Spaghetti Amatriciana

For a quick midweek meal, nothing beats a bold and savoury pasta dish. This classic Spaghetti Amatriciana can be ready in just 15 minutes, made even easier with the Haier Induction Cooktop's Rapid boil function. Savour the flavours without sacrificing time.

Serves: 2

Time: 15 minutes


  • 1 tbsp extra virgin olive oil
  • 150g pancetta, diced
  • 2 cloves garlic, thinly sliced
  • 1/2 tsp dried chilli flakes
  • 1 x 400g crushed tomatoes
  • 250g spaghetti
  • Pecorino, grated, to serve
  • Salt and freshly cracked pepper


Bring a large pot of salted water to the boil.

In a large pan add the pancetta and turn the heat to medium to slowly heat up so the fat renders. Cook for 2-3 minutes then add the oil, garlic and chilli. Cook until the garlic starts to become golden and then add the tomatoes. Cook for 8-10 minutes or until the sauce is thick and rich. Season to taste.

demonstrating the compote being made and preparing the apples in a tart shell

Cook pasta until just al dente and then using your tongs add to the sauce allowing some of the starchy water to transfer, mix into the sauce. Toss to coat pasta well. Serve with pecorino and extra freshly cracked pepper.

cooked apple tart sitting on a serving platter

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