Comments on: Pasta Amatriciana

By: Tina

Tina — Fri, 29 Jul 2011 21:14:55 +0000

Maybe you should have left the peppers out!
I prefer rabiatta: fry the onions garlic ant chilies together, then add chopped tomatoes and basil.
A hint my aunt gave me: always add a cube stock to the boiling water to cook the pasta. And I hint I got from Tom Parker Bowles: use a bit of the water you cooked the pasta to mix the sauce!

By: Amateur Cook

Amateur Cook — Sat, 23 Jul 2011 02:44:15 +0000

I’m with you about tomato based sauces, I prefer them way more than dairy based like Carbonara. And spicing it up with chili is just a no-brainer!

By: Amateur Cook

Amateur Cook — Fri, 18 Mar 2011 07:21:11 +0000

This spagh sauce has long been a favourite of mine due to the chilli. I am a sucker for spicey recipes.

By: Lizzie

Lizzie — Tue, 24 Jun 2008 20:33:01 +0000

Strange, there’s a difference in herbs – the UKTVfood site uses dried oregano, Tom Parker-Bowles uses rosemary, BBC Good Food uses parsley!