Added by Bespin | Wed 28 Jan 2009 @ 12:03
2 Tropea onions
2 cans of tomatoes
2 calabrese peppers (really hot)
4 spoons of extra vergine olive oil (I usually utilize Canino D.O.Pē olive oil )
2 spoons of Modena balsamic vinegar
2 slices of sweet bacon
2 slices of smoked bacon
2 spoons of pecorino chees grated
This is the way I cook the typical Amatriciana sauce .
Cut the Tropean onions in small pieces.
Cut the two calabrese peppers.
Cut in small pieces the 2 slices of sweet bacon and smoked bacon .
Cut the tomatoes in small pieces.
In a medium pan,fry the pieces of becon with the pieces of calabrese peppers.
No put any kind of oil!
After 15 minutes,put in the pan with the bacon and the peppers the 2 spoons of Modena balsamic vinegar .
After 10 minutes,put in the pan also the tomato pieces and salt it as you like.
The souce has to be cooked for others 15 minutes .
Then,switch off the fire and put in the pan the two spoons of pecorino cheese grated and mix it with the souce.
This sauce is very good with the kind of pasta "mezze maniche".