Nick Stellino’s Pasta Matriciana
By Yankee Magazine|Oct 01 2012|
Yield
4 to 6 servings
Ingredients
3 quarts water
3 tablespoons Bertolli Extra Virgin(tm) or Bertolli Classico(tm) olive oil
4 garlic cloves, thickly sliced
1/2 cup chopped onions
6 ounces sliced bacon, cut into 1-inch pieces
1/2 teaspoon red pepper flakes
1/2 cup red wine
1 cup tomato sauce
1 cup chicken stock
4 tablespoons chopped basil
1 pound pasta: penne, ziti, or rigatoni
5 tablespoons grated Romano cheese
Instructions
Bring water to boil in large pot. Heat the olive oil and the garlic in a large saute pan over medium-high heat until the garlic starts to brown, about 2 or 3 minutes.
Add the bacon, onions, and red pepper flakes; cook until bacon begins to brown and onions soften. Pour in the red wine and stir up any brown bits that might be clinging to the bottom of the pan. Boil until the wine is reduced by half.
Add the tomato sauce, chicken stock, and chopped basil. Bring to a boil and simmer 15 to 20 minutes. Cook pasta in boiling water according to package directions. Drain well, then return to the pot. Pour sauce over pasta and cook, stirring, 3 minutes over medium heat, until the sauce is absorbed. Add the cheese. Toss well and serve.
Bellissimo!
I love all his recipes and this is SOOO GOOD!!! My family runs to the table!!
My husband saw this recipe on KCTS and made it with canadian bacon–couldn’t get procuitto after hours. It was still great–now prosciutto is waiting in my fridge to try again!
My husband found this recipe and he just happens to love bacon and I pasta. It was wonderful and I can’t wait to make it again.
Fantastic. A unique flavor unlike the majority of pasta dishes. Prep time was quite tolerable, and cooking time quite acceptable. We quite enjoyed it and will make more, albeit scaled down.
Excellent recipe and quite easy to make.
I substituted pancetta for the bacon, but I’m sure it’d be great either way.
Also – I didn’t have red wine, only white and added that instead.
Very good!
The recipe called for one cup of tomato sauce and one cup chicken stock. I used a whole can of each so as not to waste the rest. Still turned out great.
Thank you so much for a new receipe to make my family! This is incredible and I cannot wait to make it again!
I’m SO looking forward to making this dish! 🙂