After days of wonderful meals of fish and other Island
offerings, there is nothing more welcoming or comforting than
a nice plate of pasta.
RIGATONI alla AMATRICIANA
(A Recipe from Rodolfo)
1 LB RIGATONI | 1 CAN (28 oz) ITALIAN PLUM TOMATOES |
8 OZ PANCETTA – sliced thin and chopped | 1 MEDIUM ONION – chopped |
1 TSP DRIED OREGANO | ½ STICK BUTTER |
5 TSP FRESHLY GRATED ROMANO CHEESE | SALT – to taste FRESHLY GROUND BLACK PEPPER |
Coarsely chop the sliced pancetta and saute’ with the onions until partially cooked, in a large pan that will hold the cooked pasta. Drain off the excess fat. Pour into the pan the tomatoes that have been blended for about 4 or 5 seconds and simmer until 80% of the liquid has evaporated. Set aside.
Cook the pasta in a pot of salted boiling water just until al dente. Drain well and pour the pasta into the pan with the sauce mixture. Add the butter, oregano, cheese, salt and pepper. Stir until all of the pasta is coated with the sauce. Ladle into bowls and serve immediately. Pass extra grated cheese.
Optionally, and this is just what we do, sprinkle some torn fresh basil on each serving.
Note: Pancetta is Italian bacon that is cured pork belly and can be found in most supermarkets and always in Italian specialty markets.
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