How many times have you eaten penne arrabbiata?
a mess!
And amatriciana?
even more.
Have you broken the so-called?
Then try this recipe that seems sophisticated but is not at all, it is easy to prepare and will certainly not disappoint your taste buds (which are refined or troglodytes).
I love the stuff in foil, is stronger than me but open the foil wrapper and smell the scents that escape is really almost a sexual pleasure, and besides ciuascuno has "his" and then the usual "War of the parts" would be avoided in the bud.
lard baked penne
ingredient for 4:
foil (otherwise it is baked?)
500 grams of penne rigate (sedanini also going well, but we are talking about eccheccaspita penne!)
300 gr tomato sauce, with chunks is fine but even the canned tomatoes (which I recommend, but remember to break them though), even the cheaper brands are welcome, when I see a student who regularly prepare the sauce by itself (boiling tomatoes , peel, etc.) then I also want to see your student cards!
2 hot peppers vegetables (dried or not, the important thing is that they are hot)
1 medium onion finely chopped 150 grams of fat
200 grams of bacon cut
a big bunch of parsley
black pepper as you want it
Style Roman amount
Preparation:
Then, as usual, put the pasta pot with water on the fire and prepare a pan for the sauce.
Chop the onion, cut bacon into cubes and pour everything into the pan with a little olive oil, I say little because the bacon melts properly anoint the pan when the onion begins to brown put in the pan two chillies broken in half (so they can leave the seeds and the sauce begins to "get angry"), you go all over moderate heat (if you see the onion "sfrizzica" too much, reduce the heat) and pepper.
When both the fat and the onions begin to color pour the tomato sauce in the pan, oblong with a little bit (half spoon), cooking water and let the juices run its course, leave it "pappetiare" low heat for about 20 minutes, if you notice that is too dry put a little more water, otherwise quiet, calm, quiet .... zzzz.
addormetatevi not, the water starts to boil! Toss the pasta!
In the meantime, cut into thin strips thin and long the bacon and set aside and started to chop the parsley.
Drain the pasta al dente! Ben
al dente, about 2 ½ minutes before the cooking time and after draining spoon the mixture into the pan, stirring and stirring with a spoon.
Now comes the fun part: you begin to fill the cones and * before closing the stretch of fine pasta steaming strips of bacon then a generous sprinkling of cheese and finally a lot of chopped parsley, close the husks and schiaffateli in a hot oven ( 200 degrees) and you're done. (In case if the sauce seems too dry if you must add a trickle of oil before baking, but the fat melts should do its part!).
Now you have to stay for about 8 / 10 minutes sitting in a chair watching in a state of semi-consciousness the cones in the oven, I recommend this step is crucial for the success of the dish!
After the wait, if you're still in possession of your faculties, you can enjoy this beautiful dish that has the rough and refined, just as the student model.
be combined with a genuine red wine, a nice Sangiovese say, but that does not cost more than € 5!
If you put the pot while cooking * "Earth 2" of the Earth which will discover at the end of side A, the sauce is ready.
* do not know the cones? are impediments!
uff, then: get a nice sheet foil, cut a nice big piece incurvatelo and a little "on boat", now pour in the pasta and the rest, then close it looking good to roll ends, even if you leave a little open at the center does nothing, then the cones put them in a baking tray or in a c. .. sperlunga or where or want, the important thing is that they will not direct contact with open flame or you and goodbye magnates. *
turntable, not a dish!
Byeeee Nick
Ps
The pasta should be eaten in the same bag of course, and the bag should be stuffed in plastic dishes, but since we have to be environmentally friendly even the usual dishes are good!
Pps
But his death are the paper plates! Believe me!
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