If Pasta and Italy are synonymous to you, to me Italy is Synonymous to one of my best friends, a friend who bailed me out though my boss's bad temper days, a friend who wrote half of my project for me, because I was too busy eating the Penne Amatriciana she cooked for her dinner !! Well yes. My friend Anna, used to cook this dish at least thrice a week and I used to clean her plate 2 out of 3 times. She cooked extremely well and I picked up pretty fast. So this dish tonight is in remembrance of sweet Anna, who is thousands of miles away from me.
Preparation Time : 15 minutes
Cooking Time : 45 minutes
Difficulty : Easy
Serves : 4
- 400 grams pack of Penne, cooked according to the pack's direction.
- 150 grams of Bacon
- 1 sweet Onion, diced
- 1 teaspoon Garlic, minced
- 1 cup White Wine, Chardonnay preferably, or use any White Wine
- 2 cup Chicken Stock / broth (you can make fresh or even use stock cubes in warm water)
- 1 Large Fresh Tomato, diced
- 1/2 cup Grated Parmesan, or Romano Cheese
- Salt, to taste and last but not the least,
- Cornstarch Slurry! (mixture of cornstarch and water, until a half and half consistency)
2 ) I cook the bacon in the oven on a baking sheet for 2 reasons. (1)to preserve the fat and (2) to use the caramelised bacon fond for the sauce!
4) When it is done, take it out of the oven, put the bacon aside on a plate, and pour that tasty, tasty bacon grease into the pan you will be cooking the sauce in.
7) Start sweating your onions and garlic on the stove , till they start to caramelise.
10) Once it is done, go ahead and add about 1/4 cup of slurry, whisk rapidly, and instant thickens. I always want it to be thick enough to coat the pasta, so I make sure it at least coats the back of the spoon. And then let it simmer for about 2 more minutes.
11) Now add the pasta, and stir it in, making sure you heat it up properly.