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Spaghetti All' Amatriciana
 This has to be one of my favourite pasta dishes of all time, I can't believe I haven't posted this before. This is a beautiful tomato based sauce mildly spiced with chilli, garlic, and richly flavoured with diced bacon and roast peppers - utterly irresistible. The pictures don't do it justice - it is time I invested in a better camera, but trust me this is worth making :) Back soon, Lucie x  Spaghetti All' Amatriciana Serves 4-6 1 red pepper 1 green pepper 4 tbsp olive oil 5 unsmoked bacon or pancetta rashers, diced, rinds removed 1/2 1 fresh green chilli, halved, seeded and finely chopped ( I use 1/2 tsp chilli powder instead) 3 garlic cloves, crushed 2 riped tomatoes (I used 6 cherry toms and add in a squeeze of tomato puree purely to my taste) 2 tbsp flat parsley (optional) 500g spaghetti grated parmesan cheese to serve  Method Halve the peppers, and remove the core and seeds, roast the peppers until blacked in a hot oven, when cooled removed skins. Cut the flesh in thin strips Heat the oil in a pan, add bacon for 5 mins, add peppers, chilli, and cook for 2 minutes, stir in the garlic for about 1 minute. Add the tomatoes, parsley and cook for 3 minutes until thickened. Remove from heat and season with salt and pepper. Cook the spaghetti. Add the sauce and toss with the spaghetti. Top with parmesan and serve.  related searches : Spaghetti
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