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1993-10-18
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* Exported from MasterCook II *
Bucatini all' Amatriciana Rossa
Recipe By : Biba Caggiano "Trattoria Cooking"
Serving Size : 8 Preparation Time :0:30
Categories : Italian Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup olive oil
1 small onion -- finely minced
8 cloves garlic -- finely chopped
4 cloves garlic -- quartered
4 ounces pancetta, (or bacon) , sliced thick -- cut to small
strips
3/4 quart canned Italian tomatoes, with their juice -- thru
food mill
salt, to taste
1 teaspoon crushed red pepper
1 pound bucatini, penne or rigatoni
1/2 cup parmesan cheese -- freshly grated
Heat oil in large skillet over medium heat. Add onion and garlic, cook 2
to 3 minutes, till onion is pale yellow. Add pancetta, cook 1 to 2
minutes, stirring till pancetta begins to color.
Stir in tomatoes, season with salt and red pepper. Cook uncovered over
medium heat, 7 to 8 minutes, stirring occasionally.
Add pasta to boiling, salted water, cook al dente. When pasta is done,
add one tablespoon of the cooking water to the sauce. Drain pasta, and
add it to the skillet with the sauce. Stir in the parmesan and mix over
low heat until the pasta is well coated. Serve.
- - - - - - - - - - - - - - - - - -
Suggested Wine: Burgundy
NOTES : -------------------------------------------------------------------
--------------------
This dish was a bit mild as compared to the more zesty version
usually served in restaurants. I've increased the garlic, the red
pepper flakes and slightly adjusted the paremsan.
If using bacon instead of pancetta, blanch the bacon quickly in
hot water to remove the smoky taste.
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ww per serving: 2 fat, 1 veg, 1/2 protein, 3 bread, 30 opt.
Nutr. Assoc. : 0 0 0 0 4352 2470 0 3002 4363 0