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<blockquote data-quote="moreluck" data-source="post: 458221" data-attributes="member: 1246">Penne Amatriciana<ul>
<li data-xf-list-type="ul">14 ounces penne pasta</li>
<li data-xf-list-type="ul">olive oil</li>
<li data-xf-list-type="ul">1 1/3 lbs smoked pancetta, sliced into matchstick sized pieces</li>
<li data-xf-list-type="ul">4 red onions, chopped</li>
<li data-xf-list-type="ul">1/2 teaspoon dried chili, flakes</li>
<li data-xf-list-type="ul">1/2 cup red wine</li>
<li data-xf-list-type="ul">1 (14 ounce) can chopped tomatoes</li>
<li data-xf-list-type="ul">1 sprig rosemary, leaves chopped</li>
<li data-xf-list-type="ul">12 tablespoons parmesan cheese, grated</li>
</ul>
<ol>
<li data-xf-list-type="ol">Heat a splash of olive oil in a pan and fry the pancetta for 4-5 minutes until crisp. Add the onions and lightly fry until soft, about 15 minutes. Stir in the chili and cook for 1-2 more minutes.</li>
<li data-xf-list-type="ol">Pour in the wine and turn up the heat to high, cooking until the alcohol has evaporated. Stir, then add the chopped tomatoes and rosemary.</li>
<li data-xf-list-type="ol">Reduce the heat to low and allow the sauce to simmer for 2 hours 30 minutes, until thick and fairly dry.</li>
<li data-xf-list-type="ol">Cook the penne in boiling salted water until al dente, about 10 minutes. Drain and set aside.</li>
<li data-xf-list-type="ol">Stir in 8 tbs of the parmesan into the sauce and cook for 1 more minute, then mix with the pasta and season with black pepper. Serve on plates and scatter over the rest of parmesan.</li>
</ol></blockquote>

[QUOTE="moreluck, post: 458221, member: 1246"] [B]Penne Amatriciana[/B] [LIST] [*]14 ounces penne pasta [*]olive oil [*]1 1/3 lbs smoked pancetta, sliced into matchstick sized pieces [*]4 red onions, chopped [*]1/2 teaspoon dried chili, flakes [*]1/2 cup red wine [*]1 (14 ounce) can chopped tomatoes [*]1 sprig rosemary, leaves chopped [*]12 tablespoons parmesan cheese, grated [/LIST][LIST=1] [*]Heat a splash of olive oil in a pan and fry the pancetta for 4-5 minutes until crisp. Add the onions and lightly fry until soft, about 15 minutes. Stir in the chili and cook for 1-2 more minutes. [*]Pour in the wine and turn up the heat to high, cooking until the alcohol has evaporated. Stir, then add the chopped tomatoes and rosemary. [*]Reduce the heat to low and allow the sauce to simmer for 2 hours 30 minutes, until thick and fairly dry. [*]Cook the penne in boiling salted water until al dente, about 10 minutes. Drain and set aside. [*]Stir in 8 tbs of the parmesan into the sauce and cook for 1 more minute, then mix with the pasta and season with black pepper. Serve on plates and scatter over the rest of parmesan. [/LIST] [/QUOTE]

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