Amici Ristorante opened its doors in September 2008, and from that time we have gone from strength to strength, establishing ourselves as one of Keighley’s top restaurants.

We can comfortably seat 54 people with a lively and vibrant atmosphere, friendly staff and traditional Italian cuisine.

Over the years, a number of dishes have changed on the menu, but one popular pasta dish – Penne Amici – remains a firm favourite with many customers. Originally a creation by head chef and joint owner, Luciano Vespucci, it has become our signature pasta dish.

It may be because it has the restaurant’s name in the title, or it may be because we use the finest quality beef, but add a little Italian know how and you have yourself an excellent combination.

We are here today to let you in on our secret recipe so you can make it at home for family and friends. The recipe has only one substitute, and no, that’s not a secret ingredient!

We use a Napolitana sauce as the base, which takes a few hours to make. It’s not complex, but isn’t really feasible for you to be doing at home, so we have substituted it for passata, which is basically the same and can be picked up from your local supermarket.

We hope you enjoy cooking this dish as much as we do, and if you have any problems, please feel free to come and have a chat with us or the chefs and we will help you perfect it.

We are open seven days a week from 5pm, and we look forward to hearing how you get on. Happy cooking!

 

 

RECIPE

Penne Amici
Ingredients (for one person)
100 grammes beef fillet cut into strips or cubed (for a great vegetarian option, substitute the beef for whole baby button mushrooms)
3 shallots, diced
1 clove garlic, finely chopped
Handful of rocket
Splash of white wine
50ml double cream
1 fresh chopped chilli (optional, to taste)
Salt and pepper
Penne pasta
Olive oil
125ml Passata
Parmesan (optional)
Method
1. Fill a saucepan full of water, add a pinch of salt and bring to the boil, then add the penne pasta
2. Add to a frying pan, over a moderate heat, the garlic, shallots, beef, a splash of olive oil and white wine, a pinch of salt and pepper
3. Stir fry the beef until it is cooked to taste. We recommend slightly pink in the middle as it will continue to cook as you progress through the recipe
4. Add the passata and simmer for three to four minutes
5. Add the cream
6. Check the penne pasta is cooked to your taste, then drain and add to the frying pan
7. Stir the pasta into the sauce, making sure it is well coated, then serve into a pasta dish
8. Sprinkle a handful of rocket on top and add parmesan (optional)