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“I love Amatriciana because it’s a really simple dish but also full of flavour, perfect for winter time,” says pasta queen Daniela Maiorano. You don’t need any fancy ingredients, just the best quality guanciale (like this one from Salumi Australia), pecorino and tomatoes. My authentic Italian tip? Don’t serve this with penne!”

Named after Amatrice, a mountain town in Lazio, Amatriciana is one of Rome’s most famous pasta dishes. But while it’s quick and easy to make, it must be cooked with care and attention.

1 small red onion, sliced finely
150g guanciale
400g whole peeled tomatoes
Red wine or balsamic vinegar
Handful of pecorino cheese (and then some)
300g rigatoni or bucatini

1. Slowly heat the diced guanciale in a saucepan until is slightly coloured. Then add the onion, cooking it in the fat of the guanciale until is softened.
2. Add 1/2 glass of red wine or 1/4 glass of balsamic vinegar to the mixture and reduce until there is no more liquid.
3. In a separate bowl crush the whole peeled tomatoes before adding to the saucepan.
4. Cook on a really low heat until the sauce is really thick. Add a pinch of salt at the end, but only if necessary.
5.  In a separate pot, cook the pasta in a salted boiling water. Drain and add to the sauce.
6. Serve straight away, topped with plenty of pecorino and pepper.