Archive for the 'Pasta' Category



Bucatini all’Amatriciana

Click here for a PDF of this recipe without photos.

Traditionally this dish is made with Guanciale, a cured jowl bacon from Italy.  Pancetta is certainly close enough, and infinitely easier to find.  There were 5 kids eating this dinner, so I went a little easy on the crushed red.  If I were to make it again for adults, I’d use 2 tsp for sure.  Finally, while any tomato-based pasta sauce will do, I made a batch of my Grandma Joanne’s  famous sauce.  (Browned pork, garlic, onion, olive oil, oregano, basil, italian seasonings, black pepper, salt, and canned tomatoes and/or sauce, browned pork.  You said pork twice.  I like pork!)

Evelyn seems to like it.

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