Comments on: Pasta Amatriciana https://dinnerdiary.org/2008/06/24/pasta-amatriciana/ A (photo) diary of our dinners Fri, 29 Jul 2011 21:14:55 +0000 hourly 1 https://wordpress.org/?v=6.4.3 By: Tina https://dinnerdiary.org/2008/06/24/pasta-amatriciana/comment-page-1/#comment-140814 Fri, 29 Jul 2011 21:14:55 +0000 http://dinnerdiary.org/?p=1279#comment-140814 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!

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By: Amateur Cook https://dinnerdiary.org/2008/06/24/pasta-amatriciana/comment-page-1/#comment-137861 Sat, 23 Jul 2011 02:44:15 +0000 http://dinnerdiary.org/?p=1279#comment-137861 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!

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By: Amateur Cook https://dinnerdiary.org/2008/06/24/pasta-amatriciana/comment-page-1/#comment-83964 Fri, 18 Mar 2011 07:21:11 +0000 http://dinnerdiary.org/?p=1279#comment-83964 This spagh sauce has long been a favourite of mine due to the chilli. I am a sucker for spicey recipes.

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By: Lizzie https://dinnerdiary.org/2008/06/24/pasta-amatriciana/comment-page-1/#comment-3657 Tue, 24 Jun 2008 20:33:01 +0000 http://dinnerdiary.org/?p=1279#comment-3657 Strange, there’s a difference in herbs – the UKTVfood site uses dried oregano, Tom Parker-Bowles uses rosemary, BBC Good Food uses parsley!

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