bullet Pasta all' Amatriciana (http://www.cookingwithpatty.com)
  • 1 lb. pasta shells
  • 1/2 medium onion
  • 1 cup lean bacon cut in cubes
  • 3 cups canned plum tomatoes
  • 1/2 to 1 tsp. red hot pepper
  • 2 Tbsp. extra virgin olive oil
  • salt and sugar
  • fresh grated parmesan 

    •  
     Warm up a large nonstick skillet add the oil and when it's hot put the thinly onion sliced.
     Cook it until soft add the bacon and let it cook for about 5 minutes. If the bacon is too fat cook it beforehand and eliminate the extra fat and then add it to the onion. 
     Put the tomatoes through a ricer to eliminate the seeds and combine them with the onion and the bacon. Add a pinch of sugar and salt to taste.
     Cook the sauce for half an hour. 
     Prepare the pasta as directed and when is ready add it to the sauce in the skillet and mix. 
     Serve it hot and sprinkle with fresh grated parmesan cheese. 

Recommended wine: Valpolicella giovane, Bardolino

Note: The real name of this recipe is, "Spaghetti all' Amatriciana" but it comes out better with short pasta.
 


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Last updated: March 30, 2003