Rigatoni All'Amatriciana and Parmesan Knots

Found this recipe, gave it a slight adaptation. This would be a great vegetarian dish - I had to actually remember to eat the sausage, too.


Rigatoni All'Amatriciana (adapted)



Serves: 4 to 6

Ingredients:
2 tablespoons olive oil
1 large onion, diced
*1 1/2 tbsp minced garlic (MUST have garlic!)
1 slice peperoncino, or 1/4 teaspoon crushed red pepper flakes (I used several slices of peppers)
1/2 pound pancetta, diced (bacon can be substituted)(I used 1 lb smoked sausage sliced, prepared as package directions)
1 cup white wine
Dash of freshly ground black pepper
1 (28-ounce) can diced or peeled tomatoes, undrained
3/4 pound rigatoni
3/4 cup grated Pecorino Romano cheese
Italian flat-leaf parsley, chopped, for garnish

Directions:

In a large saucepan, heat the olive oil over medium-high heat. Saute the onion and peperoncino slice or red pepper flakes until very golden brown, then remove the onion from the pan and reserve.

Add the pancetta to the pan and cook until the edges are brown and crispy, about 15 minutes. Remove the pancetta and drain the fat. Discard the peperoncino slice (if using). Return the pancetta and onion to the pan, then add wine and pepper and simmer until the wine is absorbed.

Add the tomatoes and simmer approximately 15 minutes, until the sauce is cooked down.

Cook the pasta according to the package directions until al dente, drain, then add the pasta to the sauce. Stir in half of the cheese. Serve with additional grated cheese and garnish with parsley.


I reserved the peppers in a ramekin for Mike, and he mixed them in with the final sauce for his plate.

Final verdit: A++ This is a great simple dish.

Garlic and Herb Parmesan Knots



Prep Time: 10 minutes

Cook Time: 15 minutes

Ingredients:
1 can refrigerated soft breadstick dough
2 Tbsp. butter, melted
1/2 tsp. garlic powder
1/2 tsp. dried basil leaves
1/2 tsp. dried thyme leaves
3 Tbsp. grated Parmesan cheese
Preparation:
Preheat oven to 350 degrees. Separate dough into 8 rounds and gently unroll. Loosely tie a knot with each breadstick, then tuck ends under to make a knot. In a small bowl, combine butter, garlic powder, and herbs and mix well. Brush this mixture over top of rolls, using all of the mixture.

Sprinkle with Parmesan cheese, and bake at 350 degrees for 12-17 minutes until golden brown. Remove immediately from cookie sheet to wire rack; serve warm. 6 servings


I got more than 6 servings out of this. And lesson learned with other breads, use 3 tbsp of melted butter (I'm talking to you Cheddar Bay biscuits!).
I grated the Parmesan cheese right over the knots before putting them in the oven.


Before the oven....

Final Verdict: A, these were the perfect companion bread. And VERY easy!