Tuesday, June 14, 2005

Pasta a l'amatriciana

I got this recipe from one of Marcella Hazan's cookbook. Her recipes are phenomenal. When you read one, you think that it's too simple; it won't be very good. When you make one, you realize that she is a culinary goddess.

Serves 3-4
1/2 onion, chopped
1/2 cup pancetta, chopped
1/4-1/2 tsp. red pepper flakes
1/8-1/4 cup extra virgin olive oil
1/2 of a large can of Italian plum tomatoes, chopped or crushed with your hands (My husband doesn't like chunks of tomato, so I puree them)
salt and pepper

Saute pancetta in olive oil until it begins to brown. Add onion and red pepper flakes, saute til onion is translucent. Add tomatoes and cook until oil separates from tomatoes (this won't happen if you don't use much oil)--about 10 minutes. Salt and pepper to taste.

Cook 1/2 lb. spaghetti or bucatini and toss in sauce. Serve

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