Arancini with amatriciana pasta

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

Method

1. Fry the pancetta in a frypan until brown. Remove from frypan and set aside.
2. Add one tablespoon olive oil to the frypan and fry onion gently for 10 minutes until soft and caramelised.
3. Add the garlic and chilli flakes and cook for a further minute.
4. Add the Mutti Double Concentrate Tomato Paste and cooked pancetta. Fry gently for 1 minute.
5. Add the Mutti Polpa and simmer for 15 minutes. Season with cracked pepper. Turn heat off and stir parsley through.
6. Bring a large saucepan of water to a boil. Season with salt.
7. 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.
8. Once cooled, mix through beaten eggs and cheeses. Refrigerate mixture until firm, approximately for 1-2 hours
9. Place the flour in a bowl. In another bowl mix together the breadcrumbs, cheese and parsley. Place the eggs in a third bowl.
10. 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.
11. Deep fry in small batches at low heat for approximately 5 -7 minutes or until lightly brown.
12. Drain on a paper towel lined plate and serve immediately.