To prepare the perfect vegan amatriciana, start by slicing the vegan bacon and then cutting it into small rectangular pieces. Place it in a pan over medium heat with a small amount of water and let it gently simmer until the fat has melted.

Meanwhile, prepare the tomatoes by making an X-shaped cut on the bottom of each one. Immerse them in boiling water for 10–15 seconds, then immediately transfer them to ice water. Peel them, remove the seeds, and dice them.

Once the vegan bacon is cooked, remove it from the pan and drain it well. In the same pan, add the olive oil and sauté the onions. Add the diced tomatoes and season with crushed red chili pepper, salt, and black pepper.

Return the vegan bacon pieces to the pan with the tomato sauce and heat for a few minutes.

Cook the Ola® spaghetti in salted boiling water until al dente, then drain. Toss the pasta with the sauce, sprinkle with vegan Pecorino cheese, and serve warm.

Enjoy your meal!