Spaghetti alla Amatriciana

Spaghetti Alla Amatriciana

2 T. olive oil 1 large onion sliced thin 2 garlic cloves, crushed 6 lean slices bacon, diced 1/14 cup dry white wine 1 lb. canned peeled tomatoes, drained 1/2 t. salt 1 t. pepper 1/2 t. dried oregano 1 lb. spaghetti,cooked for 10 to 12 minutes and drained and then kept hot 1 cup grated Parmesan cheese

In pan, heat oil over medium heat. When oil is hot, add onion and garlic. Fry, stirring occasionally for 5 to 7 minutes or until onion is soft but not brown. Stir in the bacon and cook for another 4 minutes. Stir constantly. Add wine and bring liquid to boil. Boil rapidly for 2 minutes, then add the tomatoes. Stir in the salt, pepper and oregano and bring liquid to boil again. Reduce heat to medium low and continue cooking for 15 minutes more. Stir occasionally. Remove from heat. Put spaghetti in large deep serving dish and pour over the sauce, using 2 large spoons. Toss mixture until thoroughly coated with sauce. Sprinkle over the grated cheese and serve at once. Serves 4 Source: My Old Recipes

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