Winter/Spring 2010
Jan Bulla-Baker’s Amatriciana Sauce for Pasta

1/2 pound bacon or pancetta, cut in 1" slices
2 large onion, finely chopped
1/2 teaspoon red pepper flakes
10 cloves garlic
2 cans 28 ounce tomatoes, crushed
2/3 cup dry white wine
4 tablespoons parsley, chopped
1 pound bucantini pasta
1 cup parmesan cheese, grated 
Salt
olive oil
 
In wide frying pan, cook pancetta or bacon over medium heat till crisp and lightly browned, stirring often. Lift out and drain, reserving enough to make 1/2 cup. Add olive oil if needed.

To drippings add onion and pepper flakes and cook till soft (about 6 minutes.) Add garlic, tomatoes, and their liquid, wine, and parsley. Boil gently till thickened (10-15 minutes)

Meanwhile, cook pasta al dente. Drain and place on warm platter. Mix pancetta into sauce, season to taste with salt and pepper. Spoon sauce over pasta, serve with cheese.

Fall 2009 Recipe:
Matt O'Neill's Potato and Red Pepper Pancakes

2 medium Idaho potato, peeled and shredded
3 shallots, peeled and minced
1 large egg, beaten
1 red pepper, roasted, seeded, peeled & chopped
2 tablespoons (or more) scallions, chopped
1 tablespoon feta cheese, crumbled
2 tablespoons vegetable oil
salt and pepper, to taste

1. Preheat oven to 375 degrees.
2. Combine all ingredients.
3. Heat oil in a skillet over medium heat.
4. Drop mixture in by spoonfuls to form 8 small pancakes about 1/4 inch thick.
5. Cook about 8 minutes per side, until golden. Place on baking sheet and bake in the oven another 8 minutes.

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