Oh, I am so impressed with this recipe.
It has all the hallmarks of a great family meal. Pasta, tomatoes, bacon - what's not to like there? It is perfect for those nights when you just want something that everyone is going to eat and not complain about - and, wonder of wonders, it is really simple to make.
I found the recipe on Chow.com and it is attributed to a Chef called Robert Sietsema. Now I have to admit that I've never heard of him, but then that's probably because I'm not a) Italian or b) American. If this recipe is an example of his food, then he's obviously a good egg.
Now, in his version, he used Bucatini pasta (which is like spaghetti but has a hole through the middle) and cured pork guanciale (Italian bacon, prepared with pig cheeks) and I'm sure it was completely sublime. However, as I don't have access to either of those (not for an affordable price, anyway), I either opt for good old spirali pasta or spaghetti and get some of my local butcher's bacon. It's also worth mentioning that Matteson's are currently producing lightly smoked turkey rashers which double as bacon very nicely.
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| Just look at that colour - amazing! |
As I mentioned in a previous blog post, I've been using Tarantella tinned tomatoes in preference to other brands. The difference really is marked and if you can find them, it's well worth changing. Their tomato puree is so gorgeous that it is tempting to have a little taster straight from the jar - and I can't say I've ever been tempted to do that with tomato puree before!
Everyone liked this dish, with clean plates all round - so I'd call that a success.
UPDATE! It is now July 2015 and we've since discovered that hubby is sensitive to cayenne pepper, so I now substitute a pinch of red chilli flakes for the cayenne. The end result is just as lovely and we'll definitely be using chilli again in future. So, if you have similar issues with cayenne - help is at hand! I also added in a couple of homeless mushrooms, with no adverse results.
PASTA ALLA AMATRICIANA (Serves 3-4)
Ingredients :
A pack (350-400g) of smoked back bacon, diced
1 medium onion, finely chopped
3 tablespoons extra-virgin olive oil
150ml dry white wine
400g can chopped tomatoes in juice (I bought plum & chopped them myself)
1 heaped tbsp tomato puree
1 dessertspoonful runny honey or to taste
1 tsp dried or three good sprigs of fresh, basil
1 tsp paprika
a hearty pinch of cayenne pepper (or red chilli flakes)
100ml of semi skimmed milk
fine grated Parmesan, or Grana Padano or Cheddar cheese, for sprinkling. (All three work really well).
250-300g pasta (spirali or spaghetti).
Method :
Bring a large pot of salted water to a boil.
Ingredients :
A pack (350-400g) of smoked back bacon, diced
1 medium onion, finely chopped
3 tablespoons extra-virgin olive oil
150ml dry white wine
400g can chopped tomatoes in juice (I bought plum & chopped them myself)
1 heaped tbsp tomato puree
1 dessertspoonful runny honey or to taste
1 tsp dried or three good sprigs of fresh, basil
1 tsp paprika
a hearty pinch of cayenne pepper (or red chilli flakes)
100ml of semi skimmed milk
fine grated Parmesan, or Grana Padano or Cheddar cheese, for sprinkling. (All three work really well).
250-300g pasta (spirali or spaghetti).
Method :
Bring a large pot of salted water to a boil.
In the meantime, heat a large frying pan over high heat. When the pan is hot, reduce the heat to medium, add the bacon and cook until the fat is translucent.
Add the onion and olive oil and sauté until the onion is translucent but not browned, about 4 minutes.
Add the wine and simmer until the alcohol has burned off and the wine has reduced by about half, about 2 1/2 minutes.
Add the tomatoes, purée and basil and bring to a boil, then keep at a lively simmer until the sauce has thickened slightly, about 10 minutes.
Season with salt (being aware of the salt already in the dish from the bacon), honey to taste, paprika and cayenne or chilli flakes. Stir to combine and allow to simmer for another few minutes.
Once the water boils, add the pasta and cook to the manufacturer's instructions - usually around 7-9 minutes.
While the pasta cooks, remove the sauce from the heat and add the milk which will help to prevent the acidity that often comes with tomato sauces. Stir it in well and return to a simmer.
Once the pasta is done (with still a little chewiness in it, not completely soft) drain, add to the sauce, and toss until the pasta is well coated.
Divide the pasta among individual bowls. Top each with a sprinkling of cheese and serve.
