Just because Italy may seem far away, here’s one way to bring the taste of a delicious Roman dish straight to your home. . . in 5 Easy Steps.
Our most recent trip to Italy brought us to Tenuta Torre a Cenaia, a beautiful property in Tuscany just minutes from Pisa. What a day to remember . . .
It was gorgeous outside, mid-September and we were headed to Tuscany; not a care in the world. Going to refine our pasta making skills at a pasta factory followed by a Tuscan cooking class at a winery. The trouble began when we heard our tour guide tell our driver in Italian, “Stop girare qui!” That our friends, means the driver missed the exit.
We continued driving for what seemed like miles on an endless highway before the driver stopped at a truck stop for directions. Seriously, directions! It was a gorgeous day and we did made the most of it, sitting on a concrete curb enjoying the beautiful Tuscan sky.
Finally! The driver emerged from the gas station equipped with directions. We made it, we made it to Laro. Walked uphill to the village and were greeted by a CLOSED pasta factory. All this way and we felt like the Griswold’s, doors closed (insert bad American joke).
The tour guide felt bad, I mean we had paid for the tour. She found a family member of the pasta factory, eventually we were then able to go inside. We saw a machine that was not in operation and well . . . that pretty much sums up our pasta factory experience. We thought this moment was about to sum up our afternoon.
Then, much to our surprise, we pulled into the grounds at Torre a Cenaia and everything changed. We enjoyed a wonderful cooking class from Lorenzo, followed by lunch eating our dishes and beautiful wine tasting.
Tonight, we are missing Italy and decided to make our very own Amatriciana Sauce, just like Lorenzo taught. We are not cooks, not chefs, nor claim to be. What we are is two people that want an excuse to spend a nice evening together enjoying good food with good quality ingredients.
If you have been to Italy or not, here is our version of delicious Amatriciana Pasta in 5 EASY steps. We learned how to make this from Lorenzo, try it, you won’t be disappointed.
Receive Serves 2
(As you know, there are no kids around)
Splash of good extra virgin olive oil
1 good-size medium white onion
2-3 slices of good quality bacon “thick cut”
¼ teaspoon crushed red pepper (Depending on your spice level)
1 – 28 oz can of diced tomatoes (We prefer San Marzano 26.46 oz. boxed diced tomatoes)
Pasta 8 oz. (Spaghettini, Linguini, Bucatini, whatever you prefer)
½ cup freshly grated Parmigiano-Reggiano, plus a little extra for garnish
*Tip: Ask the meat counter for the 2-3 strips of bacon. We don’t like to waste money or food on an entire container. Plus you can get a good quality bacon for a decent price when buying only two strips.
In medium sized sauce pan, bring to low heat and pour a splash of extra virgin olive oil in the pan.
Cut bacon into long strips, cook on low heat until bacon is crispy and fat is rendered. Remove the bacon and set aside.
On medium heat, put the chopped onion and crushed red pepper in the bacon fat. Cook the onion until golden brown and translucent in color.
Pour the tomatoes into the saucepan with the cooked onions. Bring to boil then lower heat and simmer for approximately 20 minutes. Do not cover.
Begin boiling water in a medium size pot. Add a teaspoon of salt to the water. Place 8 ounces of preferred pasta in boiling water and cook as instructed. For best results, prepare pasta al dente.
Add the reserved bacon into the sauce. Toss pasta in sauce with Parmigiano-Reggiano and serve immediately. Buon Appetito!