Pasta Amatriciana
(Meat)
Contributed by Lindsay Feldman
While growing up her family called this Pasta Arrabiata
Ingredients
1 lb farfalle (bow-tie) pasta
2 tablespoons extra virgin olive oil
1 clove garlic, minced
½ teaspoon crushed red pepper flakes
½ lb thick-cut beef fry (a kosher alternative to bacon) diced
28oz can of crushed tomatoes
5-7 fresh basil leaves, torn
Vegan ‘Parmesan’ cheese*
Step by Step Instructions
Step 1
Boil pasta in VERY WELL SALTED water until al-dente. Drain and reserve 1/2 cup of pasta water.
Step 2
In a deep-sided skillet, heat oil on medium.
Step 3
Add garlic and saute for 30 seconds, being careful not to let it burn. Add the red pepper flakes and stir.
Step 4
Add the beef fry and lower heat to medium-low. Allow fat to render from the beef fry, stirring occasionally.
Step 5
Once most of the fat has been rendered, add the can of tomatoes, season with salt, and add 3 torn basil leaves. Simmer for 10-15 minutes.
Step 6
Taste for proper seasoning. Add remaining basil.
Step 7
Toss pasta into sauce and garnish with fake Parmesan. (If the sauce thickens or dries, add pasta water, 1tbs at a time until it reaches your desired consistency.)
Step 8
Serve right away!
* There are many vegan ‘Parmesan’ cheeses and recipes – find the one that best suits your personal preferences.
