I have no idea what “Amatraciana” actually means in real life, but in my house it means “the pasta dish that the Southern husband loves above all others”. Maybe because it is just a little bit tangy/spicy because it slow cooks with a lot of chopped onion and smashed garlic. Maybe because it includes a LOT of chopped Canadian bacon. Maybe because you simmer the whole thing in a deliriously amazing mixture of red wine and plum tomatoes with just a dash of sugar to take the edge off all the tangy stuff.
Well, whatever it is, I try and make it for him every once in a while just to show my undying love and devotion, and I always use the recipe from the Silver Palate Good Times Cookbook, because if you are going to make someone’s favorite pasta dish you should go right to the heart of cookbook heaven.
This is not to say others in the house don’t appreciate my efforts to make suppertime a significant experience as well, just for the record.
Meanwhile, back at the Pasta Amatriciana, this recipe is simple but perfect, and here’s my best advice for this one: San Marzano canned plum tomatoes, and Jones Canadian Bacon. Trust me. That and a handful of really, really food fresh grated Parmesan cheese, and all is right with the world. The Silver Palate says “this is a splendid meal for the heartiest of appetites,” and I really couldn’t have said it better myself. Make it for suppertime for someone you love very soon. Ingredients Directions
Pasta Amatriciana, adapted from THE SILVER PALATE GOOD TIMES COOKBOOK