Pasta All' Amatriciana
Source of Recipe
the web
Recipe Introduction
A very traditional dish that originated in the town of Amatrice which is in the region of Abruzzo and borders Lazio, the district of which Rome is the Capital. Made with Pancetta, a type of un smoked Italian bacon that is sold in a roll, or Prosciutto and red pepper flakes, the degree of spice can be varied.
List of Ingredients
Penne or Ziti
a medium size Onion
a large can of Tomatoes or a Pound of fresh & ripe
olive oil
1/4 pound of Pancetta or Prosciutto
teaspoon of Tomato Paste
1/4 (Quarter Cup of White Wine
1/2 teaspoon more or less of Hot Red Pepper Flakes
Black Pepper
Pecorino Romano Cheese
Recipe
In a large sauté pan add chopped onion and olive oil and sauté until translucent, add Pancetta and cook another 5 to 6 minutes under medium heat, add white wine and de-glaze pan. Add tomato paste, tomatoes and pepper flakes. At this point you can throw pasta into rapidly boiling salted water, dried Penne or Ziti are traditional, but you can use whatever pasta you would like. Continue to cook sauce over medium heat 15 to 20 minutes until most of liquid has reduced. When pasta is done add to sauce pan and stir over heat another minute or so. Plate, and top with freshly grated Pecorino and fresh ground black pepper.
This is a very hearty, rich and flavorful sauce. A dried pasta is the only way to go, don't use fresh, there is a difference. Serve with a quality brick oven bread (maybe with sesame seeds), and a plain Arugala salad dressed with olive oil and lemon juice. An appropriate wine choice; go for a full bodied red, my favorite (you probably already know) Amarone
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