This article was last updated on April 16, 2022
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Amatriciana
Ingredients:
• 1 tbsp olive oil 15 mL
• 1 1/4-in (5-mm) thick slice Pancetta , cut in thin strips
• 1 onion, chopped 1
• 3 garlic cloves, minced 3
• 1/2 tsp hot pepper flakes 2 mL (optional)
• 1/4 cup white wine (optional) 50 mL
• 1 can (28 oz/796 mL) San Marzano Tomatoes
• 4 cups penne 1 L
• 1/4 cup chopped fresh Italian parsley 50 mL
• 2 tbsp grated fresh parmigian cheese 25 mL
• 1 tbsp grated fresh romano 15 mL
Definition: Pancetta – dry cured meat, similar to bacon.
Directions:
1• In large skillet, heat oil over medium heat. Cook pancetta, onion and garlic 7-10 minutes, or until onion is very soft. Stir in hot pepper flakes and cook 1 minute. Pour wine (if using) over onion mixture, stirring to scrape up brown bits on bottom of skillet.
2• Stir in tomatoes, breaking up with back of spoon; bring to a boil. Reduce heat to low and simmer 25-30 minutes, or until sauce thickens.
3• Meanwhile, in a large pot of boiling, salted water, cook penne 9 minutes, or until tender but firm. Drain pasta.
4• Toss immediately with tomato sauce, parsley, Parmesan and Romano cheeses, and serve.
Preparation Time: 10 minutes
Cooking Time: 40 minutes
Makes 6 servings
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