Fabbrica Italian Restaurant

Ingredients

Extra-virgin olive oil
8 ounces guanciale, cut in 1/4-inch strips
2 large onions, cut in 1/2-inch dice
1/2 to 1 teaspoon crushed red pepper flakes
Kosher salt
2 (28-ounce) cans San Marzano tomatoes, passed through the food mill
1 pound bucatini or perciatelli
1/2 cup grated Parmigiano-Reggiano, plus extra for garnish

Directions
Coat a large saucepan with olive oil. Add the guanciale and saute over low heat. Cook until it is brown and crispy and has rendered a lot of fat. Remove and reserve 1/3 of the guanciale for garnish. Bring the pan to a medium heat and add the onions and crushed red pepper. Season generously with salt, to taste. Cook the onions until they are translucent, starting to turn golden and are very aromatic. Add the tomatoes and bring to a boil, then reduce the heat and simmer the sauce for about 1 hour, tasting periodically. Adjust the salt, as needed.

Bring a large pot of well salted water to a boil over high heat. Add the pasta and cook for 1 minute less than the instructions on the package. Remove 3 or 4 ladlefuls of the sauce from the pot to a bowl, as an insurance policy. You can always add it back in but it's harder to take out once the pasta is in the pan. You're looking for the perfect ratio between pasta and sauce. Drain the pasta from the water and add to the pot of sauce. Stir to coat with the sauce. This is how you always finish pasta; you cook it in the sauce to perform the marriage of the pasta and the sauce. Add more sauce, if necessary. Add in the cheese and drizzle with olive oil to really bring the marriage together. Toss to coat and serve in shallow bowls garnished with cheese and the reserved guanciale.

Ingredients

1 pound egg noodles
4 T butter
1 C light cream
4 oz pancetta (chopped)
1 C frozen peas ( thawed )
1 1/2 C grated parm cheese
1/2 t black pepper
How to make it

Directions
Cook noodles in salted boiling water until al dente
Drain and toss with half of the butter
In a small saucepan warm cream ( do not boil )
In a large skillet saute remainder of the butter with the pancetta until meat is crisp
Drain off the the grease, and add warmed cream, peas 1 C of the grated parm and the pepper.
Stir over medium heat until sauce thickens slightly
Add the noodles to the pan and toss to coat with the sauce.
serve with the grated parm on top
Enjoy!

Ingredients
1 lb (500 g) rapini (broccoli rabe)
¼ cup (50 mL) olive oil
3 large cloves garlic, chopped
6 anchovy fillets (salt-packed if available), rinsed, patted dry and chopped
½ tsp (2 mL) red pepper flakes (optional)
1 tsp (5 mL) coarse salt
1 lb (500 g) orecchiette
3 tbsp (45 mL) grated ricotta salata (a hard, salted version of ricotta) or Pecorino Romano
Salt and freshly ground black pepper
Additional grated Pecorino Romano

Directions
1. Wash rapini. Trim and discard thick stalks. Roughly chop thinner stalks and leaves, keeping the little florets intact. Set aside.

2. In a skillet heat olive oil over medium heat. Add garlic and cook for 2 minutes or until softened. Stir in anchovies, mashing with the back of a spoon until paste-like. Stir in red pepper flakes, if using. Set sauce aside and keep warm.

3. Bring a large pot of water to a boil. Stir in coarse salt and chopped rapini; cook for 3 minutes. Stir in pasta; cook until pasta is tender but firm. Drain; transfer pasta and rapini to a warmed serving bowl. Toss with sauce and grated cheese. Season to taste with salt and pepper. Serve immediately, sprinkled with additional grated cheese, if desired.

Ingredients

4 large ripe tomatoes, sliced 1/4 inch thick
1 pound fresh mozzarella cheese, sliced 1/4 inch thick
1/3 cup fresh basil leaves
3 tablespoons extra virgin olive oil
fine sea salt to taste
freshly ground black pepper to taste

Directions
On a large platter, alternate and overlap the tomato slices, mozzarella cheese slices, and basil leaves. Drizzle with olive oil. Season with sea salt and pepper.