Pasta all' amatriciana

Yield: 4 servings

Measure Ingredient
½ pounds Dry pasta; penne prefered
=== SAUCE ===
⅓ pounds Pancetta; coarsely chopped
1 medium Yellow onion; coarsely chopped
2 tablespoons Olive oil
¼ teaspoon Dried red-pepper flakes; or to taste
1 cup Italian Tomato Sauce; see * Note
(or use prepared sauce)
Salt; to taste
Freshly-ground black pepper; to taste
=== GARNISH ===
4 tablespoons Freshly-grated Pecorino or Parmesan cheese

* Note: See the "Italian Tomato Sauce" recipe which is included in this collection.

Cook the pasta (I prefer penne with this dish) according to package directions. Saute the pancetta and onion until transparent. Add the oil, red pepper flakes, tomato sauce and salt and pepper to taste. Simmer for a few minutes and toss with the cooked pasta. Top with the cheese. This recipe serves 4 as a first course Comments: The name sounds so complicated, but this is simply pasta with tomatoes and Italian bacon. It is very popular in Rome and has been for many generations. It is simple to prepare and obviously one of those dishes Romans depend on when in a hurry.

Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 04-17-1991 issue - The Springfield Union-News

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

10-13-1995

Recipe by: Jeff Smith

Converted by MM_Buster v2.0l.

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