Pasta all’amatriciana
This dish originates in the town of Amatrice in Italy. Originally a peasant dish made with simple ingredients.
Ingredients
- 1 tablespoon olive oil
- 170 grams pancetta, or bacon, cut into 1/2 inch cubes
- pinch red pepper flakes
- 1/4 cup dry white wine, optional
- 1 1/2 cans whole peeled tomatoes, Brooks brand, drained, chopped
- pinch ground black pepper
- salt, to taste
- 500 grams dry spaghetti
- 1/4 cup Parmesan cheese, grated
Instructions
- Heat olive oil in a large skillet over medium heat. Cook the pancetta and red pepper flakes until lightly browned, 4-5 minutes. Add the wine, scraping the bottom of the pan to gather any browned bits until wine is nearly all evaporated, about 3 minutes.
- Add tomatoes and bring to a simmer, season with black pepper, reduce heat to low and simmer 15-20 minutes, stirring occasionally, until sauce thickens.
- While sauce is simmering, bring a large pot of salted water to boil. Cook pasta until just tender. Using tongs, transfer cooked pasta to the sauce and about ¼ cup of pasta water, stirring quickly until incorporated. If the sauce is too thick, add a bit more of the pasta water.
- Remove from heat and stir in cheese. Season to taste with salt and pepper and serve.
Notes
Figure about 100 Baht for the bacon, on average, there is plenty of choices. For 4 servings, this is about 75 cents per serving.
Provided courtesy of good friend, Stephen Connell.
United States.
United States.
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