Name: Bucatini All'amatriciana
Ingredients: 1 (large) clove; minced; 1 md Onion; finely chopped; 2 oz Pancetta or slab bacon; finely diced; 3 tb Extra-virgin olive oil; 1 1/2 lb Tomatoes; preferably plum tomatoes; peeled, seeded and chopped; -or-; 1 cn (16-oz) Italian Plum tomatoes with their juice; chopped; Salt and freshly ground black pepper to taste; 1 lb Bucatini or other short thick pasta; 6 qt Water; Freshly grated cheese; preferably Pecorino Romano

There are…some who believe that it was likely during the Feast of Tabernacles that Jesus was born. While we celebrate Christ’s birth on December 25, most scholars acknowledge that this tradition was begun in the fourth century AD by the Roman Catholic Church and that the exact day of Jesus’ birth is unknown. Some of the evidence that Jesus might have been born earlier in the year during the Feast of the Tabernacles includes the fact that it would be unlikely for shepherds to still be in the field with their sheep in December, which is in the middle of the winter, but it would have been likely they were in the fields tending sheep at the time of the Feast of Tabernacles. The strong possibility that Jesus was born at the time of the Feast of Tabernacles is also seen in the words John wrote in John 1:14. “And the Word became flesh and dwelt among us, and we beheld His glory, the glory as of the only begotten of the Father, full of grace and truth.” The word John chose to speak of Jesus “dwelling” among us is the word tabernacle, which simply means to “dwell in a tent.”

Unknown Author

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy	Italian	Pasta	6	Servings

INGREDIENTS

1		(large) clove; minced
1	md	Onion; finely chopped
2	oz	Pancetta or slab bacon; finely diced
3	tb	Extra-virgin olive oil
1 1/2	lb	Tomatoes; preferably plum tomatoes; peeled, seeded and chopped; -or-
1	cn	(16-oz) Italian Plum tomatoes with their juice; chopped
		Salt and freshly ground black pepper to taste
1	lb	Bucatini or other short thick pasta
6	qt	Water
		Freshly grated cheese; preferably Pecorino Romano

INSTRUCTIONS

Date: Tue, 4 Jun 1996 17:08:25 -0400 (EDT)
From: Ray Orosz <a004075t@bcfreenet.seflin.lib.fl.us>
For now, here you have three recipes shamelessly swiped from the web.
ll'amatriciana, with little pieces of cured pork in the sauce, comes from
the Abruzzese town of Amatrice. So do many of the hosts of the old Roman
trattorias, osterias, and tavole calde, which has made it a popular pasta
in Rome. Bucatini are fat, hollow spaghetti.
You don't have to make this with bucatini--other suitable pasta shapes
include rigatoni, penne, and ziti.
In a saucepan over medium heat, gently saute the garlic, onion, and
pancetta in the oil, stirring occasionally, until the meat renders a little
fat and the vegetables just begin to brown--about 5 to 10 minutes. Add the
tomatoes and stir to mix. Cook the tomatoes for about 5 minutes, and when
they start to give off their juice, lower the heat and simmer, stirring
occasionally, until the sauce is dense, about 20 minutes. Add salt and
pepper.
Meanwhile, cook the pasta in lightly salted water. Drain it, turn it into a
warmed serving bowl, and pour the sauce over it. Serve immediately, passing
the grated cheese. Makes 6 servings.
Nutritional Data, per portion
Calories  444       Carbohydrate     64g        Saturated Fat  3g
Protein   13g       Sodium            391mg      Monounsaturated
Fat       15g       Cholesterol        11mg      Fat  8g
From: THE MEDITERRANEAN DIET COOKBOOK by Nancy Harmon Jenkins
CHILE-HEADS DIGEST V3 #005
From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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