- 4 1/4" slices pancetta, diced
- 1 onion, thinly sliced onion, soup style
- 1 teaspoon minced garlic
- 1 ½ tablespoon red wine vinegar
- ¼ teaspoon crushed red pepper flakes
- 2 cans stewed tomatoes, (14.5 ounce cans )
- 1 lb uncooked linguine
- 1 tablespoon fresh basil, chopped
- 2 tablespoons grated pecorino cheese
1. Cook diced bacon in a saucepan over medium high heat for a few minutes but do not allow it to crisp. Drain all but 2 tablespoons drippings from the pan.
2. Add the onion and cook until soft, about 10 minutes. While the onion is cooking, add the pasta to the boiling water.
3. Add the red pepper flakes, garlic, and basil to the onion mixture and cook briefly to release their fragrance. Add the wine vinegar and simmer briskly until it evaporates. Add canned tomatoes, undrained; simmer 10 minutes, breaking up tomatoes.
4. Meanwhile, cook the pasta in a large pot of 4 quarts boiling salted water until al dente. When the pasta is just shy of al dente, drain it and return it to the warm pot over moderate heat. Add the sauce and cook briefly so the pasta absorbs some of the sauce, then transfer the pasta to a warmed serving bowl and shower with the pecorino. Serve immediately.
Amatriciana sauce modified. To import, drag image to your MacGourmet recipe box.