... or as we just call it: "Amatriciana"
Serves 4
Ingredients:
Olive Oil
Butter
6 - 8 oz Pancetta (or thick sliced bacon)
Garlic - 3-4 cloves
Half medium onion
~tsp Red Pepper Flakes (to your comfort level of heat)
Kosher salt
Freshly ground black pepper
28 oz can Hunt's Petite Diced Tomatoes
Box of Penne (16oz)
Wedge of Parmesan Reggiano or Romano cheese
Preparation
Heat a little butter & olive oil in a small frying pan on medium heat (enough to lightly coat the bottom)
Fry the pancetta until almost crisp
Take off of heat & set aside
Meanwhile:
Heat a little butter & olive oil in a large sauté pan on medium-high heat(enough to lightly coat the bottom)
Sauté finely chopped onion & garlic
Add Red Pepper flakes when onion gets golden – simmer another minute
Add can petite diced tomatoes
Stir & bring toms to a bubble
Reduce heat & allow to simmer
Add a tsp or 2 of oil from pancetta pan to sauce
Add kosher salt & pepper to taste
Heat ~6 quarts water to boil & add 2 tbsp kosher salt
Boil penne according to directions until al dente
Place Pancetta back on medium/low heat & bring back to a sizzle
When pasta reaches al dente, drain & add to large pasta bowl.
Toss penne with sauce until well coated
Drain pancetta & toss with penne/sauce
Top with freshly grated Parmesan or Romano
Serve!
