"Pasta Al' Amatriciana is one of the favorite pastas of our house and it's so easy to make," Food and Wine Editor David said. You can make this with items you should have laying around your house.
Narsai's Pasta Al' Amatriciana
6-8 slices bacon (about 6-8 oz) cut crosswise into 1/4 inch slices
1 TBS olive oil
1 medium onion, chopped
1/4 - 1/2 tsp crushed red pepper
4 cups tomatoes, peeled and chopped (or use 2 -15 oz. cans
of diced tomatoes)
1 lb. pasta, such as penne
1/2 cup grated cheese (about 2 oz)
Render most of the fat out of the bacon, but do not crisp. Drain the bacon. Discard the bacon fat. Add the olive oil and saute the onions until translucent. Add red peppers and tomatoes and simmer until nicely thickened, about 10 minutes. Cook pasta until it is "al dente" (slightly firm to the tooth). Drain. Toss with sauce and sprinkle cheese over. Serve immediately.
Vegetarian
It is very easy to skip the bacon and simply use 2 TBS olive oil
Note: Although garlic is not used traditionally, 3-4 cloves, chopped and sautéed with the onion, is a fine addition with or without the bacon.
