This is a collection of recipes from Teresa Lapetina Greco (Big Mamma), her daughter Elizabeth Greco Noviello (Mamaw), her grand daughter Marie Noviello Casazza and her great grand daughter-in-law.....Lee Casazza. My cookbook is now available in a hard cover and in Kindle on Amazon. If you live in the USA, you can order it now from my website. I will personally inscribe and sign the book for you, just leave instructions. www.leecasazzacooking.com. . . Buon appetito!
Friday, September 9, 2016
This is one of the simplest and most delicious pasta sauces. In Rome this tomato sauce is served with bucatini, which is a hollow version of spaghetti; it's like a straw with a tiny hole. The sauce originated in the small town of Amatrice, about 2 hours northeast of Rome. In Amatrice, they prefer spaghetti. Sadly, the recent earthquake destroyed almost the entire historic town.
6 oz (185 g) guanciale or pancetta, diced 1 T (15 ml) extra-light olive oil ½ medium yellow onion, diced Pinch red pepper flakes 2 cloves garlic, minced 2 (28-oz/796 ml) cans whole peeled Italian tomatoes ¼ cup Pino Grigio or other dry white wine
2 t chopped fresh basil
Sea salt and freshly ground black pepper
½ lb (250 g) spaghetti
2 T (30 ml) freshly grated Pecorino Romano cheese
Extra-virgin olive oil, for drizzling
Fresh basil leaves, for garnish
Freshly grated Pecorino Romano cheese
In a large saucepan over medium heat, add the pancetta and sauté for 5 minutes.
Add the oil and sauté the onion and red pepper flakes for 3 minutes.
Add the garlic and sauté another minute.
Pour the tomatoes into a large bowl and hand-crush them, removing any hard center cores.
Alternatively, use an immersion blender to chop the tomatoes.
To the saucepan, add the crushed tomatoes, wine, basil, and season to taste with salt and pepper. Simmer, uncovered, for 30 to 40 minutes.
Meanwhile, boil the spaghetti in salted water until al dente, about 8 minutes. Save a little of the pasta water to add to the sauce.
When the sauce is finished simmering, stir in a little of the pasta water and the grated cheese.
Pour the drained pasta back into the pot and add some of the tomato sauce, as needed.
Toss to combine and spoon pasta into 2 warm pasta bowls.
Drizzle with a little extra-virgin olive oil, sprinkle on a little more cheese, and garnish with basil.