Dear Noelle, I don't make homemade manicotti shells. I buy my shells imported from Italy at an Italian store. But,…
Pasta all’Amatriciana is a delicious spicy tomato sauce with a twist: pancetta (smoky flavored bacon), crushed red pepper, and tomatoes. It is named for its place of origin, as are many pasta dishes in Italy. In this case it is the town of Amatrice, in the region of Lazio, which is also the region of Rome! When in Rome you’ll find guanciale (or pig’s cheek!) in the dish instead of pancetta. Guanciale is hard to find in the U.S. , so Lisa suggests using bacon- being sure not to make it too crispy (don’t get confused with how you cook bacon in another classic Roman dish, carbonara!).
Watch Lisa make this Amatriciana sauce on her YouTube channel here.
Buon appetito e tutti a tavola!
Lisa’s Amatriciana Ingredients:
1 lb pancetta, chopped into bite sized pieces
3 cloves garlic, chopped
1 red onion, chopped
1 1/2 teaspoons crushed red pepper
Sicilian sea salt
Freshly ground black pepper
2 jars Lisa’s Classic Tomato Sauce
2 lbs Rigatoni or Penne
1 cup Pecorino Romano, shredded
1 cup extra virgin olive oil
Lisa’s Amatriciana Directions:
In a large frying pan, heat the oil and sauté the garlic, onion and pancetta until the onion is translucent, being careful not to burn the garlic. Add the tomato sauce and the crushed red pepper flakes, season with salt and pepper.
Place a large pot of water on to boil, salt the water and cook the rigatoni or penne until al dente, no more than 8-9 minutes. Drain the pasta and add it to the large frying pan of sauce. Sauté for an additional 2 minutes.