I enjoyed another Italian cooking class with Lana at Ingredients a while back.
Best Friend was able to come to this one too. She was soon in the middle of the action helping to grate the tons of parmesan we’d be using that night.
Nick started the evening making each of us a Coffee Frappe. While everyone sipped their frappe, Lana prepared the different recipes.
The main course was Penne au Arrabiata. It was super quick to make. I think it would be a good recipe to pull out on a day you’re busy and have a crowd to feed.
She also did up a side of pesto. I could live on pesto. Hmmmm… I can already tell I need to make my basil patch a LOT bigger next spring.
A tasty and filling meal that is so easy to put together.
And dessert was ricotta pie. Lana added chocolate chips to her version. Not totally authentic Italian… but everything is fantastic with chocolate!
Penne au Arrabiata
1 large can of strained chopped tomatoes
1 med onion, chopped
2 cloves fresh garlic, minced
4 ounces pancetta, chopped coarsely
Ground red pepper to taste
4 ounces Pecorino Romano, grated
2 ounces extra virgin olive oil
Penne pasta – amount you desire for serving
In a large skillet, sauté pancetta in olive oil over med heat for 5 minutes, stirring to avoid sticking. Add onion and garlic; continue cooking until onion is transparent (3-4 minutes). Add tomatoes and cook over high heat, stirring frequently, until mixture has cooked down (about 10 minutes).
Pour over cooked pasta, add cheese. Mix well and serve immediately.