Pasta alla Amatriciana
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Cooking time: 30 minutes for menu
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I'm using bacon, but you could use pancetta or Prosciutto or a combination. They all give slightly different flavors. I tend to use what I have on hand, using up the bits that accumulate in the fridge. In this recipe we toss the pasta with the Parmesan before the sauce.
Pasta alla Amatriciana Time: 30 minutes
This is a classic Italian dish, with probably as many variations as there are Italian cooks. Mine comes from a combination of cook books blended with what I like. Add some red pepper flakes to it if you want a bit of heat - 1/2 tsp should do it.
fresh linguini, or similar, 8 - 9 oz (250 gr)
if using dry pasta, about 1 1/4" (3cm) diameter bunch (make a circle with thumb and index finger
- you want it a little bigger than an American quarter, about the size of a 2 euro coin).
4 oz (120gr) lean bacon
1 small onion
2 cloves garlic
1/2 tsp dried basil
1/2 tsp dried oregano
1/3 cup red wine
1 15 oz can (450gr tin) plum tomatoes
2 tsp tomato paste
1/4 - 1/2 tsp red pepper flakes, optional
1/4 cup Parmesan cheese plus more for sprinkling
Cook pasta according to package directions. Chop onion and mince garlic. Drain tomatoes, discarding juice, and roughly chop. (see techniques) In medium skillet sauté bacon until just starting to crisp. Remove and set aside. Drain all but 1 tbs fat from pan. Add onion and garlic and sauté until tender. Add chopped tomatoes with their juices (from chopping) and all remaining ingredients except Parmesan. Tear bacon into chunks and return to pan. Cover and simmer for 20 minutes. Drain pasta and toss with Parmesan, then sauce and serve with remaining Parmesan on the side.
Fresh Fruit
Your choice - how about some passion fruit? Or kiwi fruit?
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Cooking Schedule: 30 minutes |
Cover and simmer |
Cooking for Two? Or more?
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