Arancini with amatriciana pasta

Name: Arancini with amatriciana pasta
Cook time: 50 min
Ingredients: 300 g pancetta (chopped); 1 tbsp Monini Extra Virgin Olive Oil; 1 onion (chopped); 3 cloves garlic (finely chopped); 1 tsp chilli flakes; 2 tbsp Mutti Double Concentrate Tomato Paste; 2 x 400g Mutti Polpa Finely Chopped Tomatoes; 1/4 cup chopped parsley; Freshly cracked black pepper (to taste); 500 g Fusilli pasta; 2 eggs (beaten); 150 g grated Parmigiano Reggiano; 250 g Mozzarella (grated); 1 cups and 1/2plain flour; 3 cups Panko breadcrumbs; 1 cup grated Parmigiano Reggiano; 1/4 cup chopped parsley; 5 eggs (beaten); Oil for deep frying

Arancini with Amatriciana pasta is a bold twist on the classic Sicilian snack. These crispy, golden bites are filled with a rich tomato-based sauce with pancetta, cheese and fusilli, combining the flavors of Amatriciana with the indulgence of deep-fried arancini. Perfect as an appetizer or a crowd-pleasing snack.

Made with Mutti Tomato Paste

Double concentrated for a rich, vibrant tomato flavour, our tomato paste is the perfect addition to many dishes to add an intense tomato flavour.

50 min (COOK TIME: 50 min)

Difficult

Ingredients

For the pasta mixture

300 g pancetta (chopped)
1 tbsp Monini Extra Virgin Olive Oil
1 onion (chopped)
3 cloves garlic (finely chopped)
1 tsp chilli flakes
2 tbsp Mutti Double Concentrate Tomato Paste
2 x 400g Mutti Polpa Finely Chopped Tomatoes
1/4 cup chopped parsley
Freshly cracked black pepper (to taste)
500 g Fusilli pasta
2 eggs (beaten)
150 g grated Parmigiano Reggiano
250 g Mozzarella (grated)

For the crumb mixture

1 cups and 1/2plain flour
3 cups Panko breadcrumbs
1 cup grated Parmigiano Reggiano
1/4 cup chopped parsley
5 eggs (beaten)
Oil for deep frying

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Arancini with amatriciana pasta: Method

Fry the pancetta in a frypan until brown. Remove from frypan and set aside.
Add one tablespoon olive oil to the frypan and fry onion gently for 10 minutes until soft and caramelised.
Add the garlic and chilli flakes and cook for a further minute.
Add the Mutti Double Concentrate Tomato Paste and cooked pancetta. Fry gently for 1 minute.
Add the Mutti Polpa and simmer for 15 minutes. Season with cracked pepper. Turn heat off and stir parsley through.
Bring a large saucepan of water to a boil. Season with salt.
Add the pasta and cook, following packet directions. Drain. Mix the pasta through the sauce and leave to cool for approximately 30 minutes, mixing occasionally.
Once cooled, mix through beaten eggs and cheeses. Refrigerate mixture until firm, approximately for 1-2 hours
Place the flour in a bowl. In another bowl mix together the breadcrumbs, cheese and parsley. Place the eggs in a third bowl.
Using approximately 1/3 cup of pasta mixture, roll into small balls using your hands. Dredge each pasta ball in flour, egg mixture and breadcrumb mixture.
Deep fry in small batches at low heat for approximately 5 -7 minutes or until lightly brown.
Drain on a paper towel lined plate and serve immediately.

Pasta or rice dishes

A Fusion of Italian Classics

Arancini, a beloved Sicilian dish, meets the robust flavors of Amatriciana in this unique recipe. Traditionally made with risotto, this version swaps in pasta, creating a crispy shell with a cheesy, tomato-infused center.

Tips for Perfect Arancini

Let the pasta mixture cool completely before shaping for easier handling. Use a light hand when breading to ensure a crisp, even coating. Fry in small batches to maintain oil temperature and achieve a perfect golden crust.