After complaining about the overabundance of chain restaurants in the downriver area, Freddy and I headed to Carrabba's for dinner. Yes, another chain. But, a bearable one. I ordered the chicken marsala and chose the cavatappi amatriciana as my side - because I didn't know what the heck it was. Once the meal came, I found myself eating all of it and almost forgetting about my chicken marsala. It was just wonderful!
Cavatappi is a corkscrew-shaped pasta. And (as I'm learning now), amatriciana is a sauce made of chopped tomatoes, pancetta, hot pepper and Pecorino Romano cheese. Now, I find it odd that I loved this pasta so much considering that I generally hate any type of red sauce. Though, I do love tomatoes. Maybe that's why.
Unfortunately, I only searched for a Carrabba's knock-off recipe because I had no idea that it was actually a traditional dish. Yes, I know, I thought Carrabba's made it up. And in my ignorance, I failed to realize that pancetta is an important part of this dish! Next time I will include it for sure, and I'll also be sure to mix in all of the shredded cheese.
So, make this dish, but add pancetta and all of the shredded cheese. It is very good without, but that will be sure to knock it out of the park!
Cavatappi is a corkscrew-shaped pasta. And (as I'm learning now), amatriciana is a sauce made of chopped tomatoes, pancetta, hot pepper and Pecorino Romano cheese. Now, I find it odd that I loved this pasta so much considering that I generally hate any type of red sauce. Though, I do love tomatoes. Maybe that's why.
Unfortunately, I only searched for a Carrabba's knock-off recipe because I had no idea that it was actually a traditional dish. Yes, I know, I thought Carrabba's made it up. And in my ignorance, I failed to realize that pancetta is an important part of this dish! Next time I will include it for sure, and I'll also be sure to mix in all of the shredded cheese.
So, make this dish, but add pancetta and all of the shredded cheese. It is very good without, but that will be sure to knock it out of the park!
Cavatappi Amatriciana
Ingredients
3/4 of a 16 oz. box of Cavatappi pasta
1 1/2 cups chopped onions
2 garlic cloves, minced
1/2 tsp. red pepper flakes
1/4 cup olive oil
3/4 cup dry white wine
2 cans (14 ounce each) diced tomatoes in tomato juice
Salt and pepper, to taste
1 1/2 cups freshly grated Romano cheese
Instructions
Cook cavatappi according to package directions; drain.
Saute onions, garlic, and red pepper flakes in olive oil over medium heat till onions are soft and translucent.
Add white wine and cook till nearly evaporated. Stir in tomatoes with their juice till slightly thickened (3-5 minutes).
Taste, and add salt and pepper as desired. Mix into cooked cavatappi. Toss with Romano (we just sprinkled the Romano on top - and not nearly that amount).
Ingredients
3/4 of a 16 oz. box of Cavatappi pasta
1 1/2 cups chopped onions
2 garlic cloves, minced
1/2 tsp. red pepper flakes
1/4 cup olive oil
3/4 cup dry white wine
2 cans (14 ounce each) diced tomatoes in tomato juice
Salt and pepper, to taste
1 1/2 cups freshly grated Romano cheese
Instructions
Cook cavatappi according to package directions; drain.
Saute onions, garlic, and red pepper flakes in olive oil over medium heat till onions are soft and translucent.
Add white wine and cook till nearly evaporated. Stir in tomatoes with their juice till slightly thickened (3-5 minutes).
Taste, and add salt and pepper as desired. Mix into cooked cavatappi. Toss with Romano (we just sprinkled the Romano on top - and not nearly that amount).
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