American-Italian all'Amatriciana

Total Time:
35 min
Prep:
10 min
Cook:
25 min

Yield:
4 to 6 servings
Level:
Easy

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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