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Aug 27 - 27, 2016
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29th Annual Fall…

Aug 27 - 28, 2016
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Abita Springs Opry at…

Aug 27 - 27, 2016
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Alliance Française…

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Backyard Grooves

Aug 27, 2016 - Jan 10, 2026
In The Voodoo Garden, All Ages.   more

COOLinary New Orleans…

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Didn't Wash Us Away: …

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Double Dose

Aug 27, 2016 - Jan 10, 2026
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End of the Rainbow…

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Entergy Giant Screen…

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Irvin Mayfield's Jazz…

Aug 27 - 27, 2016
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Jon Cleary & The…

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Louisiana Music…

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Mama's Music

Aug 27, 2016 - Jan 10, 2026
In Big Mama's Lounge. 21+ with valid photo I.D. 7-string guitarist Justin… more

Modgun by Robert…

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Morris Bart Presents…

Aug 27 - 27, 2016
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New Orleans Museum…

Aug 27 - 31, 2016
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Nik Richard - A Dream…

Aug 27 - 27, 2016
Local New Orleans author, Nik Richard, is having a book release this Saturday… more

Ogden Museum Presents…

Aug 27 - Sep 18, 2016
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The House of Groove

Aug 27, 2016
The House of Groove is a House Party and a live improvised musical journey… more

“The National WWII…

Aug 27 - 27, 2016
The French Market welcomes The National WWII Museum's Victory Belles back to… 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