Some of this week’s meals from the pantry:
- Roasted Chicken Thighs, rice and broccoli
- Pasta fagioli,
- Potato and swiss chard soup
- Pasta risotto style
- Rigatoni all’Amatriciana
- Chicken salad
- Pizza Dough
Featured recipe … Rigatoni all’Amatriciana
A pantry staple of the SbS home office is pasta amatriciana, a Roman staple that is a simple as our philosophy. It takes no more than a half hour to prepare and everything comes from the pantry. A plus is that it can be modified endlessly. Remove the tomatoes and add a bit of the pasta water and bit more olive oil and you have pasta all Gricia, add couple of eggs , a bit more cheese and black pepper you get Carbonara, Yada yada…
- extra virgin olive oil
- 1 small onion (sliced thin)
- 1/4 pound of pancetta or prosciutto diced
- 1 can of peeled tomatoes ( Mutti , Cento or Della Valle )
- A splash of white wine.
- 1 teaspoon red chili flakes, or to taste
- 1/4 cup grated aged pecorino cheese, more for serving
- 1 box of bucatini or short rigatoni.
Set your water to boil – add pasta ( did I have to say that? ) Use a pan or pot big enough to hold the pasta once its cooked. Heat the pan up add a good amount of olive oil. (more than think) Sauté the onion with a good pinch of crushed chili flake two or three minutes. After this remove the onion and discard. Add the cubed pancetta or prosciutto into the oil. Over high heat until the meat gets a bit of color to it. 3 or 4 minutes. Now add a good splash of white, let it reduce over high heat until its almost evaporated. Turn the heat down a bit and add the tomatoes adn crush the them with a spoon as they cook. Add a salt and black pepper.
Let it cook at a good simmer until the pasta is just about done…don’t make your pasta mush, cook it al dente … drain the pasta and add it to the pan with the sauce and cook for another minute or so.
Turn off the heat add a the pecorino and a splash a olive oil just before serving. It’s a excellent way to finish the sauce Lidia Bastianich says it makes the pasta “smile”.