Catching up

New month, new recipe

Hey friends!

Sorry it’s been so long that I have posted something and given you a recipe. It’s been a weird time the past few weeks. December was full of surprises, with both highs and lows.

I’m not sure about everyone else, but the first bit of this month was hard for me. I’m not sure if it was because of the after Christmas blues or because 2021 is supposed to be the year everything goes back to being normal…I have no idea. Anyways I’ve got back on the saddle and figured it was time to send out some good vibes!

With the first recipe I am going to give you for 2021, I am giving you comfort. It’s one of my favourite recipes and it’s something that makes me really happy. Have it tonight or have it tomorrow. It’s a recipe for 4, but can easily be made for 2 or even one. I would make the same amount of sauce and freeze it for the next time you want to make it or eat the same thing tomorrow.

When you cook this recipe, imagine yourself on a piazza, eating pasta in the sunshine, while you cook this in your jammy’s at home. I hope you enjoy it! Please tell me what you think

*I also wanted to pose a question: what types of things would you all like to see from me in 2021? What types of things would you like to learn how to cook? What do you have trouble looking for when you go to the LCBO? What do you want to learn how to make at home that you may eat in a restaurant?

Bucatini all’Amatriciana

Ingredients

400g Bucatini

200g Pancetta, cubed

100g Pecorino Romano

3 tbsp. tomato paste

1 bottle of Pureed tomato

1 small can of diced tomatoes or cherry tomatoes

1 Onion, finely diced

4 cloves Garlic, finely chopped

200ml dry red wine

Fresh basil or 1 tsp dried Basil

Extra virgin olive oil

Fresh black pepper

Directions:

· Have a pot on the stove to boil with water. Add enough salt to taste

· Cut the pancetta into small cubes and set aside

· Chop the garlic and finely cut the onions

· In a pan, add oil, pancetta, garlic and onions

· Begin cooking and cook until the onions are translucent and the fat is rendered out

· Deglaze the pan with red wine and add the chopped and pureed tomatoes

· Add pieces of fresh basil or dried basil depending on what you have

· When the water is boiling add the bucatini and cook until al dente (8-10 minutes)

· Drain the bucatini and mix in with the sauce, adding a little bit of the pasta water

· Adjust the seasoning with salt (if needed) and pepper, drizzle with olive oil

· Plate the pasta and finish with grated cheese and cracked pepper