Being a WOHM, I am always on the lookout for quick and easy dinners!  On the weekend, I try to plan out our meals for the week and do all of the shopping on Sunday; if there is no weekly menu, there is very  high chance we will be eating out most of the week.  On weeknights, I cook dishes with minimal prep work and cook time, especially because I do not like making Baby Checkers wait too long to eat.

If you like Italian food, I highly recommend Giada de Laurentiis’ book, Everyday Italian.  This book has become my go-to book for easy and tasty Italian recipes!

Last night I cooked a rendition of her Salsa All’Amatriciana, which is essentially a bacon pasta dish in a tomato sauce.  I added my own spin to the dish by adding mushrooms for more texture.

This is an excellent quick and easy dish for you bacon and pasta lovers out there!  Baby Checkers is a fan of noodles, so any pasta dish is typically a winner.  Enjoy!

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Salsa All’ Amatriciana (Giada de Laurentiis)

Ingredients:
2 tablespoons olive oil
6 ounces pancetta, diced (I use 8 slices of bacon)
1 yellow onion, finely chopped
2 garlic cloves, minced (I always use more garlic)
Pinch crushed red pepper flakes (optional)
1 (28-ounce) can crushed tomatoes
1/2 teaspoon kosher salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1/2 cup grated Pecorino Romano (I use freshly grated Parmesan)

1 lb. pasta

Cooking Instructions:
In a large heavy skillet, heat the oil over medium heat.  Add the pancetta or bacon and cook, stirring constantly, until golden brown, about 5 to 7 minutes.  Remove the pancetta/bacon and reserve. Add the onion and mushrooms and cook for 5 minutes.  Stir in the garlic and red pepper flakes and cook until fragrant. Add the tomatoes, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and the cooked pancetta/bacon. Simmer, uncovered, over medium-low heat until the sauce thickens, about 15 minutes. Stir in the cheese and season with salt and pepper (and/or other seasonings), to taste. Serve over pasta.