Spaghetti all'Amatriciana
1 package of bacon (mmmmmm)
4 cans of diced tomatoes (the 16 oz cans)
red pepper flakes
1 onion
salt, pepper
Fry the bacon till you get a bunch of fat, then throw in the diced onion. Fry till the onion is golden. Throw in all the tomatoes, a bunch of red pepper flakes (the hotter the better), a bit of salt and pepper. Cover and cook for at least 40 minutes (add water if necessary). I usually cook this for at least an hour.
Everyone loves this, and people like FoxyJ will be thrilled to find out that it's full of fat (remember when you don't throw out all the fat from the bacon?). And if I can make a recommendation, this is my adaptation of the recipe found in Il Cucchiaio d'Argento, which can now be found in English---called The Silver Spoon. I highly recommend it. It's the Bible of Italian cooking.
5 comments:
Bacon makes everything better. I'm pretty sure that I've had something like this before, and it was dang good (Spaniards borrow a lot of recipes from Italians). I think I need to buy some bacon next time I'm at the grocery store.
Oh, I miss the pasta/bacon dishes...
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...it's been far too long.
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I bought Silver Spoon for Lady Steed this Christmas and she was concerned by the large, very heavy, textbook-like gift under the tree.
So me is me. I think I must have tried another blog at some point in time. Why my brain remembered that username and password is beyond me.
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Here are some recipes for you (click on the thumbnails to fully appreciate--I like Fluffy MAckeral PUdding myself).
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