FOOD FROM ABRUZZI 1

ABRUZZI

PESCARA

Bucatini all'amatriciana

Ingredients (for 4 people) 1/4 lb. bacon), chopped into strips or cubes 1 medium onion, chopped finely 4 Tbsp. olive oil 1/4 tsp. crushed red pepper (or less if you don't like too much heat) 1/4 cup white wine (chardonnay, or pinot grigio work well) 1 can of peeled or diced tomatoes (without other spices) (14.5 oz. can) 1 lb. spaghetti, bucatini, or vermicelli 6 Tbsp. grated pecorino romano cheese or feta cheese 2 Tbsp. parmesan cheese (optional) Cut up the bacon and the onions (make onions thin). Add these ingredients and the crushed red pepper to a pan with the olive oil and cook over low heat until the onions are soft and transparent, stirring frequently. Meanwhile, heat the water to cook the pasta in a separate pan. Going back to the sauce, turn the heat up to medium and add the white wine. Let the wine evaporate almost completely. Add the peeled tomatoes. Stir to crush them a bit, and let simmer until the pasta is done (stir to avoid sticking; turn heat off if sauce begins to dry up too much and add a spoonful of bouillon. Put the pasta in the boiling water, and add about 1 tsp. salt. Don't overdo it with the salt because the pecorino cheese or feta is very salty. When the pasta is done, drain it and put it in the pan with the sauce. Stir to coat all the pasta. Add the pecorino cheese and stir until everything is mixed well. Serve with extra pecorino or parmesan cheese at the table. Bucatini or Maccheroni ( Macaroni ) can be found in every East Indian store if they are not available at your store