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Apr 2, 2013

pasta all'amatriciana

Pasta All'Amatriciana

This was a classic, great italian recipe. 
I finally found pancetta at my grocery store, it was in the deli in front of the counter, and I added the minimal amount of red pepper because I don't like things too spicy.
But overall, it was really yummy with a side of crusty bread!

You will need:  1 1/2 pounds tomatoes (or two 14 oz. cans)
1/4 cup diced pancetta 
3 Tbs extra-virgin olive oil
1 garlic clove, sliced
1/2 to 1 tsp crushed red pepper flakes
1/4 cup dry white wine
1 pound spaghetti or other pasta
freshly grated Parmesan Cheese
freshly ground pepper 

To make:

Heat oil in a large sauce pan over medium heat. 
 Add diced pancetta , reduce heat to medium-low and cook until slightly crisped, about 5 minutes -
 stirring frequently.  
Remove meat from the pan and set aside.

Add crushed red pepper flakes and sliced garlic to the oil and cook, stirring occasionally, about 4 minutes.  Add the white wine increasing the heat to medium and continue cooking until most of the wine has evaporated, about 3 minutes.

Add the canned tomatoes and meat, reducing heat to low and simmer, covered, until the sauce thickens, about 45 minutes.

Cook pasta according to the package directions.  
Drain when done and transfer to a large bowl.  
Add the sauce and toss to combine.  
Serve with freshly grated Parmesan Cheese, fresh pepper and a few sprinkles of parsley for garnish.


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