Being a massive dork, my first ever girls’ holiday was a trip to Rome for New Year’s Eve. We were drunk on culture by day and just drunk by night! We argued over a Welshman (my friend won), I argued with a tour guide throughout the duration of a tour of the Coliseum, we cleared a restaurant of tables and chairs in order to dance, we had a panic attack (vertigo) and asthma attack climbing the few stairs to the top of St Peter’s and lastly we left our best friend in the recovery position in the bathroom in order to grab a midnight panini- she is still alive to this day thankfully. 

Apart from being a complete disgrace, we did see a lot and I’ll never forget my first meal there. It was a simple and delicious penne with an Amatriciana sauce. I’ve been making my own version for years now; it’s made with fond memories! 

(My sly snap in the no camera zone- thug for life)

Amatriciana Sauce

Serves 4

• 1 bottle of passata
• Tomato paste (1/2 tube)
• 150g of pancetta (buying in a single piece and chopping makes the sauce really rich)
• Chilli infused olive oil
• 3 cloves of garlic 
• 1 tsp of chilli flakes
• 1/2 tsp of dried oregano
• Pinch of sugar
• Salt and pepper

• 2/3 of a pack of Penne or maccheroncini al pettine (some have linguini but I had penne the first time so I’m sticking to that style)
• Sliced black olives, Parmesan, freshly chopped parsley and chilli oil to sprinkle on top. 

1. Fry the pancetta in chilli oil until brown and then add the garlic, chilli flakes and oregano.
2. Add the passata and a passata bottle quantity of water to the pan and stir in the tomato paste. Add a pinch of sugar.
3. Either simmer on a very low heat for a couple of hours or put in the oven at 150/gas 2. I think the oven creates a deeper flavour.
4. Cook the pasta and mix in with the sauce (don’t just put a dollop in the middle of the pasta; I think it’s illegal in Italy)
5. I’m all about the surface area so on a nice plate or flat wide bowl (heated up) spoon the pasta on.
6. Pretentious tip: I drizzle a little bit of chilli oil because the toppings look nice when they’ve been caught in the droplets! Finally, evenly sprinkle the finely chopped black olives and parsley and Parmesan cheese. Add pepper and enjoy the most simple and delicious pasta dish ever!