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Monday, May 3, 2010

Sauce of the Problem

@ Sin Ming Cook House / Bakery / Whateva

Stuck for ideas on a Friday nite?  Pasta always seems to come up as a viable choice on anyone’s menu.  With the Chili Padi not being too well we decided to dine in.

All I can say is thank goodness for the internet at times like these.  I did a quick look up on pasta sauces and up came Amatriciana Sauce; a tomato based sauce with little bits of bacon, perfect I thought for whipping up in a jiffy.  So after leaving the patient at home I zipped over to the supermarket, with ingredients in hand so began my latest cooking adventure.

I got this recipe from Pasta Recipes, though I added a few extra things to the original recipe to give it a little more “kick”.  The origins of this recipe trace back to the town of Amatrice (in the mountainous Province of Rieti of the Lazio region).  Traditionally served with bucatini (pasta shells)  my variation of adding sliced mushrooms and a pork based English banger I felt went better with Fettuccine pasta.

Fettuccine with Amatriciana

Fettuccine with Amatriciana Sauce - Ingredients

  • 1/2 cup olive oil
  • 2 chopped onions (I used a combination of red and white onions)
  • 150g chopped Canadian bacon or smoked ham
  • 2 crushed cloves garlic
  • 2 cups chopped canned tomatoes in juice
  • 1 teaspoon of sugar
  • 1/3 cup dry red wine
  • salt and freshly ground black pepper to taste
  • 200g white button mushrooms
  • 100g ‘English Banger’ pork sausage


  1. In a heavy saucepan, heat olive oil over medium-high heat
  2. Add onions and sauté for 10 minutes
  3. Add bacon, garlic and English sausage and sauté for an additional 5 minutes
  4. Add tomatoes, sugar and wine and stir
  5. Season with salt and pepper
  6. Simmer for 45 minutes uncovered
  7. Stir occasionally
  8. Add Mushrooms
  9. Prepare vermicelli, spaghetti, or other pasta of choice
  10. Toss sauce with or serve over cooked, drained pasta
  11. Add grated Romano cheese

Fettuccine with Amatriciana Sauce - Finished Product Accompany this with a nice glass of red wine, or in our case some lychee tea, yummo!

Bon Appétit – Sidney

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