After the sad occurrences caused by the massive earthquake in Amatrice last month, I decided to make a spaghetti all’Amatriciana which hails from that area in Italy. It is all kinds of delicious and actually pretty light! Made this via snapchat last week and so many of you asked for the recipe. Well here it is!!
- 4-6 strips of bacon, or 1/3 pound pancetta, or 4-6 slices of ham
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, thinly sliced
- Red pepper flakes to taste (about 1/2 tablespoon)
- 1 tablespoon chopped fresh Italian parsley leaves (may use dry if that’s all you have)
- 1 1/2 tablespoons red wine vinegar
- 2 cups of fresh tomato sauce or 3/4 cup tomato puree
- 3/4 pound spaghetti or bucatini
- Freshly grated or sliced Parmesan
- Salt and pepper to taste
- Bring a large pot of salted water to a boil over high heat.
- Meanwhile, unroll the pancetta and ut it into 1-inch long chunks, slicing each chunk thinly. If using bacon or ham, slice into small pieces.
- Heat the olive oil in a large skillet over moderately low heat. Add the pancetta/bacon or ham and cook until it renders some of its fat, about 5 minutes. Do not allow it to crisp. Add the onion and cook until soft, about 10 minutes. While the onion is cooking, add the pasta to the boiling water.
- Add the red pepper flakes, salt and pepper to taste; then parsley to the onion mixture and cook briefly to release their fragrance. Add the vinegar and simmer briefly until it evaporates, then add the tomato sauce or puree and 1/4 cup of the pasta water. Simmer briefly to blend.
- When the pasta is just shy of al dente (tip pally around 7-8 minutes, drain it and return it to the warm pot over moderate heat. Add the sauce and cook briefly so the pasta absorbs some of the sauce.
- Transfer the pasta to a warmed serving bowl and sprinkle with Parmesan.
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