Papa Pasquales Pasta Amertriciana
From mystic_river1 15 years ago
- 30 minutes to make
- Serves 4
This sauce was created in the Roman town of Amatrice. It is commonly served over thick, hollow-tube pasta called bucatini, however I serve it over almost any dried pasta, such as penne, spaghetti, or fusili. But bucatini is my favorite for this dish. Read more Italian Food Forever. See less
Ingredients
- 1 Medium onion, Finely Chopped shopping list
- 2 cloves of garlic, Minced shopping list
- 4 Tablespoons olive oil shopping list
- 3 Slices of bacon or pancetta, Chopped into Small Pieces shopping list
- 1 (14oz) Can chopped tomatoes shopping list
- salt & pepper shopping list
- red pepper flakes shopping list
- 1/4 Cup Chopped fresh parsley shopping list
- 1 Pound Dried pasta shopping list
- Fresh Grated romano cheese shopping list
- Put the oil in a sauce pan with the onion and cook until translucent. Add the pancetta or bacon and cook for a few minutes more. Add the garlic and mix well. Add the tomatoes, salt, pepper and pepper flakes and simmer the sauce over low heat for about 30 minutes. Cook the pasta al dente, and mix with the sauce. Serve piping hot with a sprinkle of the fresh chopped parsley and the cheese. shopping list
How to make it
- Put the oil in a sauce pan with the onion and cook until translucent. Add the pancetta or bacon and cook for a few minutes more.
- Add the garlic and mix well.
- Add the tomatoes, salt, pepper and pepper flakes and simmer the sauce over low heat for about 30 minutes.
- Cook the pasta al dente, and mix with the sauce.
- Serve piping hot with a sprinkle of the fresh chopped parsley and the cheese.
People Who Like This Dish 4
- victoriaregina USA, VA
- joe1155 Munchen, DE
- mbeards2 Omaha, NE
- kelly14843 Hornell, NY
- morninlite Kalamazoo, MI
- mystic_river1 Bradenton, Florida
- Show up here?Review or Bookmark it! ✔
The Groups
- Not added to any groups yet!
Reviews & Comments 0
-
All Comments
-
Your Comments