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A Louisiana Parlor:…

Sep 3 - Oct 11, 2015
This exhibition is in celebration of the acquisition of a superb Rococo Revival… more

Ashe Cultural Arts…

Sep 3 - Oct 4, 2015
Join us for Ashe to Amen: the Enduring Spirituality of People of African… more

Ashe Cultural Arts…

Sep 3 - Oct 4, 2015
Join us for Ashe to Amen: the Enduring Spirituality of People of African… more

Jazz in the Park

Sep 3 - Oct 29, 2015
Jazz in the Park returns for eight straight weeks this fall,  with a… more

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Sep 3 - 24, 2015
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Langlois Girls Night…

Sep 3 - 3, 2015
Bring your friends to Langlois on Thursdays or Fridays this summer for girls'… more

Legendary Musicians…

Sep 3 - Dec 27, 2015
Join us at the Carver Theater for a Music Tribute honoring Legendary Musicians… more

Longue Vue House and…

Sep 3 - Oct 11, 2015
For the 10th Anniversary of the storm, Longue Vue will commemorate the revival… more

New Orleans Museum of…

Sep 3 - 7, 2015
Ten Years Gone brings together six artists whose work engages with the broad… more

NOBA Hosts…

Sep 3 - 26, 2015
The New Orleans Ballet Association (NOBA) in partnership with Chalmette… more

NOBA's tuition-free…

Sep 3 - 25, 2015
Beginning this weekend, the NORDC/NOBA Center for Dance, along with other NOBA… more

Ogden After Hours…

Sep 3 - 3, 2015
At only 29 years old, singer-songwriter Chase Gassaway has more musical… more

Southern Decadence…

Sep 3 - 7, 2015
Southern Decadence started  as a simple going-away party. As a top… more

Sweat, Stretch, Swim!…

Sep 3 - 17, 2015
W French Quarter, in partnership with The Sweat Social and lululemon athletica… more

The Historic New…

Sep 03, 2015 - Jan 09, 2016
The Historic New Orleans Collection marks the 10th anniversary of Hurricane… more

The Katrina Decade:…

Sep 03, 2015 - Jan 09, 2016
The Historic New Orleans Collection marks the 10th anniversary of Hurricane… more

The Sweat Social…

Sep 3 - Dec 20, 2015
Designed for wellness travelers visiting New Orleans, the Sweat Social offers… more

The Trio featuring…

Sep 3 - 24, 2015
Join us for The Trio featuring Johnny Vidacovich and Special Guests. more

Will Bernard &…

Sep 3 - 3, 2015
Join us for live entertainment  at the Maple Leaf Bar featuring Will… more

Yappy Hour in the…

Sep 3 - 24, 2015
Join us for  Yappy Hour in the Courtyard at Rare Form, to benefit the… more

A Louisiana Parlor:…

Sep 3 - Oct 11, 2015
This exhibition is in celebration of the acquisition of a superb Rococo Revival… more
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Marc Stone's Pasta all’Amatriciana

Provided from WWOZ's Cookbook That Sounds Good!

Pasta all'Amatriciana, Marc Stone's contribution to That Sounds Good!
"All'amatriciana" is a traditional Italian pasta sauce made from cured pork jowl or (as below) pancetta, tomatoes, onions and dried chiles. The name "all'Amatriciana" refers to the region from which it comes, around the town of Amatrice in central Italy.

Ingredients:

• Olive oil
• 5 or 6 garlic cloves, crushed
• 8 ounces thick-sliced pancetta, cut into small pieces
• Crushed red pepper to taste
• 1 large onion, julienned
• 2 (15-ounce) cans whole tomatoes with basil
• 1 cup red wine
• Salt, pepper and fresh basil to taste
• 1 pound spaghetti or bucatini, cooked al dente
• Grated Parmesan or Romano cheese for garnish

Directions:

Coat the bottom of a large saucepan with olive oil. Set over high heat until hot. Add 2 of the garlic cloves, the pancetta and a little crushed red pepper to taste. Cook until the pancetta is crisp, stirring frequently so it doesn't burn. Remove the pancetta and garlic from the pan. Drain on paper towels.

Drain most of the oil from the pan, leaving just a little. Add enough olive oil to cover the bottom of the pan. Bring back to medium-high heat. Add the onion. Cook until translucent. Remove from the skillet. Add the remaining garlic. Cook until brown.
Add the tomatoes and wine. Raise the heat to high. Cook for 2 to 3 minutes to cook off the alcohol. Reduce the heat to medium-low. Cook for 30 to 40 minutes, stirring occasionally to break up the tomatoes with a wooden spoon as they soften. Return the onion and pancetta to the pan. Add salt, pepper and basil to taste.

Serve over the cooked pasta. Top with Parmesan cheese. Enjoy!

 

Marc Stone's Pasta