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Pasta Amatriciana


  • Heat a little oil in a heavy-bottomed pan and gently sauté the onion, garlic, chilli flakes, anchovies and pancetta until tender, stirring now and again. 
  • Then add the tomatoes and stock with a little ground pepper and 1 tbsp chopped parsley. Stir and gently cook until thick and fragrant. Taste for seasoning.
  • At the same time, cook the pasta in plenty of lightly salted, boiling water until al dente. Drain well, toss with a little oil and return to the pot. 
  • Then toss the sauce with the pasta until well coated. 
  • Serve a good mound of the pasta in individual bowls with a generous sprinkling of parmesan, a little parsley and a little fresh oil on top.


  • olive oil
  • 1 onion, finely chopped
  • 2 large garlic cloves, crushed
  • 1-2 good pinches dried chilli flakes
  • a few anchovies
  • 3 large slices pancetta (or prosciutto), sliced
  • 1 can diced tomatoes
  • ½ cup chicken stock
  • sea salt & freshly ground pepper
  • 3 tbsp chopped fresh parsley 
  • 400 gm spaghetti (or any other pasta)
  • grated parmesan

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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