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Latium: Penne Rigate All´Amatriciana

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Margi Cintrano View Drop Down
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Joined: 03 February 2012
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    Posted: 19 January 2013 at 08:15
This simple Roman traditional mountain rural dish, consists of pancetta, tomato and chili pepper. Traditionally, it is prepared with smoked bacon, however, shall work lovely with smoked bacon too as a substitute.
Some regional Chefs prepare this dish with Bucatini or Spaghetti, however, we like it very much with a short pasta variety called Penne Rigate.
1/2 cup Extra Virgin Olive Oil
1 pound of pancetta, smoked pancetta or smoked bacon chopped into virutas ( small strips )
2 large onions finely minced
2 large garlic cloves minced
2 small dried chilie peppers; for your heat tolerance or red pepper flakes
Homemade marinara tomato sauce ( a meatless tomato sauce )
1 box of penne rigate ( Barilla or De Cecci or similar Italian brand )
Freshly grated Grana Padano or Reggiano Parmesano or Pecorino Lucatella Romano
salt to taste and freshly ground black pepper
1) in a heavy big saucepan; over medium heat, place the Evoo
2) add the pancetta and cook until deep golden brown, stirring occasionally - 15 to 17 minutes
3) transfer the pancetta to a bowl with a slotted spoon and pour off all but 1/2 cup bacon lard from the saucepan
4) now add the onions, and sauté until golden, stirring frequently about 15 mins.
5) add the garlic and the chili peppers pressing on the chilli peppers to release the seeds
6) add the Marinara sauce and increase heat to medium high
7) add the pancetta and simmer to boil until the sauce thickens - 5 minutes
8) season with salt and freshly ground black pepper and boil salted water in a stockpot for the pasta and be sure to drain thoroughly
9) transfer the pasta to a large bowl and drizzle sauce over the penne
10) serve passing the cheese separately
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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