Friday, May 11, 2012

Recipe: Spaghetti Amatriciana

Spaghetti Amatriciana

This is a light sauce that I improvised.  It's light and perfect for Spring/Summer months.  You can used fresh tomatoes or canned, depending on your preference or the season.  Also, don't be afraid to try adding fresh herbs in place of (or in addition) to the Italian Seasoning blend.  I've made so many variations of this recipe because it's so easy and quick.  Enjoy!

  • 1 lb. spaghetti
  • 1 28oz can of diced tomatoes (about 4 - 5 vine-ripe tomatoes)
  • 6 slices of pre-cooked or raw bacon, chopped
  • 1 onion (I use sweet ones when I can find them), diced
  • 2 large cloves of garlic, diced (or use a press)
  • 3 tbsp - 1/4 cup Balsamic Vinegar or Vodka (to taste)
  • 1 to 2 tbsp of sugar
  • Olive oil (about 2 tbsp)
  • Italian Seasoning (eyeball it - about 3 shakes/3 tsp)
While waiting for the water to boil for the spaghetti, place the olive oil in a separate pan and bring to medium high heat.  Add onions and garlic (and bacon if uncooked).  If using cooked bacon, wait till the onions are soft and then add the bacon to the pan.  When those items are cooked, add everything else to the pan and simmer to blend the flavors.

When pasta is done, add sauce to it and stir over medium heat to absorb liquid.

Add cheese, if you must.

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