|
Written by Brian Olsen
|
|
Tuesday, 12 October 2004 00:00 |
|
Location: Jericho, VT
Whether one is a cyclist or a skier with a rifle, every endurance athlete has a favorite pasta recipe or two. While the rest of the country is avoiding carbohydrates as much as they do avoiding exercise, athletes realize that it is their most important macro-nutrient. Pasta is both an excellent source of carbohydrates and a quick food to cook. Now let’s concentrate on making it taste good!
I have eaten a version of this meal countless times in northern Italy, where German-style, meat-based food meets the pasta and tomato culture of Italy. Pancetta is a dry-cured, Italian-style ham that can increasingly be found in grocery stores across the country. It has an appetizing ratio of protein to fat. In the U.S., it is commonly found sliced in a circular shape. The dry-cured ham provides good texture for the sauce, as well as much of the spice.
Measurements do not need to be followed specifically. Adjust the amount of the sauce ingredients for slightly different results. Also, cook the amount of pasta that you are accustomed to eating. Remember that I eat large meals because I need the energy!
Amatriciana
Serves 4
1 lb dried pasta, either penne or rotini
2 tbsp extra virgin olive oil
1 tsp red pepper flakes
2 cloves of garlic
8 oz unsmoked pancetta ham, cut into ½ inch bits
5 tbsp dry white wine
1 onion, finely chopped
12 oz plum or roma tomatoes, peeled, de-seeded, and diced
Dashes of salt, black pepper, fennel seed, oregano
Fresh basil leaves
¼ cup Pecorino Romano cheese
Cook pasta in a pot of boiling water with a dash of salt. While pasta is cooking, make the sauce.
Heat olive oil in a skillet over medium heat. Add red pepper flakes with cloves of garlic. Allow to sizzle for a few seconds to flavor the oil. Add bits of pancetta. Stir occasionally, cooking for five minutes.
Add wine. Cook until it reduces, allowing the alcohol to burn off, one minute.
Add chopped onions. Cook until they begin to brown, five to ten minutes.
Add tomatoes. Stir the ingredients together with a wooden spoon. Increase stove to medium-high heat. Add dashes of fennel seed and oregano. Cook until sauce thickens, ten minutes.
Add a dash of salt and black pepper to taste. Add a few basil leaves for extra flavor and as a garnish.
Drain the pasta. Combine the pasta with the sauce in a large bowl. Mix them together with Romano cheese. Serve with grated Romano and Parmesan cheeses.
 |
