Penne alla' Amatriciana aka Bacon Pasta

This recipe is an old favorite of mine. I think it's one of the first things I learned to cook. Who doesn't love something with pancetta or bacon as one of the flavors?



Penne alla' Amatriciana
Serves 4 for dinner

Ingredients
1/4-1lb of chopped/cut bacon or pancetta
2 tbsp olive oil
1 large onion, diced
6 cloves of garlic, finely chopped
2 cans of petite diced tomatoes
1 small can of tomato sauce
1/2 cup of white wine
1 pound of penne pasta
1 tsp of red pepper flakes
1 tsp of freshly ground black pepper
Salt to taste
Parmesan cheese

Quick tip: It's really easy to cut bacon with scissors.



Brown the bacon in a large deep bottomed pan. When the bacon is done, remove it from the pan and set aside. Throw away the bacon fat left in the pan by pouring it out. Do not wash the pan; the bits of bacon left in the bottom of the pan have a lot of flavor.





Next, add the olive oil to the pan and sweat the onion and garlic with the red pepper flakes, and black pepper until the onions are soft.





Add the white wine to the pan, and reduce the mixture until there is almost no liquid left.



Finally, add the bacon, the tomato sauce, and the two cans of diced tomatoes. Bring to a boil.



Turn down and simmer the sauce for approximately 30 minutes to 1 hour, stirring occasionally.



Cook the pasta until al dente. Add to the sauce, and stir for about one minute, until the sauce binds to the pasta.

Serve piping hot, with Parmesan cheese to garnish.

Pasta Bolognese

Ingredients: 300 grams minced beef, 1 onion, 1 carrot, 1 leek, 3 stalks celery, 250 grams mushrooms, 100 ml red wine, 1 tin tomato puree, 1 tomato, 200 ml stock, pasta, salt, grated cheese,

Bake in hot oil to 300 grams minced beef until brown. Add 1 chopped onion and 1 grated carrot and stir briefly. Add 1 chopped leek, 3 sliced stalks celery and 250 grams sliced mushrooms. Stir fry until the mushrooms have softened. Pour 100 ml red wine and let the alcohol evaporate. Add 1 diced tomato, 200 ml stock and 1 tin tomato puree. Bring it briefly to the boil and let it simmer for about 2 hours on low heat. Cook the pasta in boiling water with salt. Sprinkle on your plate some grated cheese over pasta bolognese. Enjoy!

Pasta with Minced Beef and Green Beans

Ingredients: pasta, salt, 1 onion, 1 garlic clove, thyme, 150 grams minced beef, 200 grams frozen green beans, 100 grams of diced ham, 200 ml sieved tomatoes, 1 stock cube, grated cheese,

Boil the macaroni in boiling water with salt according to the indication on the packaging. Bake in hot oil 1 chopped onion with 1 finely chopped garlic clove and thyme to taste. If the onion is soft add 150 grams minced beef. Cook this loose brown. Add 200 grams frozen green beans and 100 grams diced ham and stir brief. Add about 200 ml sieved tomatoes and 1 crumbled stock cube again. Bring to the boil briefly and then let it simmer on lower heat for about 10 minutes. Serve with pasta and sprinkle grated cheese on it. Enjoy!

Pasta with Mushrooms

Ingredients: pasta, 150 grams mixed mushrooms, 100 grams mushrooms, garlic, salt, pepper, 1 red onion, 200 ml cream, 75 grams grated cheese,

Boil the pasta in boiling water with a little salt. Cook 1finely chopped red onion to soft. Add 150 grams mixed mushrooms and 100 grams sliced mushrooms. Season to taste with some garlic, pepper and salt. Add 200 ml cream and 75 grams of grated cheese. Bring it to the boil and then lower heat to simmer for about 10 minutes. Enjoy!

Pasta with Mushrooms and Cheese Sauce

Ingredients: pasta, 200 grams diced ham, 250 grams mushrooms, 2 spring onions, 2 tablespoons flour, 450 ml milk, 1 cube stock, 100 grams grated mature cheese, 1/2 tablespoon mustard, worchester sauce,

Number of persons: 2

Boil the pasta in boiling water with a littel salt. Bake in hot oil 200 grams diced ham. Add 250 grams sliced mushrooms and stir fry until the mushrooms are tender. Add 2 chopped spring onions and bake them for 1 minute. Stir 2 tablespoons flour in and fry briefly. Add gradually, while stirring, about 450 ml milk. Stir in 100 grams grated mature cheese, 1 cube stock, 1/2 tablespoon mustard and a dash of worchester sauce. Heat al well. Serve with pasta. Enjoy!

Pasta with Mushrooms

Ingredients: pasta, 2 shallots, 1 garlic clove, thyme, 250 grams pork scallops, 250 grams mushrooms, 150 grams shiitake, 50 ml white wine, salt, pepper, grated cheese,

Number of persons: 3

Boil the pasta in boiling water with a little salt. Bake in hot oil 2 finely chopped shallots, 1 finely chopped garlic clove and a little thyme until the shallots have softened. Add 250 grams pork scallops cut in stripes and fry the pork scallops brown. Add 250 grams sliced mushrooms and 150 grams chopped shiitake. Stir fry until the mushrooms are soft. Add 50 ml white wine and let the alcohol evaporate. Bring to taste with salt and pepper. Let it simmer for about 5 more minutes on low heat. Serve with grated cheese. Enjoy!

Pasta with Mushrooms and Bacon

Ingredients: pasta, salt, 100 grams diced bacon, thyme, 1 shallot, 250 grams mushrooms, 100 grams cherry tomatoes, grated cheese,

Number of persons: 2

Boil the pasta in boiling water with alittle salt. Bake in a hot frying pan 100 grams diced bacon crispy. Add 1 chopped shallot and thyme. Bake until the shallot has softened. Add 250 grams sliced mushrooms and stir fry until the mushrooms are tender. At last, add 100 grams cherry tomatoes cut in quarters and heat a few minutes. Serve the mushrooms with pasta and sprinkle some grated cheese over it. Enjoy!

Pasta with Mushrooms and Ham

Ingredients: penne, 1 onion, 125 grams diced ham, 150 grams mixed mushrooms, 1 tomato, 1 tin diced tomatoes, 100 ml cream, salt, pepper, grated cheese,

Number of persons: 2

Cook the penne al dente in water with a little salt. Bake in hot oil 1 chopped onion with 125 grams diced ham until the onion is golden brown. Add 150 grams mixed mushrooms and stir fry until the mushrooms are tender. Add 1 diced tomato, 1 tin diced tomatoes and 100 ml cream. Bring it to the boil, bring to taste with salt and pepper and let it all simmer gently on low heat. Serve with penne and sprinkle some grated cheese over it. Enjoy!

Pasta with peas and Smoked Chicken Breast

Ingredients: penne, salt, 1 onion, 1 garlic clove, thyme, 150 grams mushrooms, 1 smoked chicken breast, 200 grams peas, 250 ml stock,

Number of persons: 2

Cook the penne in boiling water with salt. Bake in hot oil 1 sliced onion with 1 finely chopped garlic clove and thyme to taste on medium heat until the onion is golden brown. Add 150 grams sliced mushrooms and 1 diced smoked chicken breast. Stir fry until the mushrooms have softened. Add 200 grams dopertwen and 250 ml stock . Let the stock come to the boil, lower the heat and let it simmer for about 10 minutes. Serve it with the penne. Enjoy!

Pasta with Mushrooms and Zucchini

Ingredients: pasta, 1 onion, 1 garlic clove, thyme, 1 zucchini, 1 grilled red pepper, 200 grams mushrooms, 1 tin diced tomatoes, worchester sauce, salt, pepper,

Number of persons: 3

Boil the pasta in boiling water with salt. Bake in hot oil 1 chopped onion with 1 finely chopped garlic clove and thyme. Add, when the onion is soft, 1 diced zucchini, 1 grilled red pepper and 200 grams sliced mushrooms. Stir fry about 5 minutes. Add 1 can diced tomatoes and worchester sauce to taste, season with salt and pepper. Bring shortly to boil and let it simmer for about 10 minutes. Serve with the pasta. Enjoy

Pasta with Carrot, Tomatoes and Bacon

Ingredients: pasta, salt, 200 grams diced bacon, 1 onion, 1 carrot, 1 tin diced tomatoes, salt, pepper, grated cheese,

Number of persons: 2

Boil the pasta in boiling water with a little salt. Bake in a hot wok 200 gram diced bacon until crisp. Add 1 chopped onion and 1 diced carrot and fry on medium heat about 10 minutes. Add 1 tin diced tomatoes and bring to taste with salt and pepper. Let it simmer another 10 minutes. Serve with pasta and grated cheese. Enjoy!

Pasta with Beans, Peas and Chorizo

Ingredients: pasta, 150 grams green beans, 150 grams peas, 100 grams chorizo, 1 tablespoon pesto,

Number of persons: 2

Boil the pasta al dente in boiling water with a little salt. Blanche 150 grams green beans and 150 grams peas a few minutes in boiling water with salt and drain. Bake in a hot pan 100 grams sliced chorizo until crisp. Add the beans and peas and stir fry 5 minutes. Add 1 tablespoon of pesto and warm well. Serve with pasta. Enjoy!

Pasta with Zucchini-Tomato Sauce

Ingredients: pasta, salt, 200 grams diced bacon, 1 onion, 1 garlic clove, 1 zucchini, 1 tin diced tomatoes, grated cheese,

Number of persons: 2

Boil the pasta al dente in boiling water with a little salt is crisp. Bake in a hot wok 200 gram diced bacon with 1 chopped onion and 1 finely chopped garlic clove until the bacon is crisp. Add 1 diced zucchini and stir fry a few minutes. Add 1 tin diced tomatoes, bring to taste with salt and let it simmer another 5 minutes. Serve with the pasta and sprinkle some grated cheese over it. Enjoy!

Pasta with Leeks, Mushrooms and Chorizo

Ingredients; pasta, salt, 100 grams chorizo, 1 onion, 2 leeks, 250 gram mushrooms, 1 tin diced tomatoes, 1 tablespoon capers, pepper,

Nuber of persons: 3

Cook the pasta aldente in boiling water with salt. Bake in a hot pan 100 grams sliced chorizo until crispy. Add 1 chopped onion and 2 chopped leeks. stir fry until the onion has softened. Add 250 grams sliced mushrooms and stir fry until softened. Then add 1 tin diced tomatoes and 1 tablespoon capers. Season it with salt and pepper. Lower the heat and let it simmer for 10 minutes. Serve with the pasta. Enjoy!

Pasta Dish with Corn and Marrowfat Peas

Ingredients: farfalle, salt, 1 onion, 1 garlic clove, thyme, 1 small tin corn, 1 small jar marrowfat peas, 1 tin diced tomatoes, 150 ml stock, mozzarella, grated cheese,

Number of persons: 3

Preheat the oven to 180 degrees. Boil the farfalle al dente in boiling water with salt. Bake in hot oil 1 chopped onion with 1 finely chopped garlic clove and thyme until the onion is soft. Add 1 small tin of corn, 1 small jar marrowfat peas, 1 tin diced tomatoes and 150 ml vegetable stock. Heat about 10 minutes on medium heat. Stir the farfalle through. Put all in an ovenproof dish and put pieces of mozzarella and grated cheese over it. Place the ovenproof dish about 15 minutes in the preheated oven. Enjoy!

Pasta with Mushrooms and Pecans

Ingredients: farfalle, salt, 1 red pepper, 250 grams mushrooms, 50 grams of shelled pecan nuts, 1 pear, 100 ml cream, pepper,

Number of persons: 2

Boil the farfalle in boiling water with some salt until done. Bake in a hot wok 1 chopped red pepper strips about 5 minutes. Add 250 grams sliced mushrooms and stir fry until the mushrooms have softened. Add 50 grams of shelled pecan nuts, 1 peeled and diced pear and 100 ml cream. Let it simmer on low heat for about 5 minutes. Bring to taste with salt and pepper. Serve with farfalle. Enjoy!

Pasta Dish

Ingredients: 250 grams diced bacon, 1 onion, 2 garlic cloves, 1 yellow pepper, 50 grams butter, 50 grams flour, 500 ml milk, pepper, 1 tin diced tomatoes, 200 grams grated cheese, macaroni,

Number of persons: 4

Preheat the oven to 180 degrees. Bake in a hot frying pan 250 gram diced bacon until crisp. Add 1 chopped onion, 2 chopped garlic cloves, 1 sliced yellow pepper. Stir until the onion has softened. Melt in a pan 50 grams butter. Add 50 grams flour and cook short. Add gradually 500 ml milk. Bring to the boil and then remove from the heat. Add 1 tin diced tomatoes and 150 grams grated cheese. Bring to taste with salt and pepper. Mix the sauce with the bacon, onion and peppers and about 300 grams macaroni. Do this in an ovenproof dish. Sprinkle the rest of the grated cheese over it. Place the ovenproof dish about 25 minutes in the preheated oven. Enjoy!

Oven Pasta with Peas and Bacon

Ingredients: macaroni, salt, 250 grams diced bacon, 1 onion, 200 grams peas, 1 tablespoon mustard, 200 grams soft cheese, basil, 75 grams grated mature cheese,

Number of persons: 3

Preheat the oven to 200 degrees. Boil the macaroni in boiling water with a little salt until al dente. Bake in a hot wok 250 gram diced bacon until crisp. Add 1 chopped onion and stir fry until the onion has softened. Add 200 grams of peas and stir briefly. Then add 200 grams soft cheese, basil to taste and 50 grams of grated mature cheese. Stir until the cheese has melted. Add the macaroni. Put everything in an ovenproof dish and sprinkle some grated cheese over it. Turn the ovenproof dish in the preheated oven. The oven pasta is ready when the cheese is melted. Bon appétit!

CHIPPENDALE TUNA PASTA

Serve this dish up like the sexy Chippendale you are!

Nothing screams out sex appeal for the ladies like a buff dude in a bowtie with a fake collar and cuffs. That’s the Chippendale way. Keeping it classy but lust inspiring at the same time. Make the married ladies scream. Give them something to fantasize about while their husbands bang them with brief, disinterested strokes. Win win. That’s what this stupidly simple dish is about. Tap into the unbridled lust that only bowtie-wearing dancers can inspire. I hope you have your dance revue choreographed. Remember…step forward, step back, spin around, clap and THRUST! Just don’t spill the kick ass contents on the plate while making those moves.

Total time: approximately 20 minutes
Projected cost: $4
Drinking Buddy: Red wine

Ingredients (Serves 2):
1. 6 ounces of dried bowtie pasta
2. 1 8-ounce can of tomato sauce
3. 1 can of tuna
4. ½ cup of milk
5. 1 tablespoon of olive oil
6. ½ an onion diced finely
7. 2 garlic cloves diced finely

Step 1
Boil the pasta al dente (follow instructions, approx 12 min) and drain. While the pasta boils move onto Step 2. When pasta is done, toss it into the sauce and mix.

Step 2
Heat up the olive oil on medium heat. Sauté the garlic and onions (approx 3 min), adding salt if you so desire. Drain the tuna cans and toss in the pan and cook (approx 2 min) into it. Pour in the tomato sauce cook until it all goes red (approx 2 min). Finally pour in the milk and reduce by simmering on low heat as the sauce pinkens.

SALMON GRILLS AND PASTA THRILLS

This fish dish offers thrills, grills, and hopefully no spills.

Some naysayers will claim that salmon is a boring fish to eat. So predictable, so typical, so uninspired. You have my permission to give them an atomic wedgie for believing they think outside of the box. These people haven’t left the box since slap bracelets were in. Salmon is only as boring as the chef cooking with it. Think of it salmon as a blank canvas for a painter or a mold of clay for a sculptor. You could just paint a still life or sculpt a symmetrical vase. But you could also create something groundbreaking that will shake the art world to its self-righteous core. Now translate that “fuck the norm” attitude to your culinary creations. Throw some flare into that fish and your night’s post-curricular activities will be rated for Mature audiences only due to nudity, sexual content and adult language. Violence will be notably absent.

Total time: approximately 20 minutes
Projected cost: $14
Drinking Buddy: White wine

Ingredients (serves 2):
1. 1 tsp of sea salt
2. 8-ounces of dry penne pasta
3. 3 tbsp of olive oil
4. 1 lb salmon filet
5. 1 handful of sliced mushrooms
6. 1 onion chopped coarsely
7. 1 handful of fresh rosemary
8. 2 garlic cloves chopped finely
9. 1 lemon halved

Step 1
If you are grilling with charcoal, get the coals going. Marinate the salmon in 2 tbsp of olive oil, pluck the rosemary from the sprig and squeeze ½ the lemon over it.

Step 2
Boil the penne al dente, seasoning the water with olive oil and sea salt (approx 10 min). While you wait for the pasta to boil, move onto Step 3. When the pasta is ready, drain and mix it in with sautéed veggies in Step 3.

Step 3
Sauté the garlic and onion with the remaining olive oil on medium heat. Mix in the mushrooms and sauté it all with sea salt ½ tsp of salt until they are soft (approx 6 min).

Step 4
When the charcoal or gas grill is ready, throw the marinated fish on. Pour the excess marinade over the fish and put on the lid. Grill until the outside of the fish whitens and the inside is a pinkish white (approx 5 min).

Serve pieces of salmon over plates of pasta and squeeze the remaining lemon.