Penne all’ Amatriciana
On upper Filmore Street in San Francisco there used to be an Italian restaurant called Vivande. Not only was it known for the people who frequented the restaurant, it was also known for its fresh, authentic food. They served the perfect plate of pasta: just enough to fill your belly, satisfy your taste buds, and transport you to a trattoria in Capri. That restaurant became a favorite spot of mine whenever I was in San Francisco. After a few tries to replicate the recipe, I came up with my own version of the very first dish I ate at Vivande, Penne all’ Amatriciana. It became a family favorite—after all what’s not to like about pancetta (bacon) and pasta? Recently I came across a version of this dish in one of the River Café’s cookbooks and just had to try it. This time I was transported back to that little restaurant on Fillmore Street. It is now my new favorite pasta. This might be best to make on the weekend because you need to let the sauce simmer for at least 45 minutes to 1 ¼ hours. Notice there is no salt called for in this recipe because the pancetta is salty enough —taste the sauce before you add any salt or pepper.
Photo by: Claudia Alexander
Serves 4
Adapted from River Cafe Cookbook
Ingredients:
4 tablespoons of olive oil
7 oz. pancetta cut into matchsticks
1-2 dried chilies crumbled (optional)
¾ cup dry red wine
2 heaping tablespoons of chopped fresh rosemary
¼ cup chopped fresh oregano leaves
2 cups of finely chopped red onion
1 lg can peeled whole tomatoes
9 oz, cooked penne pasta
Finely grated Parmesan Reggiano sprinkled on top
Directions:
Place a large saute´ pan with a tightly fitting lid over medium high heat; add olive oil, pancetta and chilies. Cook, stirring occasionally to help the pancetta brown equally until it starts to brown and turn crispy. Add the onion and rosemary. Lower the heat and continue to cook, about 6 or 7 minutes until the onion starts to soften. Now add the wine and with a wooden spoon scrape all the brown bits off the bottom of the pan. After a minute the wine will have evaporated a bit; add the can of tomatoes, breaking them up into chunks with your spoon and then stir to incorporate. Cover with lid and lower heat to a very low simmer. Check after 10 minutes or so that it isn’t bubbling away— if so, lower the heat more. Depending on the pancetta you use, your sauce might be perfect in 45 minutes. If not, cook a bit longer (see above).
Toss in your pasta, sprinkle with parmesan and pour yourself a glass of wine. Dinner is served.
Photo by: Claudia Alexander
Penne all' Amatriciana
Ingredients
- 4 tablespoons of olive oil
- 7 oz. pancetta cut into matchsticks
- 2 dried chilies crumbled (optional)
- ¾ cup dry red wine
- 2 heaping tablespoons of chopped fresh rosemary
- ¼ cup chopped fresh oregano leaves
- 2 cups of finely chopped red onion
- 1 lg can peeled whole tomatoes
- 9 oz, cooked penne pasta
- Finely grated parmigano reggiano sprinkled on top
Instructions
- Place a large saute´ pan with a tightly fitting lid over medium high heat; add olive oil, pancetta and chilies. Cook, stirring occasionally to help the pancetta brown equally until it starts to brown and turn crispy. Add the onion and rosemary. Lower the heat and continue to cook, about 6 or 7 minutes until the onion starts to soften. Now add the wine and with a wooden spoon scrape all the brown bits off the bottom of the pan. After a minute the wine will have evaporated a bit; add the can of tomatoes, breaking them up into chunks with your spoon and then stir to incorporate. Cover with lid and lower heat to a very low simmer. Check after 10 minutes or so that it isn’t bubbling away— if so, lower the heat more. Depending on the pancetta you use, your sauce might be perfect in 45 minutes. If not, cook a bit longer (see above).
- Toss in your pasta, sprinkle with parmesan and pour yourself a glass of wine. Dinner is served.