About Beth

Beth
Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene
Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah
Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug
Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy
Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi
Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan
Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry
Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma
Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim
Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

« Tomato Sauce with Garlic and Basil | Main | Tomato Sauce with Porcini Mushrooms »

Amatriciana – Tomato Sauce with Pancetta and Chili Pepper

I have been the repeated victim of many awful Italian-American dishes. With each cook, waiter or “chef” saying, “You are going to love this dish. It’s delicious.” Two forkfuls later I say a prayer that God will have mercy upon them and heal their taste buds. Of all the chapters in the cookbook, this was the one I was most excited about. I’m going to learn how to make pasta and sauces! I was tickled to see that the next nine weeks would not involve Marinara or Alfredo.

Making this recipe has three firsts for me: imported pasta, making homemade pasta sauce, a new pasta shape. For this dish I needed bucatini - thick, hollow spaghetti. I saved myself some anguish and went directly to the closest Italian market, Viviano's Festa Italiano. There was two sizes available, so I went with the bigger must be better approach and purchased the last package of size 14.


52410IE1.jpg
Bucatini No. 14

The ingredient list was not at all intimidating. The title pretty much says it all. My biggest challenge was getting my old electric stove to retain a gentle simmer. The pasta cooked up bigger than I estimated, but I loved the shape and the way it wiggles. I had lots of fun trying to suck up air through a few naked strands. I tossed the pasta with the sauce then tossed in both Parmigiano-Reggiano and Romano cheeses.

Mmmm.


52410IE2.jpg
Amatriciana – Tomato Sauce with Pancetta and Chili Pepper


©2010 Irene D. Ericson

Posted to 2. Monday - Irene | Pasta by Irene on May 24, 2010 12:55 PM

Comments (6)

Susie L:

That looks delicious! Good job finding the bucatini!

Posted by Susie L | May 24, 2010 7:46 PM

Posted on May 24, 2010 19:46

Deborah:

This looks really good.
I know what you mean by the pasta chapter, Irene.
The nine in my list are awesome. I get to used some of my favorite ingredients.
Porcini - twice; anchovy, tuna, chicken livers...

Posted by Deborah | May 24, 2010 9:18 PM

Posted on May 24, 2010 21:18

Marcella Hazan:

Congrats Irene, that's how pasta on a plate should look.

Posted by Marcella Hazan | May 24, 2010 9:53 PM

Posted on May 24, 2010 21:53

nancyhol:

It looks wonderful, Irene!

Posted by nancyhol | May 25, 2010 9:36 AM

Posted on May 25, 2010 09:36

Mindy:

Irene, another great post! Your photo of the bucatini is really great!!

This looks delicious. I love bucatini and will pick up a few packages when I'm in NYC next weekend. What's not to love about pancetta and chili pepper?

Brava!

Posted by Mindy | May 25, 2010 9:49 AM

Posted on May 25, 2010 09:49

Richard Bunn:

This recipe officially uses Guanciale instead of Pancetta. Clearly when Marcella wrote "the book", Pancetta was available while Guanciale was not. I have resorted to curing my own Hog Jowls in the winter just so I have Guanciale for Amatriciana and Carbonara.
Also the original recipe does not call for onions but the Romans have added Onions and I think that they add a nice depth.

Posted by Richard Bunn | June 28, 2010 10:37 AM

Posted on June 28, 2010 10:37

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This page contains a single entry from the blog posted on May 24, 2010 12:55 PM.

The previous post in this blog was Tomato Sauce with Garlic and Basil.

The next post in this blog is Tomato Sauce with Porcini Mushrooms.

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