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31st Annual Riverwalk…

Feb 27 - 27, 2017
Join us for 31st Annual Lundi Gras celebration at the  Riverwalk… more

CANO & PhotoNOLA…

Feb 27 - 28, 2017
CANO is proud to announce our first photography exhibition in conjunction with… more

David Hansen's Garden…

Feb 27, 2017
Since 2006, Hansen's Garden District Jazz Trio has performed every night at… more

International House…

Feb 27 - 27, 2017
To many, Mardi Gras means purple, green and gold blinking beads and kegs of… more

Lundi Gras with New…

Feb 27 - 27, 2017
Join us for live music on Lundi Gras featuring the New Orleans Suspects! more

Mardi Gras Bourbon…

Feb 27 - 28, 2017
LIMITED VIP Mardi Gras Bourbon Street Balcony Tickets! Being "above the… more

Monday Blues

Feb 27, 2017 - Jan 05, 2026
In The Voodoo Garden, All Ages. Get your live local blues fix with Sean Riley. more

New Orleans Museum of…

Feb 27 - May 21, 2017
NOMA is organizing A Life of Seduction: Venice in the 1700s in cooperation… more

Second FRIDAY…

Feb 27 - Mar 4, 2017
'New Work by Max Seckel & Bruce Drinnon'. exhibition dates: February 10 -… more

The Irish House…

Feb 27, 2017
This is the Biggest Irish Music Session in the south. On a Night you will see… more

The Maison Presents -…

Feb 27 - Jul 31, 2017
The Royal Roses grew out of the rich resurgence that traditional jazz is seeing… more

The Somerton Suitcase…

Feb 27, 2017
The Somerton Suitcase is live every Monday night at VASO on Frenchmen St. Catch… more

Clarence John…

Feb 28 - Mar 25, 2017
A Louisiana native, Clarence John Laughlin (1905 - 1985) ranks among the most… more

Exhibition to feature…

Feb 28 - Mar 25, 2017
 The Historic New Orleans Collection will open its next exhibition,… more

Singer/Songerwriter…

Feb 28, 2017 - Jan 06, 2026
In The Voodoo Garden, All Ages. House of Blues New Orleans hosts a new weekly… more

Comedy Gold hosted by…

Mar 01, 2017 - Jan 07, 2026
In The Voodoo Garden, All Ages (content may not be appropriate for all ages).… more

Drive Through Ashes

Mar 1 - 1, 2017
Finish out Carnival season the old New Orleans way by participating in Ash… more

Flogging Molly

Mar 1 - 1, 2017
Flogging Molly has never conformed to industry tastes; they've always been the… more

The Maison Presents -…

Mar 1 - Jul 26, 2017
The New Orleans Jazz Vipers play a free dinner show at The Maison every… more

Heart of the House

Mar 02, 2017 - Jan 08, 2026
In The Voodoo Garden, All Ages. Heart of the House puts the spotlight on House… more

31st Annual Riverwalk…

Feb 27 - 27, 2017
Join us for 31st Annual Lundi Gras celebration at the  Riverwalk… 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