Blanch, peel, and seed the tomatoes. Coarsely CHOP the tomatoes.
CHOP the bacon or pancetta.
Fry the bacon, over moderate heat, in the olive oil until golden brown. Add the chili pepper, onion, and garlic. Sauté for 5 minutes. Add the tomatoes and season, to taste, with salt and pepper. Cook over low heat for 10-15 minutes, occasionally stirring. Add the tomato paste. Remove the chili pepper.
Bring lightly-salted water to a boil in the pasta pot. Cook the pasta "al dente." Drain it and transfer it to a serving dish. Dress the pasta with the sauce and serve it sprinkled with freshly grated Parmesan cheese.
Notes: This sauce originates in Amatrice, which borders Latium and Abruzzi. On the special feast, held on the third Sunday in August, thousands enjoy this simple, yet delicious meal.
Wines:
Chianti
Barolo
Barbaresco
Ingredients:
Spaghetti 1 lb/500 g
Garlic cloves 2
Ripe tomatoes 3/4 lb/340 g
Lean bacon or pancetta 4 oz/100 g
Olive oil 2 tbs
Small dried chili pepper (peperoncino) 1
Tomato paste 1 tbs
Salt and freshly ground pepper to taste
Freshly grated Pecorino-Romano cheese
Tools:
Chef's knife
Cutting board
Large bowl
Skillet
Wooden spoon
Pasta pot
Colander
