Pasta all' amatriciana
4 servings
Ingredients
| Quantity | 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 |
Directions
* 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.