Recipe - Pasta All Amatriciana

One half pound Dry pasta; penne prefered
=== SAUCE ===
1/3 pound Pancetta; coarsely chopped
1 md Yellow onion; coarsely
chopped
2 tablespoon Olive oil
One fourth teaspoon Dried redpepper flakes; or
to taste
1 cup Italian Tomato Sauce; see *
Note
(or use prepared sauce)
Salt; to taste
Freshlyground black pepper;
to taste
=== GARNISH ===
4 tablespoon Freshlygrated Pecorino or
Parmesan cheese

* Note: See the "Italian Tomato Sauce" recipe which is included in this
collection.

Cook the pasta (I prefer penne with this dish) according to package
directions. Saute the pancetta and onion until transparent. Add the oil,
red pepper flakes, tomato sauce and salt and pepper to taste. Simmer for a
few minutes and toss with the cooked pasta. Top with the cheese. This
recipe serves 4 as a first course

Comments: The name sounds so complicated, but this is simply pasta with
tomatoes and Italian bacon. It is very popular in Rome and has been for
many generations. It is simple to prepare and obviously one of those dishes
Romans depend on when in a hurry.

Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 04171991 issue
The Springfield UnionNews

Formatted for MasterCook by Joe Comiskey, aka MR MAD jpmd44a@prodigy.com
~or MADSQUAD@prodigy.net

10131995

Recipe by: Jeff Smith

Converted by MM_Buster v2.0l.