FT. THOMAS, Ky. - Spaghetti all’ Amatriciana
2 tbs.extra virgin olive oil
7 oz Pancetta (thinly sliced)
½ large white onion (diced)
1 28 oz can San Marzano tomatoes diced with their juices and ½ lb. Romas roughly chopped.
½ tsp crusted red pepper.
salt & pepper to taste
4 tbs. Parmigiano Reggiano or Pecorino Romano
1/3 cup dry red wine
Heat olive oil in large skillet. When hot, add pancetta and brown.
Add onions & sweat until tender.
Strain off excess oil and add wine & tomatoes with juices and crushed red pepper.
Simmer for 30-40 minutes to bring out flavor. Taste for seasoning.
Toss with spaghetti and garnish with Parmigiano Reggiano.
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