PASTA AMATRICIANA
Source of Recipe
Magazine
List of Ingredients
4 slices bacon, diced
1 1/2 cups chopped onions
2 teaspoons minced garlic
1/2 teaspoon crushed red pepper
12 ounces uncooked perciatelli pasta (strand of pasta with a
hole in the middle like a drinking straw)
1 can (28 ounce) diced tomatoes in juice
1/4 teaspoon each salt and pepper
2 tablespoons each chopped grated romano cheese and parsley
Serve with romano cheeseRecipe
Bring in large pot of lightly salted water to a boil.
Meanwhile cook bacon in a large skillet over medium heat 5 minutes or until crisp. Remove with slotted spoon to paper towels to drain; discard all but 2 teaspoons fat from skillet. Increase heat to medium-high; add onions to skillet and cook, stirring occasionally, 8 minutes or until golden and soft. Add garlic and crushed red pepper and cook 30 seconds or until garlic is fragrant.
Stir pasta into boiling water; cook as package directs.
Meanwhile stir tomatoes, salt and black pepper into skillet; bring to a simmer. Cover and simmer 5 minutes.
Drain pasta; return to pot. Add sauce, cheese and parsley; toss to mix and coat. Serve with cheese.
Makes: 4 servings
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