Ciao tutti!
Thank you to everyone who came out to our first cooking lesson of the semester! Kyle made a DELICIOUS penne all’amatriciana; here is the recipe:
Serves 6
9 ounces pancetta stesa, cut into matchsticks
2 tablespoons olive oil
2 dried hot chile peppers, crumbled
2 red onions, peeled and chopped
2 heaped tablespoons chopped fresh rosemary
2/3 cup red wine
1 28-ounce can peeled plum tomatoes, drained if very liquid
1 handful fresh oregano
sea salt and freshly ground pepper
9 ounces penne
1 cup Parmesan, freshly grated
Place the pancetta, oil, and chiles in a large saucepan, heat and saute until the pancetta becomes crisp. Then add the onions and rosemary and continue to saute until they also become light brown and crisp. Add the red wine–it will reduce almost immediately–then the tomatoes, and season with the oregano and pepper. Bring to a boil, lower the heat, and simmer for at least 45 minutes, until thick and almost dry. Check for seasoning.
Cook the penne in a generous amount of boiling salted water, then drain thoroughly. Add to the sauce, mix, and sprinkle with Parmesan.
And if you do not have pancetta, you can substitute bacon (but eliminate the olive oil and be sure to drain the bacon once it cooks).
We hope to have a trip to Little Italy, a soccer-watching event in Nolan’s, and more cooking lessons as the semester continues. Sign up for our emailing list to find out specifics!
