Amatriciana
Why I Love This Recipe
Cooks note
this sauce is made in the apennines east of rome for the local festa on 15 of August. THe cheese in the traditional recipe is Pecorino, which has the right piquancy to match the flavor of the chili. If you cannot find Pecorino Romano, you can use Parmesan. The pancetta should be unsmoked.
I found this recipe in this cook book
Cook book by
Pasta every way for every day
Eric treuille and anna del conte
(i add the cheese when I serve it and I don't add the pepper b/c of the kids)
Ingredients You'll Need
4 tbsp extra virgin olive oil (i use olive oil)
8 oz unsmoked pancetta or bacon cut into 1/4 in wide stripes
1/2 tsp crushed red pepper flakes
6 tbsp dry white wine
1 onion finely chopped
1 14oz can plum tomatoes chopped
salt and pepper
1 lb dry pasta
4 tbsp fresh romano cheese
which pasta
howllow strands or tubes - spaghetti, bucatini, penne, rigatoni
Directions
Think ahead
make sauce up to 1 day in advance. cool completely. cover and refrigerate
Cooks note
this sauce is made in the apennines east of rome for the local festa on 15 of August. THe cheese in the traditional recipe is Pecorino, which has the right piquancy to match the flavor of the chili. If you cannot find Pecorino Romano, you can use Parmesan. The pancetta should be unsmoked.