I hope everyone had a wonderful Thanksgiving and hasn’t forgotten about my tips on gaining confidence in the kitchen, because – it’s time!!!!!!! The Stove. We have been working our way to this moment and we are going to do it. Like anything else the more you use the stove, the more confident you will become. Today’s recipe is cooked entirely on the stove, but it is very easy and mostly prep. Feel free to make a garlic bread and prepare a salad to serve as side dishes for this meal.
Pasta Amatriciana is a fantastic recipe that elevates traditional spaghetti sauce to the next level. The mixture of good crushed tomatoes, onions and garlic is heavenly, oh, and bacon. I was inspired to create this recipe after spending many dinners in my childhood at old school family style Italian restaurants with my parents and grandparents.
Like most of my recipes so far, this one is easy once all the prep is out of the way. So prepare all of the ingredients before you even put the stove on. This way you will not have to worry about rushing which induces panic. Please please please use fresh basil.
4 oz of good pancetta small diced
8 oz of applewood smoked bacon (not Italian, but I love the smokiness it adds)
1 large yellow onion cut in thin slices
1 table spoon of chopped fresh basil
2 gloves of Garlic minced
1 can of crushed tomatoes (San Marzano would be ideal)
Fresh pasta such as linguine, parpedelle or tagliatelle
1/4 cup of white wine.
Pinch of red chili flake (or more for taste)
1. Cook the pancetta with about a tablespoon of olive oil. When cooked remove from the pan. Cook the Applewood smoked bacon next and also removed once cooked. The Pancetta and Bacon are ready once they begin to brown. Don’t burn them! Start boiling the water for your pasta make sure it is salted
2. Place the chopped onion in the pan and cook for 5-10 min over medium heat until they are clear.
Season with salt and pepper to taste. Pour in the white wine, I prefer pinot Grigio
3. Pour in the tomatoes and garlic and basil.
4. Add just a little salt (wait to see how salty it is with the meat back in ) pepper and a table spoon of sugar.
5. Begin cooking the pasta
6.put the pancetta back into the the pan and add any additional salt, pepper sugar or Chile flakes to taste. Feel free to add any additional sugar, chili flakes as you see fit based on your personal tastes.
7. When the pasta is ready put it in the pan and toss.
How simple is that? Pour some Parmesan cheese on top and you have a wonderful dinner that you cooked on the stove yourself!
Sous Chef Andrew