I don’t seem to come across this dish on many Italian restaurant menus, which is befuddling because it is so stinking delicious. Despite that, it is a breeze to whip up on a bitter winter’s night.
Here it is awaiting plating. Made right in Grammy’s skillet.
Last week, My Michael had a business dinner in Boston’s Italian Neighborhood, The North End.
His client was thrilled to see Reginette all’Amatriciana on the menu. He ordered it then raved about it.
Amatriciana is a traditional Italian pasta sauce made with cured pork (“guanciale”,) pecorino cheese, and tomato. It is one of the best-known pasta sauces in Roman and Italian cuisine.
The next day My Michael offered me my next food challenge: Reginette all’Amatriciana. I studied some recipes, and this is what I concocted. Michael and the boys loved it; It was a “two -helping-hit.”
I used ground pork, parmesan cheese and basil instead of the traditional cured pork cheek and pecorino. Also, I added fresh basil for a sweet touch and garnish.
Reginette looks like pasta ribbons.
What You Need:
- 1 pound Reginette
- 1/4 cup extra-virgin olive oil
- 1/4 pound thick-cut, sliced bacon,
- One medium red onion, halved and thinly sliced
- 1/4 cup tomato paste
- Two teaspoons of Italian seasoning
- One teaspoon crushed red pepper
- 1 28 oz can of whole tomatoes crushed by hand
- 1/2 cup freshly grated parmesan cheese, plus more for serving
- 1/2 cup chopped parsley, plus more for garnish
- 1/2 cup fresh basil, plus more for garnish
What to Do:
- In a large saucepan or Dutch oven, cook the Reginette until al dente.
- Drain the pasta, reserving 1 cup of the cooking water.
- Meanwhile, in a large saucepan, heat the olive oil.
- Add the bacon and onion and cook over moderately high heat, stirring, until the onion is translucent and the bacon is crispy, 5 to 7 minutes.
- Add the tomato paste and crushed red pepper and cook, stirring, for 1 minute.
- Stir in the strained tomatoes and bring the sauce just to a simmer.
- Garnish and serve
Sparkle on, friends.