Real Recipes From Real Home Cooks ®

roman pasta

(3 ratings)
Recipe by
Tamika Garrett
Killeen, TX

Me my husband were stationed in Italy. We were there for 3 years and while there I learned to make a lot of wonderful italian dishes. This one was one of my favorites while I was pregnant with my son. I substitued apple juice in place of the brandy. I hope you all enjoy this dish as much as my family enjoys it! Enjoy!

(3 ratings)
yield 4 -6

Ingredients For roman pasta

  • 28 oz
    can chopped tomatoes
  • 6 oz
    chopped pancetta
  • 1 md
    diced onion
  • 1/2 c
    olive oil, extra virgin
  • 1 lb
  • 1/2 c
    grated parmesan cheese
  • 1/2 c
    grated romano cheese
  • 1/2 c
    cognac or brandy
  • 4 Tbsp
    butter, cold
  • hot peppers(optional)

How To Make roman pasta

  • 1
    Saute the onion in the olive oil and butter.
  • 2
    Add the pancetta and pepper(optional) and saute until brown.
  • 3
    Add the cognac and diced tomatoes with their juice. Cook over medium heat with the lid slighty open for about 45 minutes.
  • 4
    Cook spaghetti according to the package directions and drain.
  • 5
    Combine the pasta, cheeses, and half of the sauce in a bowl and serve hot. Top each portion with additional sauce.

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