Capellini Amatriciana

A traditional Amatriciana sauce (which comes from the Italian town of Amatrice, near Rome) would be made with cured pig jowl. For convenience (who knows where to get cured pig jowl in this country?), but also for health, lean Canadian bacon has been substituted. From the Healing Kitchen @ wholehealthmd.com.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 10  ounces  capellini or 10  ounces  spaghettini
• 2  teaspoons olive oil
• 2  onions, coarsely chopped
• 2  garlic cloves, minced
• 1⁄4 cup dry white wine
• 1 (28 ounce) can no-salt-added whole tomatoes, drained and chopped, juices reserved
• 1⁄4 teaspoon red pepper flakes
• 1⁄2 cup  finely diced Canadian bacon
• 1⁄2 teaspoon salt
• 3  tablespoons  minced fresh basil
• 3  tablespoons  grated parmesan cheese

Directions

1. In a large pot of boiling water, cook the pasta until just tender. Drain well.
2. Meanwhile, in a large nonstick skillet, heat the oil until hot but not smoking over medium heat. Add the onions and cook, stirring frequently, until barely softened, about 4 minutes. Add the garlic and cook, stirring, until the garlic is softened, about 2 minutes.
3. Add the wine, the juices from the canned tomatoes, and the red pepper flakes to the skillet. Bring to a boil and cook, stirring occasionally, for 8 minutes, to thicken the sauce.
4. Add the chopped tomatoes, Canadian bacon, and salt. Reduce to a simmer and cook until heated through, about 2 minutes. Stir in the basil.
5. Toss the drained pasta with the sauce. Serve sprinkled with the Parmesan.