• The Pasta Prince

The People's Amatriciana

Updated: May 15, 2020

How am I supposed to reconstruct bacon? I considered just adding a vegan alternative meat, but in truth the whole concept behind this page is to try and introduce people to Vegan recipes that use normal, natural everyday ingredients.

After having a nervous breakdown over my pasta dough refusing to cooperate with me I resorted to Garofalo Spaghetti (a fine choice). It’s also important to me that you don’t think I am always making my own pasta, sometimes I’m too busy and sometimes I just don’t want to. The goal is to make recipes that are accessible and easy for everyone!

I was pleased with the result, I think there are a few tweaks I could make to improve but for now, add liberal pepper (this is a Roman recipe after all!) and enjoy!

Recommended Pasta: Spaghetti, Paccheri, Rigatoni

For the Courgette Bacon

2 Courgettes

2 TBS Paprika

1 TBS Olive Oil

1 Tsp Soy Sauce

2 Tsp Honey

1 Heaped Teaspoons of Blended Beetroot

1 TBS Water

1/4 Tsp Liquid Smoke (Optional)

For the Sauce

1 Onion

250g Passata or Chopped Tomatoes

1 Heaped Teaspoons of Blended Beetroot


For best results prepare the marinade the night before. Dice the courgettes, mix with the other ingredients and leave in a sealed container in the fridge.

When you’re ready to start your sauce heat some olive oil in a pot, roughly chop the onion and soften in the oil on a low heat. When the onion is golden add the passata and beetroot, mix and leave to cook for 15 minutes.

Remove the courgette from the marinade and fry in a separate pan. Keep the marinade and add half to your tomato sauce. Keep tasting your sauce and if you feel it needs more smokiness continue adding your marinade.

When the courgettes are golden on all clear sides add the sauce to your pasta, mix and then add the courgettes to the bowl. Serve with a large sprig of basil and enjoy.

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