Text 16502, 87 rader
Skriven 2014-09-01 06:37:56 av Dave Drum (1:261/38)
Ärende: Chile 7449
==================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Pasta w/Bacon, Onion & Fresh Tomato Sauce
 Categories: Pasta, Pork, Vegetables, Cheese, Chilies
      Yield: 6 Servings

      4 oz Pancetta or guanciale; in
           - cubes
           +=OR=+
      4 sl Thick-sliced bacon; in 1/4"
           - dice
      2 tb Extra-virgin olive oil
      1 c  Sliced onion
    1/2 ts Dried red chile flakes
      1 cl Garlic; minced
      2 lb Fresh vine-ripe tomatoes;
           - cored, in 1" wedges
    1/2 c  Canned tomato puree
           +=OR=+
    1/4 c  Tomato paste
      1 lb Bucatini or perciatelli
           - pasta *
           Salt & lots of black pepper
    1/2 c  Grated Pecorino Romano
           - cheese; + more to serve

  By Tara Duggan, Chronicle staff writer

  This version of bucatini all'amatriciana uses fresh
  tomatoes, preferably Early Girls, to take advantage of the
  end of the season. You can substitute a 28-ounce can whole
  tomatoes, chopped, and their juices.

  Bring a large pot of well-salted water to boil.

  Meanwhile, place a large, deep frying pan over medium heat
  and cook the pancetta or bacon until the fat is rendered
  but it's not browned, about 5 minutes. American bacon will
  render a lot more fat than the pancetta; if using it, pour
  off at least half of the fat (or leave it all in for extra
  flavor).

  Add the olive oil to the bacon, heat briefly, then add the
  onions and cook until tender, 8 minutes. Add the red chile
  flakes and garlic and stir for 30 seconds or until
  fragrant. Add the fresh tomatoes and their juices, raise
  the heat and stir until they are softened and much of
  their liquid is released, about 3 minutes. Add the tomato
  puree, bring to a steady simmer and cook until the sauce
  thickens and the tomatoes are very tender, 20 minutes,
  stirring occasionally.

  When the sauce has simmered for about 10 minutes, add the
  pasta to the boiling water. Cook until al dente, reserving
  1/2 cup of the water when draining.

  Season the sauce liberally with salt and pepper to taste,
  making sure you can taste the bacon. Add the strained
  pasta to the pan (or put it all back in the pasta pot),
  and add any reserved pasta liquid, if you need it to
  create a thinner sauce. Place over low heat and stir for
  1-2 minutes to integrate. Stir in the Pecorino-Romano and
  adjust for seasoning.

  Serve immediately in shallow bowls with more of the
  cheese.

  * Bucatini and perciatelli are long, hollow types of pasta
  that are slightly thicker than spaghetti. They are
  available at Italian delis and some specialty grocers.
  When I can't find them, I use a short ridged pasta rather
  than spaghetti, which is too thin for this chunky sauce.

  Serves 6

  URL: http://sfgate.com

  MM Format by Dave Drum - 12 September 2013

  Uncle Dirty Dave's Archives

MMMMM

... Heart attacks - the gods' revenge for eating their little animal friends.

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)