amatriciana

Amatriciana Recipe

6oz pancetta, diced

3 cloves garlic, finely chopped

1 large yellow onion, finely chopped

28oz can whole San Marzano or any canned tomato, pureéd

1 tsp. crushed red chiles or to taste

1/2 tsp. kosher salt

1/2 tsp. fresh cracked pepper

1/2 cup grated pecorino romano

sea salt to taste

fresh lemon to taste

basil garnish

In a large heavy skillet, heat the oil over medium heat. Add the pancetta and cook slowly, as described above until golden brown. Using a slotted spoon, remove the pancetta and reserve. Add the onion and cook for 5 minutes. Stir in the garlic and red pepper flakes and cook until fragrant, about 30 seconds. Add the tomatoes, 1/2 teaspoon salt, 1/2 teaspoon black pepper, the cooked pancetta and a squeeze of lemon. Simmer, uncovered, over medium-low heat until the sauce thickens, about 15 minutes. Stir in the cheese and season with salt and pepper, to taste.

Serve with angel hair pasta, basil chiffonade and baguette fresh or toasted.



Comments

[Jackie]

I have seen many posts similar to this one on internet but all other have filler content and are not up-to-the mark. This post especially made me to post my comments as its credible,classic DateJust watches it’s very good!