Your Recipes

Penne all' Amatriciana

Submitted by Michael Colley at the University of Leeds.

"This meal is ideal for post/pre exercise as it contains carbohydrates, protein, vitamin C, potassium, free radicals, salt, antioxidants and Capsaicin (which helps speed up the metabolism). The heat of the chillies also makes it an excellent warming winter dish, good for the pre exam blues."

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400g penne (pasta)

olive oil

parmesan (to taste)

25 ml red wine

pinch pepper

pinch salt

1 tbspn tomato paste

1 tin of chopped tomatoes

half a teaspn of chilli flakes (or to taste)

half a large onion chopped

1 chopped clove of garlic

200g smoked pancetta or pork lardons


Nutritional information is not available for this recipe.


Serves 4


Pour a little oil into the base of a large deep pan. Then put in the chopped onions and garlic and sweat them on a medium heat for about 5 minutes.


Add the pancetta and then leave until slightly crispy (if the pancetta starts to burn turn the heat down). This usually all takes about 15 minutes.


Add the tin of chopped tomatoes and stir. Then add the wine, tomato paste, salt, pepper and chilli flakes, stir and leave on a low simmer for half an hour (the longer you leave this the better it tastes).


15 minutes before you want to eat put the pasta to the boil and leave checking every 6 minutes to see if it is ready.


Once the pasta is ready drain it in a sieve and then add it to the sauce, add a little more oil and turn the heat up for about 40 seconds while stirring (to stop the pasta from sticking to the bottom of the pan). This will fry the pasta. Then serve, topping it with parmesan and oil.

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