Thursday, 2 February 2012

Pasta all'Amatriciana

For the coldest week of the winter (at least in Europe) I turn to the Italian tradition to give you a recipe that will keep you warm especially if it will come with a glass of full-bodied red wine.

Pasta all’Amatriciana is a savoury and rich dish and you can serve it as a main course preceded by an appetizer of cold cuts and fresh bread.

Pasta all’Amatriciana

Ingredients for 4:
400 gr of dry pasta (I chose pennette)
1 tin of canned tomatoes
200 gr of dry or smoked bacon
100 ml of red wine
4 tbs of extra virgin olive oil
a handful of Parmigiano Reggiano
1 small onion
1 dry chili pepper
a pinch of salt (+ one tbs of salt for the water for boiling the pasta)

How to prepare:

Put a large pot full of water on the stove at maximum heat.

Cut the bacon in small pieces (1 cm) and put it into a large pan together with the extra virgin olive oil. Fry it at minimum heat. Finely chop the onion and add it in the pan. Stir well. When the onion is golden pour the wine in the pan and raise the heat. Let the wine reduce, then add the canned tomatoes, the dry chili pepper, a pinch of salt and a few spoons of hot water. Lower the heat, cover the pan with a lid and let the sauce slowly cook for 10-15 mins stirring from time to time and adding hot water if necessary.

When the water in the pot is boiling add the salt and the pasta. Cook the pasta for the recommended time, and then drain it.

Turn the pasta in the same pan where the sauce is cooking and stir well. Add a handful of Parmigiano and stir again.

Serve immediately in individual portions or in a large bowl.

Buon appetito!

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