Chaz Lindsay is making his favorite dish, amatriciana. Lindsay crushes tomatoes until they have the consistency of a sauce. Then, he heats olive oil over medium-high heat in a large skillet. Once the pan is hot, he adds pancetta and sautes the meat for about five to seven minutes, or until it is golden brown. He then adds red pepper flakes and sautes it for one minute. From there, he adds the now-crushed tomatoes, basil, and salt and pepper to taste. He reduces the heat and stirs the dish well. He cooks it uncovered for 15 minutes until the sauce is dark and thick. Then, he tosses it with pasta and adds cheese and a drizzle of olive oil. Lindsay was born and raised in Jackson. After graduating from the Culinary Institute of America in Hyde Park, N.Y.,...
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The Pasta Stepping Stone