Pasta all'Amatriciana

Taste of italy week is coming to an end, are there any

recipes you are thinking of trying? Your new one

today makes 8 servings.

Ingredients:

2 28oz cans whole peeled tomatoes

1 finely chopped medium onion

4oz guanciale, finely chopped

4oz pancetta, finely chopped

1/4c evoo

1tsp crushed pepper flakes

1/4c tomato paste

1c dry white wine

1tsp sugar

kosher salt and black pepper

1lb penne

finely grated parmesan cheese

Directions:

Puree tomatoes with juices in a blender; set aside.

Cook onion, guanciale, pancetta, oil, red pepper flakes

and 1/2c water in a large heavy pot over medium high heat,

stirring occasionally until water is evaporated and fat begins

to render, 8-10 minutes.

Add tomato paste and cook, stirring often until beginning to

brown, about 2 minutes. Add wine and cook stirring more,

until reduced by half, 5-8 minutes.

Add reserved tomato puree and bring to a boil. Cover pan partially

with a lid, reduce heat and simmer until meat is tender

and flavors are melded, 40-45 minutes. Add sugar,

season with salt and pepper.

When sauce is almost done, cook pasta in a large pot of

boiling salted water, stirring occasionally, until

al dente; drain pasta.

Add pasta to sauce and toss to coat, serve

topped with parmesan cheese.

Comments

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