80min 4 ppl
Vegetarian Pasta Amatriciana
35 minutes
2 people
Medium31–60 min or 7–12 steps
35 min · 10 steps
Medium: 31–60 min or 7–12 steps
510 kcalper person
Protein 16g
Carbs 68g
Fats 16g
About this dish
Smoked paprika and sun-dried tomatoes bring the smoky depth of guanciale to this meat-free amatriciana — same fiery, tangy tomato sauce, same satisfaction.
Allergy Info
Dairy, Gluten, Sulphites
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Small onionfinely sliced1
Dairy & Eggs
- Pecorino romanofinely grated, plus extra to serve40 g
Tins & Jars
- Sun-dried tomatoes in oildrained and sliced60 g
- Tinned San Marzano or plum tomatoescrushed by hand400 g
Dried Goods
- Rigatoni or bucatini160 g
Spices & Seasonings
- Smoked paprika1 tsp
- Small dried chillicrumbled1
- Black pepper to taste
- Salt to taste
Oils & Condiments
- Olive oil2 tbsp
- Dry white wine50 ml
Utensils
- Frying pan
- Large pot
- Colander
- Wooden spoon
- Grater
- Measuring jug
Method
1
Finely slice the onion, slice the drained sun-dried tomatoes, and crumble the dried chilli. Finely grate the pecorino romano.
Approx. 5 minutes
2
Heat the olive oil in a frying pan over medium heat.
Approx. 2 minutes
3
Add the onion and cook for 8 minutes, stirring occasionally, until softened and golden.
Approx. 8 minutes
4
Add the sun-dried tomatoes, smoked paprika, and chilli. Cook for 2 minutes.
Approx. 2 minutes
5
Pour in the white wine and cook for 2 minutes until evaporated.
Approx. 2 minutes
6
Add the crushed tomatoes and season lightly with salt and black pepper.
Approx. 1 minutes
7
Simmer for 15 minutes, stirring occasionally, until the sauce thickens.
Approx. 15 minutes
8
Meanwhile, cook the pasta in heavily salted boiling water until al dente. Reserve 100ml of pasta water before draining.
Approx. 10 minutes
9
Add the drained pasta to the sauce and toss for 1 minute, adding a splash of pasta water if needed to loosen.
Approx. 1 minutes
10
Remove from the heat, stir in half the pecorino, and serve with the remaining cheese on top.
Approx. 1 minutes
