Friday, July 31, 2009

Salsa All'amatriciana with Rigatoni

This recipe is from Giada De Laurentiis.

2 tbsp. olive oil
6 oz. pancetta, diced

pinch of crushed red pepper

28 oz. tomato puree

1/2 tsp sea salt

1/2 tsp pepper
1/2 cup Romano Cheese

Heat oil over medium flame. Add Pancetta and onion, and sauté until golden, about 5 minutes.
Add red pepper flakes. Stir in Tomato Puree and salt and pepper. Simmer uncovered for 15 minutes. Stir in the cheese and serve with you choice of pasta. We had rigatoni.

My husband actually made this meal. And he did a marvelous job. It was delicious and a little spicy but not a heavy sauce. Had the organic wine, Ladybug Red, with dinner.

1 comment:

Kim said...

Your hubby seems like quite the cook. Sounds like a yummy pasta dish.