The weather has been unseasonably warm here for the past two weeks. Warm temperatures throughout much of the state, however, contributed to strong winds on the coast - so strong that this week's Walking Fish delivery had to be postponed. It was the first time in the community supported fishery's history that the weather did not allow fishermen to gather the week's fresh catch.
We planned to cook the seafood on Friday, so when it did not make it we turned to an old reliable. Originating near my great grandfather's hometown of Lanciano, bucatini (or spaghetti) amatriciana takes everything good about pasta and adds to it extra bacon and cheese. The result is something unhealthy yet empowering. This is one of Shefali's favorites, so I make more often than our doctor would recommend.
Pasta Amatriciana
olive oil
1 pound pasta (usually a long, thin noodle like bucatini or spaghetti)
1 onion
crushed red pepper, to taste
8-12 oz bacon (I usually use an entire packet)
3.5 cups Christopher Sauce
1/2 cup or more of grated pecorino Romano cheese
put a pot of water on to boil, then chop the bacon into 1/2 inch squares. Heat the olive oil, then saute the bacon in a saucepan. When the bacon is crisp, move it with a slotted spoon to a plate lined with paper towel. In the now-empty pan, saute the onion until brown, then add the crushed red pepper. Let the pepper's flavors release for about 30 seconds, then add the Christopher Sauce. Stir the sauce vigorously at first to deglaze the pan, then simmer for 10-15 minutes. When the pasta is ready, return the bacon to the sauce, then add the cheese and pasta. Toss well and serve.
We planned to cook the seafood on Friday, so when it did not make it we turned to an old reliable. Originating near my great grandfather's hometown of Lanciano, bucatini (or spaghetti) amatriciana takes everything good about pasta and adds to it extra bacon and cheese. The result is something unhealthy yet empowering. This is one of Shefali's favorites, so I make more often than our doctor would recommend.
Pasta Amatriciana
olive oil
1 pound pasta (usually a long, thin noodle like bucatini or spaghetti)
1 onion
crushed red pepper, to taste
8-12 oz bacon (I usually use an entire packet)
3.5 cups Christopher Sauce
1/2 cup or more of grated pecorino Romano cheese
put a pot of water on to boil, then chop the bacon into 1/2 inch squares. Heat the olive oil, then saute the bacon in a saucepan. When the bacon is crisp, move it with a slotted spoon to a plate lined with paper towel. In the now-empty pan, saute the onion until brown, then add the crushed red pepper. Let the pepper's flavors release for about 30 seconds, then add the Christopher Sauce. Stir the sauce vigorously at first to deglaze the pan, then simmer for 10-15 minutes. When the pasta is ready, return the bacon to the sauce, then add the cheese and pasta. Toss well and serve.
This sounds simple and the bacon would add a lot more flavor surely, will definately try while Suhail is here
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