Amatriciana Pasta


This is a hearty, cold and rainy night-type pasta dish. It is especially good with a substantial noodle, such as fusilli, penne or rigatoni. Top it with plenty of grated Parmesan cheese. For a good vegetarian variation see Tomato Sauce for the High Summer.
2 tablespoons olive oil
6 slices of bacon,diced
1 large onion, chopped
1/3 cup dry white wine
2 cans (14.5 oz.) chopped tomatoes with their juices, or 2 lbs. fresh tomatoes, peeled and chopped
1/4 cup fresh basil, chopped
Pinch cayenne pepper, or to taste
Freshly ground black pepper, to taste
8 ounces freshly cooked pasta
Grated Parmesan
1 Heat oil in heavy large skillet over medium-high heat. Add bacon and onion and cook until bacon is almost crisp and onion is golden brown, stirring occasionally, about 8 minutes.

3 Add wine and continue cooking 3 minutes.

4 Add chopped tomatoes with their juices and half of the basil and turn up heat to bring to boil.

5 Reduce heat and simmer sauce, uncovered, until thickened, stirring occasionally, about 20 minutes.

6 Add remaining basil and stir. Season sauce to taste with cayenne and freshly ground black pepper.

7 Place pasta in bowl. Add sauce and toss thoroughly. Sprinkle with grated parmesan cheese, and pass more cheese at table.

servings  use metric
original recipe yield: 4 Servings

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