pasta amatriciana

Amatriciana is a classic Italian sauce that traditionally includes cured pork and pecorino. I love it because it allows me to turn some bacon ends into a meal. I learned about it from my CSA farmer, who is never short on great use-it-up recipes. After making beef bourguignon a few nights ago I had some bacon I needed to use up in the fridge. I grabbed a jar of marinara, some spaghetti, and a wedge of Parmesan cheese. Voila! Dinner is served.

pasta amatriciana

1 Tbs. olive oil
½ lb bacon cut into 1 inch pieces
1 red onion, chopped
pinch of crushed red pepper flakes
1 jar marinara sauce

1 lb spaghetti or bucatini
splash of red wine vinegar
freshly grated Parmesanchopped flat leaf parsley (optional)

Bring a large pot of water to boil over high heat. In separate pan, heat olive oil over moderate heat, add bacon and cook 5 minutes or until it begins to render some fat.

Add onion and continue to cook until onion begins to brown and bacon begins to crisp (about 12-15 minutes).

Remove all but about a teaspoon of bacon fat. Add marinara sauce and crushed red pepper flakes. Turn up heat slightly to bring to a simmer, scraping any bits off bottom of pan. Simmer 5 minutes. Turn heat to low and add splash of red wine vinegar.

While sauce is simmering, cook and drain the pasta according to package directions. Reserve a bit of pasta water if your sauce needs thinning. Add pasta to the sauce and toss well. Serve with cheese and parsley.

Our farmer also recommends green salad, bread and a nice merlot to round out this yummy meal.

Editor’s note: This post is part of Real Food Wednesday Monday Mania, and: