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Orreciette Amatriciana or '2 minute Telluride Ski Patrol Pasta'

Servings:
Serves 4 Servings
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Ingredients

  • 1 cup - large diced pancetta bacon
  • 1 cup - julienne roasted red peppers
  • 1 cup - diced tomatoes
  • 1 cup tbs - minced garlic
  • 1 teaspoon - hot pepper flakes
  • 2 cup - fresh spinach
  • 1/4 cup - fresh oregano
  • 1/2 cup - pecorino romano
  • 1 cup box - orreciette (dececco or barilla)
  • 1/4 cup - high quality virgin olive oil
  • 1/2 cup - dry white wine like pinot grigio

Preparation

Baking Directions:

1.

Cut pancetta into quarters and dice.

Freeze prior to cutting if you want to make it easier to cut.

2.

Cook orreciette to al dente in steady boiling water.

Remove, toss in oil, and let cool on sheet pan in fridge - do not shock with water or ice!3. Roast red peppers over open flame, peel, seed, and cut into thin strips.

4.

Heat olive oil in sauté pan and add pancetta and pepper flakes.

Sauté until pancetta is golden brown.

Do not allow garlic to brown.

5.

Add roasted peppers, tomatoes, and garlic to pan and toss twice, away from heat.

Return to heat and deglaze pan with white wine.

5.

Reduce slightly and add pasta.

Toss well to coat with sauce.

6.

Add spinach with fresh oregano, toss twice and plate.

7.

Finish with grated Pecorino Romano cheese.

Serving Directions:

Pour yourself a cold glass of the Pinot Grigio, eat, and then go skiing!

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