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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Tonnarelli all'Amatriciana Recipe

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This recipe for Tonnarelli all'Amatriciana is from Our Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For the Pasta:

4 eggs
400 grams of flour (3.2 cups)
a pinch of salt

For the Amatriciana Sauce

200 grams bacon (9 medium slices or 7 ounces)
500 grams tomato sauce (2 cups)
1/2 onion, chopped
4 - 5 leaves of basil
salt
pepper
4 tbsp. olive oil
1/2 glass wine
2 tbsp. Pecorino cheese
2 tbsp. Parmesan cheese
Directions:
Directions:
For the Pasta: Put the flour on a flat surface and make into a shape like a volcano. Break the eggs into the hole on the flour, add the salt and beat the eggs with a fork until they combine with all the flour. When the mixture is solid, work it with your hands until you get a smooth ball. Roll the pasta with a rolling pin until it is about 1/8" thick, more or less. Cut into little strips with a "chitarra" (guitar string) or with a knife. Put the pasta in boiling, salted water for about 4 -5 minutes. Strain well and then add the sauce.

For the Sauce:

Brown the oil, onion, and pepper in a pan. Cut the bacon into little strips and then add into the oil. Then add the wine and let cook until the bacon is cooked and the wine has boiled off. Then add the tomato, 2 leaves of the basil, and salt. Cook over a low flame for about 15 minutes, covered. When the pasta is ready, put it in the pan with the sauce. Add the Pecorino cheese and the Parmesan, and the remaining basil leaves. Serve.
Number Of Servings:
Number Of Servings:
4 people
Personal Notes:
Personal Notes:
Sabrini is Calisto Rapini's wife.

 

 

 

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