Pasta all’Amatriciana

25 min
Pasta all’Amatriciana

Pasta dishes are often simple, yet have some of the best flavours! There is a reason why everywhere you go in the world you’ll find an Italian restaurant. This particular pasta dish is no exception when it comes to simplicity and deliciousness. The cooking time is also quite short, so it’s a good idea to have everything ready before turning the stove on!

  • 1 cup carrots, diced
  • ½ cup red bell peppers, diced
  • ½ cup onions, diced
  • 4 cloves garlic, minced
  • ½ cup olive oil
  • 4 roma tomatoes, quartered
  • 1 cup pancetta or guanciale, diced
  • ½ cup parmeggiano reggiano, grated
  • basil leaves for garnish
  • 1 tbsp Black Maple
  • 250g or 6 servings spaghetti or pasta of choice
Step 1.


Place the carrots, peppers, onion, olive oil and tomato sauce in a blender and puree it until smooth. Set aside.

In a deep pan preheated to medium, place the pancetta or guanciale and cook until they become translucent and their fat starts to render. Add the slivers of garlic and sauté for another few minutes. Then add the puree. Bring it to a gentle simmer and hold for 15 minutes.

Now you can start cooking the pasta.

Step 2.


Bring a pot of salted water to a boil. You will most likely need to have your stove at the highest setting for this. Once it’s boiling, put in the pasta. Cooking times may vary depending on the brand and variety you are using, but anywhere between 6 and 8 minutes is usually good. Keep in mind that we will be finishing the pasta in the sauce, so remove it from the boiling water even before it is al dente.

Once you remove the pasta from the boiling water, place it in the pan with the sauce and cook everything together for another 1-2 minutes.

Your pasta is done! Garnish with fresh parmiggiano reggiano and basil, then top off with a splash of Black Maple.

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