Photo: American-Italian all'Amatriciana Recipe
Ingredients
- Salt
- 1 pound whole-wheat cassarecci, rigatoni or penne pasta
- 1 tablespoon extra-virgin olive oil
- 6 slices lean peppered bacon, chopped
- 1 large red onion, chopped
- 4 cloves garlic, finely chopped or grated
- 1 cup chicken stock
- 1 (28-ounce) can crushed fire roasted tomatoes
- Black pepper
- A handful flat-leaf parsley, chopped
- Shredded sharp white Cheddar, to pass at table
Directions
Heat water to boil for pasta, season with salt and cook pasta to al dente.
Heat a deep skillet over medium-high heat with extra-virgin olive oil, a turn of the pan. Add bacon and crisp 4 to 5 minutes then add onions and garlic cook to soften, 5 to 6 minutes. Stir in stock then tomatoes and season with pepper to taste. Simmer sauce 15 minutes. Toss pasta with sauce and parsley. Serve with grated sharp white Cheddar.
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By Fresh Baked
Corona, CA
on August 23, 2011
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I loved this recipe! The first time I cooked it the bacon was soft. To solve this problem I removed the bacon from the pan and added it at the end of the cooking process. The bacon was crisp and delicious! I'll continue to make it! Love You Rach!
By kb0452_9386818
rochester, NY
on June 13, 2011
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Very, very good..quick and delicious I will make again and make double the sauce to have on hand in the freezer. I did add an extra couple of slices of bacon..
By Brian Irons
Morris, IL
on June 02, 2011
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This did not turn out quite like I had hoped. My family loved it so I quess that's all that matters.
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