Linguini with Amatriciana Sauce

Now firmly entrenched in the new Inn along with his wife, kids, residents, guests, dogs and a mortgage, work really took on a new meaning for our wine besotted cook. Take for instance arranging furniture; Lazy Bastard was the mule, others were the set directors. It went something like this (be reminded he did not speak much during these verbal directions):

"Move it there! No over there!"

"No! I liked it better where it was!"

"Okay, how about a little to the right?"

"Nope, that's not it!"

"Okay a little to the left!"

"Nope that's not it either!"

"Maybe try pushing it back towards the wall."

"No, that's not good either, move it back to where it was!"

"What's the matter with you?  Why you swearing?"

"What did I do?"

"You're such and asshole sometimes you know!"

"My momma don't like you and she likes everyone!"

"I should have listened to my mom and never, oh never mind, you're just a prick just like she said you were!"

The furniture readjustments and verbal onslaught repeated day after endless day until finally, the furniture, nearly worn out by now, had found it's rightful spot and the incessant moving instructions ceased. He had just enough strength left to cook us a pasta dinner after the last piece of furniture had found a place that satisfied She Who Must Be Obeyed and it was lovely (both the location and the pasta). 

It is not a "traditional" Amatriciana sauce by Roman standards, but it is the one he likes so that makes it okay to dither with.  Give it a try...

Snowy Palms Resort 
1 Tbsp olive oil
1/4 lb pancetta, 1/4” dice+ (do not use regular bacon, it so tooo smoky and sweet for this recipe)

3 ounces cured hot sausage (I love Genoa or Cacciatore)

1 large onion diced
5 cloves garlic, pressed

1 cup white wine

1 - 19 ounce can tomato sauce or crushed tomatoes

1 - 28 ounce can diced tomatoes

1 tsp salt
1/2 – 1 tsp crushed hot pepper flakes

1/2 tsp pepper
1 tsp sugar if desired
1/2 cup dry red wine (Chianti is great, so is Zinfandel)

4 ounces fresh grated parmigiana cheese

Add olive oil to hot 3 quart pot then add pancetta and saute for 3 minutes until the fat begins to render.

To the pancetta add the onion, hot sausage and garlic, saute until onions are translucent, about 3-5 minutes. Once onions are translucent add white wine and simmer until wine is reduce by at least half, about 8 minutes.

Once white wine has reduced add tomatoes, red wine, pepper flakes, black pepper and 1/2 tsp salt and sugar. Bring to a slight boil then turn down to a simmer then simmer for 30 minutes.

Serve with the cooked pasta of your liking (he served linguini) by tossing the al dente pasta in some sauce then once plated place a little more sauce over top of the pasta then finish with a healthy dose of cheese. Serve to eager guests.