Nic Wong's Amatriciana Pasta Sauce - En Route

Nic Wong’s Amatriciana Pasta Sauce

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Amatriciana Pasta

Amatriciana Pasta Sauce

  • Author: Nic Wong


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. 




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


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


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