This dish is loved by Italians, it comes from Rome, it is quick to prepare and very tasty. The original recipe is not to chop the hot pepper, but to fry it whole with the addition of Italian goat's cheese, pork cheek bacon and tomato sauce. I have used 1/2 green hot pepper, (length about 4 cm) and chopped in this recipe, for hot sauce lovers and I can tell you that it is very tasty!! You will definitely love it! Follow the recipe.
Ingredients: total time: 30 min, very easy. 3 servings
250 g of bacon (pork cheek belly)
360 g of any pasta/ rigatoni or other
400 g of peeled tomatoes/ or ready-made tomato paste
1/2 onion/ finely chopped
100 g of pecorino Romano /goat hard cheese or Parmesan cheese
1 Tbsp Extra virgin olive oil
1/2 fresh green or red chili/ chopped (length chopped 4 cm)
salt and pepper to taste
Preparation:
Cut the bacon into strips or cubes, fry it in a pan with very little extra virgin olive oil.
When translucent, remove from heat with the help of a slotted spoon, so that the fat remains in the pan and place in a small bowl.
Transfer the chopped onion in the same pan with the finely chopped hot pepper.
Fry until the onion becomes glassy and soft.
Mash the tomato peel with a fork and add them to the onion, and cook on low heat for 10–15 minutes.
After that, add bacon, oregano, a little salt, pepper to taste, cook for another 10 minutes on medium heat, stirring occasionally.
Cook the shape of pasta you have chosen in plenty of boiling salted water and drain when it is alla dente.
Pour the sauce over the pasta and before serving, sprinkle with grated Pecorino Romano cheese or Parmesan if you don't have it, and mix the ingredients well. Serve while hot.
Buon appetito!
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