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)


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

About Roman Pasta

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