Fusilli all'amatriciana
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Olive oil |
| 6 | Bacon slices; (about 5 ounces), | |
| ; finely chopped | ||
| 1 | large | Onion; chopped |
| ⅓ | cup | Dry white wine |
| 1 | can | Peeled Italian plum tomatoes; chopped, juices |
| ; reserved (28-ounce) | ||
| 2 | teaspoons | Dried basil; crumbled |
| Cayenne pepper | ||
| 8 | ounces | Fusilli or penne pasta; freshly cooked |
| Grated Parmesan | ||
Directions
Heat oil in heavy large skillet over medium-high heat. Add bacon and onion and cook until bacon is almost crisp and onion is golden brown, stirring occasionally, about 8 minutes. Add wine, stir and continue cooking 2 minutes. Add chopped tomatoes with their juices and dried basil and bring to boil. Reduce heat and simmer sauce, uncovered, until thickened, stirring occasionally, about 30 minutes. Season sauce to taste with cayenne and black peppers. Place pasta in bowl.
Add sauce and toss thoroughly. Serve pasta hot, passing grated Parmesan cheese separately.
Serves 4.
Bon Appetit June 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.