ROTOLINI AL'AMATRICIANA

Here's a Zerega favorite - a rich, wine-infused Al' Amatriciana sauce. Begin by
sauting smoked bacon and onion until the bacon is crisp and onions are
golden brown. Deglaze the pan with wine, add tomatoes and basil, then simmer
to fill your kitchen with the most tempting aroma. Try this sauce over Rotolini or
Rotini for a satisfying midweek dinner.


3 tbsp. olive oil
10 bacon slices, finely chopped
1 large onion, chopped
1/3 cup dry white wine
1 28 oz. can peeled plum tomatoes, chopped, juices reserved
2 tsp. dried basil, crumbled
- cayenne pepper
1/2 lb. Zerega's Rotolini
- freshly grated Parmesan


Serves 4

Heat oil in large skillet over medium-high heat. Add bacon and onion and
cook until bacon is almost crisp and onion is golden brown, about 8
minutes. Add wine, stir and continue cooking 2 minutes. Add chopped
tomatoes and their juices and dried basil and bring to boil. Reduce heat and
simmer sauce uncovered until thickened, stirring occasionally, about 30
minutes. Season sauce with cayenne pepper (and salt and pepper, if
desired). Place cooked and drained pasta in bowl, add sauce and toss.
Serve with Parmesan cheese.

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