Upcoming Events

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"Mysterious…

Oct 24 - 24, 2014
You are invited to the Mysterious Wisterias Plantation for an evening of music… more

"Raise the Roof for…

Oct 24 - 24, 2014
Celebrate the  Roots Of Music at Nola Brewing. The Roots of Music… more

31st Annual Halloween…

Oct 24 - 26, 2014
Join us for the 31st annual Halloween New Orleans, a weekend-long LGBT… more

American Fanfare

Oct 24 - 24, 2014
Guest conductor Jo Ann Falletta leads the LPO in an all-American program… more

Boo at the Zoo…

Oct 24 - 25, 2014
Bring your little ghosts and goblins to Boo at the Zoo Presented by Bryan… more

Bucktober Fridays

Oct 24 - 31, 2014
Every Friday in October, Deanie's Seafood Restaurant delivers live music and… more

Fore! Kids Foundation…

Oct 24 - 24, 2014
The Fore! Kids Foundation has raised money to fund children's service… more

Friday Nights at NOMA

Oct 24 - 24, 2014
Every Friday night, visit NOMA for art activities and a variety of activities… more

Ghosts in the Oaks

Oct 24 - 25, 2014
This family friendly event takes place in the Carousel Gardens Amusement Park… more

Greater Baton Rouge…

Oct 24 - Nov 2, 2014
Carnival rides, food, music, kids' activities, animal shows, games, exhibits. more

Irene Sage

Oct 24 - 24, 2014
 Singer Irene Sage has been composing and performing original rock music… more

National WWII Museum…

Oct 24 - 26, 2014
Get an up close look at some of World War II's most famous planes and talk to… more

NORDC Movies in the…

Oct 24 - 24, 2014
Join us for NORDC Movies in the Park screening of "Monsters,… more

Opening Party for…

Oct 24 - 24, 2014
Join us for the Prospect 3 Opening Celebration for cocktails, dinner, and… more

Roland Guerin Band

Oct 24 - 24, 2014
Join us at the Maple Leaf Bar  for Roland Guerin Band … more

Sacred to the Memory…

Oct 24 - Nov 17, 2014
Showcasing both the historic Hermann-Grima House museum and St. Louis Cemetery… more

Southern Rep presents…

Oct 24 - Nov 2, 2014
In a remote cabin deep in the woods, an old crone spins a spellbinding tale… more

The Civic Theatre…

Oct 24 - 25, 2014
Join us for legendary pop music artist and composer Gino Vannelli, for an… more

The End is Near: The…

Oct 24 - 25, 2014
The House of Shock Haunted House and Halloween Festival launches its final… more

THE GUANTÁNAMO PUBLIC…

Oct 24 - 30, 2014
This traveling exhibit examines the history of the U.S. naval base in… more

"Mysterious…

Oct 24 - 24, 2014
You are invited to the Mysterious Wisterias Plantation for an evening of music… 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