lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Monday, September 25, 2017

Rigatoni all'Amatriciana

C is semi-obsessed with Mario Batali. Every time he visits New York City, he has to go to Babbo. His main obsession is the olive oil cake, but he loves every dish he has ever been served there. We are going to NYC in a few weeks, it will be Miss F's first ever visit, and he was sure to make reservations at Babbo as soon as possible. The funny part is that he has seen Batali twice on the street, once in Aspen and once in NYC, and he didn't have the courage either time to stop and say hello. This recipe from Batali was a huge hit in our family and it might be the best tomato sauce I have ever made. It was truly amazing.
Rigatoni all'Amatriciana

2 pounds fresh tomatoes
1 pound rigatoni
¼ pound thick-cut bacon, sliced crosswise ¼ inch thick
½ red onion, halved and thinly sliced
¼ cup tomato paste
2 teaspoons crushed red pepper
½ cup freshly grated pecorino cheese, plus more for serving
½ cup chopped parsley, plus more for garnish

Seed and chop the tomatoes, add to a small saucepan over medium heat. Heat for 5 to 7 minutes, until the tomatoes release their liquid, stirring often. Press the tomato mixture through a mesh strainer, making sure to extract as much of the liquid as possible. Discard the skins, reserve the strained liquids.

In a large saucepan, cook the rigatoni until al dente. Drain the pasta, reserving 1 cup of the cooking water.

Meanwhile, in a large saucepan, add the bacon and cook over moderately high heat, stirring occasionally, until the bacon is beginning to brown, 5 minutes. Add the onion and cook 3 minutes moe. Add the tomato paste and crushed red pepper and cook, stirring, for 1 minute. Stir in the strained tomatoes and bring the sauce just to a simmer.

Add the pasta and reserved cooking water to the sauce and cook over moderate heat, tossing, until the pasta is coated. Remove from the heat and stir in the ½ cup each of cheese and parsley. Season the pasta with salt and black pepper and transfer to bowls. Garnish with chopped parsley and serve, passing more cheese at the table.
Pin It Now!

No comments:

Related Posts Plugin for WordPress, Blogger...