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.

Scale

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.