Fresh oregano

 

 

 

 

Italian Organic Oregano is grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your Italian recipes.
Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Amatriciana Sauce
Amatriciana Sauce
(Salsa Amatriciana)
 
 
Amatriciana has intense flavors of salty pancetta bacon, peperoncino (red cayenne pepper) and red onions brought together with tomato and lots of virgin olive oil.
 
 
Ingredients:

5-6, 1/4 inch thick slices of pancetta (or normal bacon)
1/2 of a large red onion
One 14 ounce can of whole or diced tomatoes
Peperoncino or red cayenne pepper
1/2 cup of extra virgin olive oil
Salt for seasoning
 
Directions:
 
Start by chopping up half a red onion into thin slices and adding them to a large frying pan.

Next add in half a cup of extra virgin olive oil to the pan and let simmer on a low heat.

While that's simmering cut up the pancetta bacon into small cube like pieces. Often pancetta is sold in round slices at the deli counter, if you can't find it try using un-smoked normal bacon.

Check the onions to see if they're transparent, if they are it's time to add in the pancetta bacon and stir everything together.

Shake in some peperoncino, red cayenne pepper, add more if you like it really spicy.

Raise the heat a little and add in some more extra virgin olive oil, it's important that the pancetta doesn't look dry and that you have a little olive oil in the bottom of the pan.

Stir everything together for 15 minutes or until the bacon is crisp, lower the heat if it’s cooking-sizzling too much.

Once the bacon is crisp and deep brown in color take a straining spoon and remove it from the pan setting it aside. Make sure to leave the olive oil in the pan, you probably won't see much of the onion left.

Now slice up the whole canned tomatoes into smaller pieces and add them to the frying pan, also add the tomato juice that was in the can and let simmer on low to medium heat.

Stir everything around and add a pinch or two of salt for seasoning.

After about 10 minutes of simmering when some of the liquid has reduced or evaporated turn off the heat and add the pancetta bacon back in. Make sure to stir it in well.

To serve put a couple table spoons of amatriciana sauce on top of your favorite pasta, then some grated Pecorino Romano cheese. Servings for 4.
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