Capellini Amatriciana
A traditional Amatriciana sauce (which comes from the Italian town of Amatrice, near Rome) would be made with cured pig jowl. For convenience (who knows where to get cured pig jowl in this country?), but also for health, we've substituted lean Canadian bacon.
  • 10 ounces fine strand pasta, such as capellini or spaghettini
  • 2 teaspoons olive oil
  • 2 onions, coarsely chopped
  • 2 cloves garlic, minced
  • 1/4 cup dry white wine
  • 1 can (28 ounces) no-salt-added tomatoes, drained and chopped, juices reserved
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup finely diced Canadian bacon
  • 1/2 teaspoon salt
  • 3 tablespoons minced fresh basil
  • 3 tablespoons grated Parmesan cheese

1. In a large pot of boiling water, cook the pasta until just tender. Drain well.

2. Meanwhile, in a large nonstick skillet, heat the oil until hot but not smoking over medium heat. Add the onions and cook, stirring frequently, until barely softened, about 4 minutes. Add the garlic and cook, stirring, until the garlic is softened, about 2 minutes.

3. Add the wine, the juices from the canned tomatoes, and the red pepper flakes to the skillet. Bring to a boil and cook, stirring occasionally, for 8 minutes, to thicken the sauce.

4. Add the chopped tomatoes, Canadian bacon, and salt. Reduce to a simmer and cook until heated through, about 2 minutes. Stir in the basil.

5 . Toss the drained pasta with the sauce. Serve sprinkled with the Parmesan.

Nutritional Information
Per serving: 408 calories, 6.5g total fat (1.8g saturated), 13mg cholesterol, 4.9g dietary fiber (1.1g soluble), 68g carbohydrate, 18g protein, 673mg sodium.
Good source of: iron, niacin, potassium, selenium, thiamin, vitamin B6, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

Prep Time