Fusilli All’amatriciana

February 20, 2011

Ingredients:

1lb gemelle or fusilli pasta
1/2 stick (four tbsp) butter
3/4 cup finely chopped yellow onion
2 oz pancetta, cut into fine pieces
2 1/4 cups canned chopped tomatoes with juice
1/2 tsp red pepper flakes
grated parmagiana reggiano and romano cheeses
corenwijn (not shown)

Sautee onions in three tbsp butter on medium/low heat until golden.

Add the pancetta and sautee until golden brown, but not crispy.

Turn up heat to medium and deglaze with a generous splash of corenwijn.

Add tomatoes, red pepper, and salt (to taste), and simmer for about a half hour. Throw the pasta in the boiling water with about 10 minutes to go.

When the sauce is done, it’ll look like this, with the butter starting to separate from the tomatoes.

Mix the drained molto al dente pasta into the sauce, put the last of the butter on top, and finish for about two minutes over the heat, until the pasta is al dente.

Plate it, sprinkle some parmagiana and romano cheese on it, and eat the shitte!

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10 Responses to “Fusilli All’amatriciana”

  1. Freddie Says:

    Looks delicious CPP. What a great cook you are! Your recipe looks like true italian cooking, sprinkled with a little bit of American taste. I think it is parmigiano reggiano but I am no italian either and wish i would know so much about cooking pasta as you do.

  2. Isis the Scientist Says:

    Yum!!!

  3. DrugMonkey Says:

    Butter!???!!??!!!!

  4. Dr. O Says:

    I love butter on my pasta – yummies!!


  5. Dude if this research shit doesn’t work out, you are the next Emeril.

  6. Sxydocma1 Says:

    I’m making this shitte on Thursday for my birthday!

  7. Russ Says:

    Looks delish.

  8. Historiann Says:

    Too much butter is never enough.

    Too many pasta recipes on this blog, though! Where’s the lima bean jello?


  9. Yes butter, though you could easily substitute it with olive oil. One of my favorite, comfort food, recipes involves pancetta, garlic, butter, pasta, and a healthy dose of Parmigiano-Reggiano cheese.


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