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A Louisiana Parlor:…

Oct 4 - 11, 2015
This exhibition is in celebration of the acquisition of a superb Rococo Revival… more

Ashe Cultural Arts…

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

City Park Pumpkin…

Oct 4 - 25, 2015
Get ready for some nonstop fall fun at New Orleans' City Park! Located at City… more

Collective Media…

Oct 4 - 25, 2015
Join Longue Vue for the first opening of its three-part "Collective… more

Fats Domino & Dave…

Oct 4 - Dec 27, 2015
Join us at the Carver Theater for a Music Tribute honoring Legendary Musicians… more

Gretna Heritage…

Oct 4 - 4, 2015
Join us in celebrating the Gretna Heritage Festival, encompassing 25 city… more

Hell Yes Fest

Oct 4 - 11, 2015
HUKA Entertainment and The New Movement are proud to announce the 4th Annual… more

Longue Vue House and…

Oct 4 - 11, 2015
For the 10th Anniversary of the storm, Longue Vue will commemorate the revival… more

New Orleans Saints…

Oct 4 - 4, 2015
The New Orleans Saints & the Dallas Cowboys kick-off at 7:30 pm. more

New Orleans Swing…

Oct 4 - 5, 2015
Dancers and vintage enthusiasts from all over the world are preparing to visit… more

Newcomb Art Museum of…

Oct 04, 2015 - Jan 03, 2016
Join us for the  Exhibition: "A Shared Space: KAWS, Karl Wirsum,… more

SoFAB presents Cirque…

Oct 4 - 4, 2015
The Southern Food and Beverage Museum is happy to announce that the Cirque de… more

Southern Rep presents…

Oct 4 - 10, 2015
Does art imitate life or vice versa? In this effervescent romantic comedy by… more

The Foundation…

Oct 4 - 30, 2015
Join us at the Foundation Gallery for  House: Group Exhibition with Andrew… more

The Photography of…

Oct 04, 2015 - Mar 01, 2016
The Photography of Modernist Cuisine: The Exhibition, a collection of over 50… more

The Sweat Social…

Oct 4 - Dec 20, 2015
Designed for wellness travelers visiting New Orleans, the Sweat Social offers… more

Treme Festival

Oct 4 - 4, 2015
On the first weekend of October, the famous Tremé neighborhood will host… more

Trinity Artist Series…

Oct 4 - 4, 2015
"Uncle Wayne" Daigrepont, presents his special brand of entertaining… more

7th Annual Pumpkin…

Oct 5 - 31, 2015
The Lutcher/Gramercy Lions Club presents its 7th Annual Pumpkin Patch at the… more

Preservation Hall…

Oct 5 - 5, 2015
Live New Orleans Jazz Nightly! more

A Louisiana Parlor:…

Oct 4 - 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.


• 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


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