So this dish was called "American-Italian Pasta all' Amatriciana", or as Rachael and her mom called it, "Pasta America". It was really super simple and actually a pretty fast cooking dish. Had I not forgotten to put bread in the oven, it might have actually been on the table in 30 minutes!!...
First thing to do was to cut up 6 slices of thick peppered bacon. Rachael used peppered in this because the Italian dish calls for pancetta that is rolled in pepper, but if you have just regular bacon, by all means use that! I went ahead and bought peppered. But, I digress. So anyway, you crisp up the bacon. To that, add one purple onion chopped and 4 cloves of garlic. You can prepare the garlic one of two ways. Either finely chop it or do what I do and grate it! It takes away the risk of biting down onto a chunk of garlic, which I don't enjoy, so the grating method works great for me! Anyway, let that cook 5 - 6 minutes till the onions are soft and translucent.
Add the chicken stock and tomatoes and simmer for 15 minutes and ur good to go!! It's really a quick meal that has a lot great tastes!!
Monday night was a great night for this blog cause it was one of those nights that really proved the reason I cook and why I am doing this blog. Monday night, I had a car accident on the way home from work. I wasn't injured at all, but my car is more than likely totaled. At this point, I still don't know if it is for sure going to be ruled the other guys fault, nor do I know 100% that he has insurance. So needless to say, I was a lil bit stressed...
But, there really is something about grocery shopping and cooking a meal that just calms me and puts me in the best mood. As Rachael puts it, "Cooking is good for your soul" and it truly is. Instead of having a terrible night filled with me being extremely cranky and irritated, I had a great night, doing something I love to do! Plus, having 4 people tell you that your meal was wonderful always helps. Especially since one of those people might be the pickiest eater I've ever seen, and he had seconds!! But anyway, monday was a good testament to why I love cooking, why I enjoy writing this blog, and why I enjoy cooking Rachael Ray recipes. Food is something that is an escape for her and something she just genuinely loves to do. I'm glad that God blessed her with not only her cooking skills, but her personality to make it relatable to her audience. I'm also happy that God has blessed me with the ability to cook and actually be good in the kitchen and through it, gives me an outlet to be creative and share something that genuinely makes me happy. Hopefully you guys enjoy it too! If you like the pics, the recipe is at the bottom of the pictures! Until next time....
"American-Italian all'Amatriciana"
1 Lb. whole-wheat cassarecci, rigatoni or penne pasta
1 Tbs. EVOO
6 slices thick cut peppered bacon, chopped
1 Large purple onion, chopped
4 Cloves garlic, finely chopped or grated
1 C. chicken stock
1 (28oz.) can crushed fire roasted tomatoes (Can use diced fire roasted tomatoes)
A handful flat-leaf parsley, chopped
Shredded sharp white Cheddar, to pass at table
Salt and freshly ground black pepper
Heat water to boil for pasta, season with salt and cook pasta to al denté.
Heat a deep skillet over medium-high heat with EVOO, a turn of the pan. Add bacon and crisp 4 - 5 miniutes then add onions and garlic, cook to soften, 5 - 6 minutes. Stir in stock then tomatoes and season with pepper to taste. Simmer sauce 15 minutes. Toss pasta with sauce and parsley. serve with grated sharp white Cheddar.
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