Spaghetti all' amatriciana

Blake and I were missing the food from our journey so we attempted to re-create one of Chef Paulo's dishes last night. I am happy to report, it was a sweeping success! I had a blast yesterday perusing some of the best Charlottesville foodie stores (Feast!, Organic Butcher, and Mona Lisa Pasta) to find the best ingredients and we had such a fun time being in the kitchen together, smelling the aroma of the sauce and trying to remember all of the tips.

I am going to share two recipes with you. One is a basic tomato sauce that can used in multiple dishes (use in place of Prego or any other canned sauces you have used in the past). It takes four ingredients, takes about 30-45 minutes, and it tastes delicious. The other is Spaghetti all' amatriciana (a spicy sauce using pancetta). If you are a vegetarian or do not like pancetta, feel free to leave it out. The pasta will still be divine.

Salsa di pomodoro (Tomato Sauce)

2 Ib Italian Peeled Tomatoes
1 medium onion
1 small bunch fresh basil
4 tablespoons extra virgin olive oil (tip: buy olive oil that was produced and distributed in Italy)

Use fresh roma tomatoes if you can, dip in boiling water for one minute and peel skin. Since it is hard to find a good tomato this time of year, canned italian peeled tomatoes will work great.

Chop the onion (fairly fine) and fry in olive oil until transparent, add the tomatoes, and cook over low heat for 30-45 minutes stirring occasionally. It is ready when the tomatoes begin breaking up easily under your spoon. Add the fresh basil and stir in olive oil until absorbed by the sauce.

Tip from Chef Paulo: You can use it as is over pasta, you can add more oil and basic, or you can put through a food mill and use as a base for other sauces. It keeps several days in the refrigerator.

Spaghetti all' Amatriciana (Spaghetti with tomato and italian bacon)

1 Ib Spaghetti (or any kind of pasta, we used penne in the class and Blake and I used fresh fettuccine from Mona Lisa Pasta last night)
7 oz pancetta (or bacon)
2 dried red chilis (these have a major kick so be careful)
1 tablespoon chopped onion
11 oz tomato sauce
Splash of white wine
Splash of stock (chicken or veggie)
2 oz romano cheese

Cut the pancetta in small cubes and saute with the onions and chopped chilis. When the pancetta is cooked, add a splash of white wine, evaporate, add the tomato sauce and a splash of chicken stock. Simmer for 3-4 minutes and add the freshly cooked pasta and cheese. Saute briefly in pan to mix and serve topped with cheese and fresh basil leaves.

Enjoy!