Looking through the jumble of items in my freezer, I spied a package of pancetta. I enjoy stashing things like pancetta and proscuitto away for future use, because they elevate simple recipes into something special.
This dish is one I use quite a bit, cobbled from other recipes I've seen in the past. In fact, I can't remember the first time I made this, so the original source is lost to me. Gemelli is not the pasta normally associated with this recipe, but I love it, and one of the perks of cooking food is the power to decide how it will be prepared. And that's just fine with me. This time I added some of Lydia's Rhode Island Pepper Sauce and Mor-Sels Finishing Salt. Frankly, the salt is like crack, instantly addictive.
The parsley in this dish would look prettier, but just as I combined it with the pasta, my bird, Roley, let himself out of his cage and began flying through the house. Upsie then gave chase, with me chasing her. By the time I got Roley back in his cage, the parsley had lost it's bright green color. But, the pasta was delicious, nonetheless. This dish celebrates Presto Pasta Night, which was created by the lovely Ruth at Once Upon A Feast. Stop by her site tomorrow to see a roundup of pasta from around the world. It's always a treat.
Gemelli All'amatriciana
6-8 ounces pancetta, thinly sliced
3-4 cloves garlic, sliced
1 medium onion, halved and sliced
1 teaspoon red pepper flakes
1 tablespoon Rhode Island pepper sauce (optional)
1 28 ounce can of small diced tomatoes, drained, or 2 cups tomato sauce
1 Lb. gemelli
1 small bunch parsley leaves
Parmesan, to grate on finished dish
salt and pepper
Bring a large pot of well salted water to boil. Put the pancetta in a large skillet or saute pan and cook over medium-high heat until fat has rendered. Add the onion, garlic and pepper flakes and saute on medium high heat for about 5 minutes. Add salt and pepper and the tomatoes, reduce heat and simmer for about 10 minutes, stirring occasionally.
Cook the gemelli in the water until al dente, then drain and add to the sauce. Add the parsley leaves and toss well. Serve the pasta, along with Parmesan to grate on top. Sprinkle with a nice finishing salt, like Mor-Sels, if you like.
Gosh a pasta dish and a chase scene! Movies can't beat that!
Posted by: MyKitchenInHalfCups | December 07, 2007 at 03:42 AM
Oh, Sher!!
I don't eat pork but love bacon and pancetta. This pasta dish is for me, right?? ;)
Posted by: Patricia Scarpin | December 07, 2007 at 04:43 AM
Sher, you have discovered the secret of our Rhode Island salt and pepper sauce -- they are addictive! And I knew you'd find a way to use them in one of your wonderful pasta dishes.
Posted by: Lydia | December 07, 2007 at 05:40 AM
reat pasta - I love anything with Prosciutto or pancetta, too. You really needed a dog to chase the cat that chased the bird...I could loan you one?!?
Posted by: Katie | December 07, 2007 at 06:21 AM
Pasta is good in all variations ! Mr. Gattino is Italian and meanwhile after 38 years of marriage I know it too, lol ! I only don't understand what kind of prosciutto you mean because it means just ham in Italian.
I popped in for the WCB if you would kindly add me to the players ...
Posted by: Gattina | December 07, 2007 at 07:30 AM
This is definitely my kind of dish! But then again, pretty much everything you make is my kind of dish. Your food always looks so good! ; )
Posted by: Farmgirl Susan | December 07, 2007 at 09:34 AM
Another stunning pasta dish, Sher! I looked and looked for pancetta up here the other day to no avail. Do you get yours at Nugget?
Posted by: Christine | December 07, 2007 at 05:35 PM
I actually gasped when the first picture loaded. Pigs are the best.
Posted by: Vicki | December 07, 2007 at 05:52 PM
I did not realize that pancetta and prosciutto froze well. Not that I really mind trying to finish off either of them. :) Amatriciana is one of my favorite pastas. It is quick and really tasty. Yours looks really nice.
Posted by: Kevin | December 08, 2007 at 01:30 PM
Gahh, I wanna come to YOUR house for dinner! That looks delicious. And that pancetta is making me drool...
Posted by: Jennifer | December 08, 2007 at 03:14 PM
Drooool... This looks fantastic!
Posted by: Dana | December 13, 2007 at 06:18 AM
Love the Spicy Sesame Pasta recipe,, The Fettuccine with Braised Mushrooms and Baby Broccoli snudos delish! I am going to have to make that one tomorrow night.Tangy Pasta with Shrimp and Spinach snudos really good, but with medium shrimp, I like them to be bite sized, I find the jumbo/large are never as tender. Without shrimp snudos like it will be good.Pasta with Roasted Chicken snudos really good, I am printing that off to make this weekend.
Posted by: Jonathan | July 03, 2012 at 04:24 PM