Pasta al Pomodoro

Once you've learned how to make a perfect pasta sauce, your life ambitions have been met.  Seriously, once you learn how to make this sauce, your cooking days are made easier.  You can put this sauce on anything.  The key to making this pasta dish perfect though is the pasta water and the butter.  Don't skip either step.  You'll ruin the dish.

Photo by Romulo Yanes

INGREDIENTS

• 1/4 cup extra-virgin olive oil
• 1 medium onion, minced
• 4 garlic cloves, minced
• 1 pinch crushed red pepper flakes
• 1 28 oz. can peeled tomatoes, puréed in a food processor
• Kosher salt
• 3 large fresh basil sprigs
• 12 oz. bucatini or spaghetti
• 2 Tbsp. cubed unsalted butter
• 1/4 cup finely grated Parmesan or Pecorino

• Heat extra-virgin olive oil in a 12" skillet over medium-low heat. Add minced onion and cook, stirring, until soft, about 12 minutes. Add garlic and cook, stirring, for 2-4 minutes. Add crushed red pepper flakes; cook for 1 minute more. Increase heat to medium, add puréed tomatoes and season lightly with kosher salt; cook, stirring occasionally, until sauce thickens slightly and the flavors meld, about 20 minutes. Remove pan from heat, stir in basil sprigs, and set aside.
• Meanwhile, bring water to a boil in a 5-qt. pot. Season with salt; add spaghetti or bucatini and cook, stirring occasionally, until about 2 minutes before tender. Drain pasta, reserving 1/2 cup pasta cooking water.
• Discard basil and heat skillet over high heat. Stir in reserved pasta water to loosen sauce; bring to a boil. Add pasta and cook, stirring, until sauce coats pasta and pasta is al dente, about 2 minutes. Remove pan from heat; add butter and cheese; toss until cheese melts. Transfer to warm bowls; serve with more cheese, if desired.
  
  

NUTRITIONAL INFORMATION

One serving contains:

• Calories (kcal) 560.4
• %Calories from Fat 34.5
• Fat (g) 21.5
• Saturated Fat (g) 5.8
• Cholesterol (mg) 15.0
• Carbohydrates (g) 76.2
• Dietary Fiber (g) 6.2
• Total Sugars (g) 8.3
• Net Carbs (g) 70.0
• Protein (g) 14.1
• Sodium (mg) 426.8

Bucatini All' Amatriciana

I love the Italian pasta bucatini.  It is thicker than a spaghetti or angel hair and adds additional "bite" to the dish.  That is IF you cook it al dente. Don't make it limp. This is a very simple dish.  Simply add a great salad, your favorite bread and, of course, your favorite red wine.  Serves 4

INGREDIENTS

• 2 Tbsp. extra-virgin olive oil
• 4 oz. thinly sliced guanciale, pancetta, or chopped unsmoked bacon
• 1/2 tsp. crushed red pepper flakes
• 1/2 tsp. freshly ground black pepper
• 3/4 cup minced onion
• 2 cloves garlic, minced
• 1 28-oz. can peeled tomatoes with juices, crushed by hand t
• Kosher salt
• 12 oz. dried bucatini or spaghetti
• 1/4 cup finely grated Pecorino (about 1 oz.)

• Heat oil in a large heavy skillet over medium heat. Add guanciale and sauté until crisp and golden, about 4 minutes. Add pepper flakes and black pepper; stir for 10 seconds. Add onion and garlic; cook, stirring often, until soft, about 8 minutes. Add tomatoes, reduce heat to low, and cook, stirring occasionally, until sauce thickens, 15-20 minutes.
• Meanwhile, bring a large pot of water to a boil. Season with salt; add the pasta and cook, stirring occasionally, until 2 minutes before al dente. Drain, reserving 1 cup of pasta cooking water.
• Add drained pasta to sauce in skillet and toss vigorously with tongs to coat. Add 1/2 cup of the reserved pasta water and cook until sauce coats pasta and pasta is al dente, about 2 minutes. (Add a little pasta water if sauce is too dry.) Stir in cheese and transfer pasta to warmed bowls.
  
  
  

NUTRITIONAL INFORMATION

One serving contains:

• Calories (Kcal) 524.6
• %Calories From Fat 25.2
• Fat (G) 14.7
• Saturated Fat (G) 4.0
• Cholesterol (Mg) 14.7
• Carbohydrates (G) 75.9
• Dietary Fiber (G) 6.0
• Total Sugars (G) 7.4
• Net Carbs (G) 69.9
• Protein (G) 19.4
• Sodium (Mg) 757.8