roman pasta
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!
prep time
cook time
method
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yield
4-6 serving(s)
Ingredients
- 28 ounces can chopped tomatoes
- 6 ounces chopped pancetta
- 1 medium diced onion
- 1/2 cup olive oil, extra virgin
- 1 pound spaghetti
- 1/2 cup grated parmesan cheese
- 1/2 cup grated romano cheese
- 1/2 cup cognac or brandy
- 4 tablespoons butter, cold
- - hot peppers(optional)
How To Make roman pasta
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Step 1Saute the onion in the olive oil and butter.
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Step 2Add the pancetta and pepper(optional) and saute until brown.
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Step 3Add the cognac and diced tomatoes with their juice. Cook over medium heat with the lid slighty open for about 45 minutes.
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Step 4Cook spaghetti according to the package directions and drain.
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Step 5Combine the pasta, cheeses, and half of the sauce in a bowl and serve hot. Top each portion with additional sauce.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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