drizzleanddip

This is was one of my quick knock together meals that I never planned to blog about, but after eating it and realising it was pretty tasty, I decided I wanted to document it for my own records. I want to have this again.

I’m stuck at home this week end sick with a bad dose of sinusitus so felt like something comforting and easy to make for my supper. I tend to cook whatever I have around.

Amatraciana Italian pasta sauce is probably amongst my all time favourites. You cant really go wrong with bacon, tomato and chilli in a sauce. The purists will probably balk at the idea of me even calling this Amatraciana which is supposed to be made from guainciale (dried pork cheek), and whether or not onion is used  is another aspect up for debate. I have also added zucchini because I felt like getting in some greens, but you would need to leave these out if you wanted to keep it more authentic.

So this is my recipe for an Amatraciana inspired pasta sauce with a few extra bits and pieces.

I made this in the time it took to bring the water to the boil and cook the pasta.

Recipe on Drizzle and Dip

Serve this with a generous handful of freshly grated Parmesan or Pecorino cheese.

Wash it down with a nice glass of red wine to enjoy it even more.