Cherry Tomato Spaghetti All'amatriciana - Rachael Ray |
|
 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
Another recipe from Rachael Ray that looks really good! Ingredients:
salt |
1 lb spaghetti |
3 tablespoons extra virgin olive oil |
1/4 lb pancetta, cut into small pieces |
1 red onion, chopped |
4 finely grated garlic cloves |
1/2 teaspoon crushed red pepper flakes |
1/2 cup white wine or 1/2 cup chicken broth |
2 pints small cherry tomatoes |
2/3 cup flat leaf parsley |
pepper |
1 cup basil leaves, torn |
2/3 cup grated parmigiano-reggiano cheese |
Directions:
1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1 cup of pasta cooking water.
2. While the pasta is cooking, in a large skillet, heat the olive oil over medium to medium high heat. Add the pancetta and cook until crisp, 3-4 minutes. Add the red onion, garlic, and crushed red pepper and cooked until softned, 3-4 minutes. Stir in the wine and cook for 1 minute, then add the tomatoes, parsley and a generous amount of salt and pepper. Cook until the tomatoes burst, 8-10 minutes.
3. Stir in reserved pasta cooking water and then the pasta, tossing to coat. Turn off the heat, add the basil, cheese and serve.
|
|