route and accept our privacy and cookie policy.

Back to top
Send this to a friend