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"Organ & Labyrinth"-…

Jun 27 - 27, 2017
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“Giants of Jazz: Art…

Jun 27 - Dec 17, 2017
This spring, art and music converge as The Historic New Orleans Collection… more

Beyond the Canvas:…

Jun 27 - Jul 9, 2017
Spanning several generations, five Puerto Rico-based artists Zilia… more

Cafe B Tiki Summer…

Jun 27 - 27, 2017
Join us at Cafe B  for a 5 courseTiki summer dinner with cocktails! more

David Hansen's Garden…

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

David Hansen's Garden…

Jun 27 - Dec 29, 2017
Since 2006, Hansen's Garden District Jazz Trio has performed every night at… more

New Orleans Museum of…

Jun 27 - Oct 8, 2017
Jim Steg (American, 1922 -2001) was the most influential printmaker to be based… more

New Orleans Museum of…

Jun 27 - Oct 1, 2017
In celebration of beloved chef, civil rights activist, and art collector Leah… more

New Orleans Museum of…

Jun 27 - Sep 3, 2017
Pride of Place: The Making of Contemporary Art in New Orleans showcases… more

New Orleans Museum of…

Jun 27 - Oct 8, 2017
Paintings from throughout Scully's career are presented with a selection of… more

Newcomb Art Museum -…

Jun 27 - Jul 9, 2017
Spanning several generations, five Puerto Rico-based artists Zilia… more

Rivertown Theaters…

Jun 27 - 30, 2017
Join us for a delightful children's production this summer with the popular… more

Singer/Songerwriter…

Jun 27, 2017 - Jan 06, 2026
In The Voodoo Garden, All Ages. House of Blues New Orleans hosts a new weekly… more

Storyville: Madams…

Jun 27 - Dec 9, 2017
Storyville: Madams and Music revives the sights and sounds of New Orleans's… more

The Historic New…

Jun 27 - Oct 21, 2017
The Historic New Orleans Collection's Laura Simon Nelson Galleries for… more

Trinity Kicks Off…

Jun 27 - Sep 3, 2017
To help beath the New Orleans' heat, Trinity is introducing new daily Happy… more

Chicken on the Bone…

Jun 28 - Dec 6, 2017
Want to enjoy some nightlife? No trip to New Orleans is complete if you have… more

Comedy Gold hosted by…

Jun 28, 2017 - Jan 07, 2026
In The Voodoo Garden, All Ages (content may not be appropriate for all ages).… more

Gordon Biersch…

Jun 28, 2017 - Feb 27, 2019
Come enjoy the  monthly Brewer's dinner where the Chef and Head Brewmaster… more

Royal Sonesta Hotel…

Jun 28 - 28, 2017
Join us every Wednesday  at the Royal Sonesta for the… more

"Organ & Labyrinth"-…

Jun 27 - 27, 2017
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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