About the recipe

This dish is inspired by one of those NYC restaurants where it's still impossible to snag a table. Don Angie is focused almost entirely on pasta. Supposedly if you arrive early and wait you can snag a seat at the bar. I've done this at some other hot spots and it usually works. Let me know if you've been and if it's worth the hype.

One of their most famous dishes is a decadent pasta dish with crushed meatballs added to amatriciana sauce. It was pretty easy to recreate this with ingredients from Etto so, now you can too. I can see why they say this dish will never come off their menu. It's going into my rotation for sure. Here's the hard version from them: https://www.vice.com/en/article/don-angie-nyc/

Ingredients

Extra virgin olive oil
1TB Italian Seasoning
1/8 Lb Pancetta cubed
1 Etto Meatball per person
1/4 small onion chopped
200 g dried Etto Reginette
2TB tomato paste
8 oz. crushed tomatoes
Ricotta Salata shredded to taste

Reginette pasta box

Preparation

Cook the pancetta and meatball at 250 degrees for around 15 minutes in an oven or toaster oven
Warm a large pan or wok to medium/high add olive oil and the onions and when they start to brown add Italian seasoning and tomato paste.
Put pot of water on to boil. Drop pasta into boiling water with generous amount of sea salt or a couple Etto salt discs.
Add the pancetta and chop up the meatballs and add to the pan and mix well deglaze and mix with 1/4 cup milk and add the crushed tomatoes.
Add the pasta to the sauce and mix well adding pasta water as needed to make it come together.
Plate it and top with Ricotta salata. Buon Appetito.