Spaghetti with bacon, tomatoes, and chili pepper.
Amatriciana sauce hails from «Amatrice», a small town not far from Rome.
1 slice | bacon, or pancetta, chopped | 20 g | |
1/2 | onions, thinly sliced | 100 g | |
1/3 | dried chili peppers, minced | 0.2 g | |
2 tsp | olive oil | 10 mL | |
1/2 cup | canned tomatoes (diced) | 140 g | |
160 g | spaghetti | ||
2 tbsp | pasta cooking water | 30 mL | |
2 tbsp | Romano cheese, grated | 6 g | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] | |||
paper towels |
Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.
Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.
This sauce can be made up to 7 days ahead, refrigerated, then reheated while you cook the pasta.
per 1 serving (320 g)
Amount % Daily Value |
Calories 380 |
Fat 7 g 10 % |
Saturated
1.5 g
8 % |
Cholesterol 10 mg |
Sodium 380 mg 16 % |
Carbohydrate 67 g 22 % |
Fibre 4 g 18 % |
Sugars 4 g |
Net Carbs 63 g |
Protein 13 g |
Vitamin A 13 % |
Vitamin C 17 % |
Calcium 7 % |
Iron 12 % |
Food Group | Exchanges |
---|---|
Starches | 4 |
Vegetables | 1 |
Meat and Alternatives | 0 |
Fats | 1 |
If not for the Romano cheese, I think this recipe would have been rather underwhelming (is that a word?). Used the bacon, but even as I was making the sauce, it didn't look promising. The four-serving sauce size seemed more like a one-serving size. Not bad for a light meal, but I prefer more substance.
I might run it through the blender real quick afterwards next time to even out the consistency. Substituted dried crushed chilis for freshly chopped ones and hot salami instead of Bacon. Cooked the Onions in the Salami oil for an extra spicy kick
Liked it. Would have liked a little more flavour, but it was very good.