Bucatini Allamatriciana Rossa Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
5 tbsp: Olive oil,
- with juice, sieved to
1 small: Onion, finely chopped
- remove seeds,
1: Garlic clove, finely chopped
Salt, to taste
1/4 lbs: Pancetta, thickly sliced
pn Dried red pepper flaskes,
- cut into small strips,
1 lbs: Bucatini pasta,
3 cup: Canned italian tomatoes,
1/4 cup: Pecorino romano,
Directions:
Heat oil in sauce pot over medium heat. Add onion and garlic and
cook, stirring, until onion is pale yellow, about 2-3 minutes. Add
pancetta and cook, stirring, until pancetta begins to color, 1-2
minutes. Stir in the tomatoes and season with salt and red pepper.
Cook, uncovered, over medium heat, stirring occasionly, for 7-8
minutes.
Cook pasta according to directions. While still al dente, drain and
add to pot with the sauce. Stir in the pecorino cheese and mix over
low heat until pasta is well coated. Serve at once.
~Biba Caggiano "Trattoria Cooking"
Submitted By NICK LA ROCCA On 12-16-94
Source from luhu.jp
cook, stirring, until onion is pale yellow, about 2-3 minutes. Add
pancetta and cook, stirring, until pancetta begins to color, 1-2
minutes. Stir in the tomatoes and season with salt and red pepper.
Cook, uncovered, over medium heat, stirring occasionly, for 7-8
minutes.
Cook pasta according to directions. While still al dente, drain and
add to pot with the sauce. Stir in the pecorino cheese and mix over
low heat until pasta is well coated. Serve at once.
~Biba Caggiano "Trattoria Cooking"
Submitted By NICK LA ROCCA On 12-16-94
Source from luhu.jp