Yes, it is the Christmas season, and it's a night to try another one of Giada's "Everyday Sauces!" Tonight, I made Salsa All'amatriciana. I wish I knew how to pronounce that, but I won't be taking Italian next semester, therefore we may never know (actually I probably will find out eventually). This is a tomato-based sauce that was different than what I'm used to. It was a little like marinara, but also chunky like a meat sauce. Allow me to explain:
First, I sprayed a pan with some EVOO spray and heated it over medium heat. I then added some diced pancetta. This was my first time working with and eating pancetta. I've always been told that it's the Italian version of bacon, but you know me, I didn't believe anyone. I saw Rachael Ray and Giada herself use it on Food Network and was told I would like it, but I would respond with "no. It's ham. I hate ham." True, I do despise ham. It's right up there with tuna, it sets off my gag reflex. But, as with most other foods that I have strong aversions to, everyone was right about pancetta. It is Italian bacon. Whenever my idols cooked with it on TV, they talked about how they wish you could smell it as it cooked. I now understand why. The stuff is fantastic.
I cooked the pancetta for about eight minutes (in this time, it began to start foaming as if it were rabid pancetta). I then added some finely chopped onion and cooked that until it was tender. That took about five minutes. After that, I threw in some minced garlic and crushed red pepper. Giada says to cook this until it becomes fragrant or for about 30 seconds. I actually counted it out because it was difficult to smell it over the pancetta. But I wasn't one to complain. Our kitchen smelled great!
Next I added some tomato puree as well as some salt and pepper. You then lower the heat and let the sauce thicken for about 15 minutes. During this time, I boiled some water, made some perfectly al dente spaghetti, and caught up with the Kardashians (this is not something I'm proud of, but I'm just being honest).
After draining the pasta, I stirred some Parmesan cheese into the sauce. I then put it on top of the pasta and dug in! Like I said before, it was like a marinara sauce in how tomato-y it was and with the combination of onions and garlic. But the pancetta gave it a few chunks like a meat sauce. It was a nice balance between the two. Definitely something I would make again (I made two servings of the sauce so I could eat the leftovers tomorrow night. I'm sure they will be even better tomorrow!).
I'm sure by now you're wondering what's with the picture of the Rockefeller Center Christmas tree at the top of the post. For starters, it's there because I don't know how to post pictures in the middle of my posts where they are most relevant. Second, it's there because I saw it in person this weekend in NYC!! I had an amazing time in the city with my best friend Katie and, as always, was sure to eat some exceptional food. I had some Honky Tonk pancakes at the Brownstone Diner (these were pancakes with peanut butter chips in them and were topped with slices of bananas), had my first slice of actual NYC pizza (and what are the odds that Ray's Pizza had my favorite: mushrooms and black olives), and had some Cuban food as well. On top of all that, I got a lot of Christmas shopping done and was able to experience the city without the hassle of being on a school trip :)
Anyhow, I will be cooking again on Thursday night and my dish will be part of a larger meal to be shared with my roommates. One of them just graduated this past weekend and will be leaving us after this semester (that's a scary thought considering I only have two semesters left after this one). Check back then for more food fun!
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