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. 

 

Rigatoni all’Amatriciana-

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
• Salt
• Pepper

 

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

Finito!

Sparkle on, friends.