Garganelli allí Amatriciana
Rigatoni all’Amatriciana: This zesty guanciale/pancetta and tomato sauce is commonly associated with Lazio and Rome, but is actually from the town of Amatrice, which was just over the border into the Abruzzi before Mussolini redrew the maps.4 ounces guanciale/pancetta, cubed
1 tablespoon extra virgin olive oil
1 small finely chopped sweet onion
Rigatoni all’Amatriciana: This zesty guanciale/pancetta and tomato sauce is commonly associated with Lazio and Rome, but is actually from the town of Amatrice, which was just over the border into the Abruzzi before Mussolini redrew the maps.4 ounces guanciale/pancetta, cubed
1 tablespoon extra virgin olive oil
1 small finely chopped sweet onion
1 clove garlic sliced thin
1/4 teaspoon red pepper flakes
1/4 teaspoon red pepper flakes
Pinch of Paul’s Rockin Tuscan Spice
2 14oz cans Cherry Mutti or San Marzano tomatoes and juice, crushed
1/2 cup freshly grated pecorino cheese
chopped Italian Parsley
2 14oz cans Cherry Mutti or San Marzano tomatoes and juice, crushed
1/2 cup freshly grated pecorino cheese
chopped Italian Parsley
salt to taste
1/2 pound of Pasta
Brown pancetta, add onions, garlic until clear then pepper flakes and spice. Add tomatoes with juices and stir. Drop pasta into boil water add salt and cook al dente’ and take pasta out of water with slotted spoon into pan to get sexy. Plate and hit with cheese, cracked pepper and serve.
If using fresh pasta you can add to pan cover for 5 minutes and serve
