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31st Annual Martin…

Jan 16 - 16, 2017
Join us for the 31st Annual Martin Luther King Memorial March. more

CANO & PhotoNOLA…

Jan 16 - Feb 28, 2017
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David Hansen's Garden…

Jan 16, 2017
Since 2006, Hansen's Garden District Jazz Trio has performed every night at… more

Monday Blues

Jan 16, 2017 - Jan 05, 2026
In The Voodoo Garden, All Ages. Get your live local blues fix with Sean Riley. more

Rashaad Newsome:…

Jan 16 - Feb 12, 2017
New Orleans-born artist Rashaad Newsome returns for this interdisciplinary… more

The Historic Carver…

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The Irish House…

Jan 16, 2017
This is the Biggest Irish Music Session in the south. On a Night you will see… more

The Maison Presents -…

Jan 16 - Jul 31, 2017
The Royal Roses grew out of the rich resurgence that traditional jazz is seeing… more

The Somerton Suitcase…

Jan 16, 2017
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Clarence John…

Jan 17 - Mar 25, 2017
A Louisiana native, Clarence John Laughlin (1905 - 1985) ranks among the most… more

Exhibition to feature…

Jan 17 - Mar 25, 2017
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Historic New Orleans…

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Saenger Theatre…

Jan 17 - 22, 2017
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Singer/Songerwriter…

Jan 17, 2017 - Jan 06, 2026
In The Voodoo Garden, All Ages. House of Blues New Orleans hosts a new weekly… more

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Jan 18, 2017 - Jan 07, 2026
In The Voodoo Garden, All Ages (content may not be appropriate for all ages).… more

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Jan 18 - 18, 2017
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The Historic Carver…

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The Maison Presents -…

Jan 18 - Jul 26, 2017
The New Orleans Jazz Vipers play a free dinner show at The Maison every… more

Heart of the House

Jan 19, 2017 - Jan 08, 2026
In The Voodoo Garden, All Ages. Heart of the House puts the spotlight on House… more

Lilith in Loa…

Jan 19, 2017
From Laurel Canyon to the West Village, Nashville to New Orleans, the LOA Bar… more

31st Annual Martin…

Jan 16 - 16, 2017
Join us for the 31st Annual Martin Luther King Memorial March. 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