Spaghetti with Amatriciana Sauce

Unknown

7,8 oz organic brown rice spaghetti

1 ¼ cups finely chopped tomatoes

4 oz bacon (about 6 slices)

¼ cup Romano grated cheese

¼ cup white wine

Salt

Olive oil

1 chili pepper

Cook the spaghetti in salted, boiling water and cook them “al dente”.

Make the Amatriciana sauce: slice the bacon thinly. Heat the olive il in a large skillet at low flame, add the whole pepper and fry the bacon pieces.

I think this is how you're meant to chop the bacon? I wasn't quite sure.

Fry for 7-8 minutes until the bacon is crunchy. Be careful not to let it burn. When the fat is melted, raise the flame and simmer with white wine. When the alcohol is evaporated, pu the bacon in another bowl and add the chopped tomatoes in the same skillet used for the bacon.

Cook the tomatoe [sic] sauce for 10 minutes and then, add the salt to taste, remove the pepper and add the bacon. When the pasta is cooked, drain and add it into the sauce. Mix and pass all the ingredients quickly into the skillet. If you prefer the pasta “al dente”, you can put the flame out, otherwise, you can add a bit of the boiling water and continue the cooking. Finally add a fistful of grated Romano cheese and serve.

It's... pasta!

My Rating: 4/5 "It's not your grandma's spaghetti, and the distinctiveness of the sauce is a fun experience. The chili pepper didn't give things the pizzazz I was expecting, but the dish was still flavorful and fun. If you use turkey bacon like I did add some olive oil before serving to make sure everything is coated well."