Roman Pasta

Tamika Garrett


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 votes



  • 28 oz
    can chopped tomatoes
  • 6 oz
    chopped pancetta
  • 1 medium
    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.

Printable Recipe Card

About Roman Pasta

Course/Dish: Pasta
Regional Style: Italian
Other Tag: Quick & Easy

Show 7 Comments & Reviews

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