Lets face it: Monday's are as bad as those leftovers sitting in the back of your fridge for over a week.
In order to brighten Mondays up a bit, I decided to create a weekly piece known as The Spaghetti Series. Each Monday I will post a new dish made with spaghetti for readers. It will be something simple, since Monday nights one is usually rather exhausted, but flavorful and fun to make.
Tonight I begin the series with a sauce called Amatriciana - a traditional Italian sauce based on dried pork cheek, pecorino, and tomato - from the town of Amatrice. There are many recipes out there with many variations, so I took the basics and then made it my own. It had a wonderful heat to it for a cold winter's night, and of course bacon is one of the ultimate comfort foods (in moderation, of course!).
2 28 oz cans of diced tomatoes
4 pieces of unsmoked bacon, center cut
2 medium onions, diced
2 cloves of garlic, minced
1 teaspoon red pepper flakes
1 teaspoon dried marjoram
1 tablespoon dried oregano
2 tablespoons fresh parsley
2 cups of dry white wine
salt and pepper to taste
8 oz of cooked spaghetti
grated pecorino romano
- In a heavy saucepan, cook bacon until its well done and crispy. Remove and drain. Crumble.
- Pour off all but one tablespoon of bacon goodness and place pot back on low heat
- Add garlic and stir, 1 minute
- Add onions and stir, scraping up the nice brown bits, 5 minutes
- Add 1 cup of white wine (the 2nd cup is yours to drink), red pepper, marjoram, oregano, and parsley and let reduce (about 5 minutes)
- Add tomatoes and let simmer for 30 minutes
- Working in batches, puree the sauce in a blender
- Return to pot and let simmer for another 30 minutes
- Serve over spaghetti and top with grated romano cheese and some crumbled bacon.