I have a new cookbook called The Kitchen Bible, and it is the best. There are so many pictures, which are a necessity for me when it comes to cook books. If you are looking for a new cookbook with things you haven't tried, but still things that are your favorites, this is a good one to try. Tonight I tried a new recipe from it called 'Spaghetti- Roman Style'. It was a spiced up version of Polish spaghetti and something I will definitely make again. It is quick and has a little kick to it, depending on how much crushed red pepper you use. Enjoy your Roman (Polish) spaghetti!
1 onion, thinly sliced
6 oz pancetta, cut into thin strips
3/4 cup dry wine (I used Chardonnay)
one 28 oz can chopped tomatoes
salt and crushed red pepper flakes
1 lb spaghetti
1/2 cup freshly grated Pecorino Romano cheese, plus more for serving
Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring for 3 minutes, or until softened. Add the pancetta and continue cooking, stirring often, for 5 minutes, or until the pancetta is lightly browned.
Add the wine and cook about 5 minutes, or until it evaporates by half. Stir in the tomatoes and their juices, reduce the heat to low, and simmer briskly for 15 minutes, or until thickened. Season with salt and red pepper flakes.
Meanwhile, bring a large pan of salted water to a boil over high heat. Stir in the spaghetti, and cook according to the package instructions, or until al dente. Drain well. Add to the sauce and stir well. Remove from the heat and stir in the cheese. Serve hot, with additional cheese passed on the side.