This past week at Via Sacra, we have been thanking God for ​H​is incredible protection over us. The earthquake that hit a large portion of central Italy was only about 2 hours from us. Our community reached out to the Monks of Norcia to inquire of their safety. ​​They told us that, miraculously, the monks had been up early for prayer on the morning of the earthquake (3 am) since it was a solemn feast day. When the tremors started, most of the town fled to the piazza where there is a statue of St. Benedict. The ​townspeople ​knew they would be safe there with Benedict’s prayers protecting them. An update on the monastery can be found here.

Restaurants all over Italy (and all over the world) have been serving a dish that is traditional to Amatrice, one of the towns destroyed​. ​It is called Pasta all’Amatriciana, and proceeds from this dish are going to the recovery efforts. Last weekend would have been the celebration in Amatrice for their annual food festival.​ You’ll find many different versions of the traditional dish; some use onions and garlic and some don’t. We decided to and loved the results.

​J​oin us in prayer by creating this delicious and spicy pasta dish ​in​ your home​ and if you do, use this hashtag to join millions of others who are as well: #unamatricianaperamatrice​

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Pasta all'Amatriciana

SERVINGS 4people CHANGE SERVING SIZE people

COOK TIME 45 minutes

PREP TIME 20minutes

READY IN 1hour

Ingredients

• 1/2 cup extra-virgin olive oil
• 1 lb. pancetta thinly sliced (guanciale is the traditional pancetta to use)
• 2 onion(s) red, peeled, cut into 1/4" thick half moons
• 6 cloves garlic
• 1 tsp crushed red pepper flakes
• 4 (14 oz.) cans tomato(es) plum, peeled, pureed w/ immersion blender or put through foley food mill (4 cups)
• 1/2 cup fresh basil torn, or chopped
• 1/4 cup fresh parsley chopped
• fresh oregano leaves from two stalks (about 1 Tbsp fresh or 1 tsp. dried)
• 1 1/2 tsp balsamic vinegar
• 2 tbsp salt
• 1 lb spaghetti
• pecorino freshly grated

Instructions

1. Bring 6 quarts of water to a boil in a large pot, and add 2 tablespoons salt.
2. Meanwhile, in a 10- to 12-inch saute pan or dutch oven make the sauce.
3. Combine the olive oil, pancetta, onion, garlic, and red pepper flakes; set over low heat and cook until the onion is softened and the pancetta has rendered much of its fat, about 12 minutes.
4. Leaving about 1/2 cup fat in the pan, add the pureed tomatoes, basil, parsley, oregano and balsamic vinegar.
5. Turn up the heat, and bring to a boil, then lower the heat to a simmer and allow to bubble for 10 min to 1/2 hr (the longer it cooks the better it tastes!). Adjust seasonings if needed.
6. While the sauce simmers, cook the pasta in the boiling water for about a minute less than the package directions, until al dente; drain, reserving about 1 cup of the pasta water (if needed later).
7. Add the pasta to the simmering sauce and toss for about 1 minute to coat (add some of the pasta water if the sauce is too thick). Divide the pasta among four heated bowls and serve immediately, topped with freshly grated pecorino, a dash of olive oil if desired, and a sprig of fresh basil to garnish.
8. Andiamo mangiare!