Week 15: Bucatini All’Amatriciana (Bon Appetit)

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Another bold recipe suggested by my dad (last one had beans and chicken in it, see Week 12: Spaghetti Quattro (Miss Delish). There was a bad earthquake in Rome last week and this pasta is a specialty in the region, so my family wanted to try it. You can find the recipe from Bon Appetit HERE) This pasta was amazing; the sauce was thick and the meat burned off quite a bit of fat that really made this pasta tasty. By far one of my favourite recipes I’ve made so far, I’ve got to give this a 9.5/10

 

Week 12: Spaghetti Quattro (Miss Delish)

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I made this recipe at the request of my father, who has been requesting ‘quattro pasta’ for the past couple weeks. For readers not from North Vancouver, there is a small restaurant here that makes a pasta special made with ground turkey and baked beans (strange combination, I know). We recreated it from a blogged recipe and since we accidentally bought ground chicken rather than ground turkey, we did it with that. This was extremely tasty but also a unique tasting pasta. The spiciness paired with the baked beans gives it an almost Mexican style taste. I’d give this an 8.5/10, find it HERE

Week 5: Spaghetti Bolognase (Jamie Oliver)

 

imageI royally messed up this dish, so I’m not sure if my review is accurate to the recipe that can be found HERE. Firstly, MAKE SURE you allocated a lot of time to bake this dish. I did not and my prep time ended up being crazy. This dish takes an hour in the oven so make sure you’ve budgeted for this. I also mixed the pasta right into the baked dish which the recipe did not say to do and in retrospect I think it’s better if you add the plain pasta to your plate and then add the sauce on top.

This recipe called for red wine and I definitely added a little (or a lot) extra which gave this recipe a nice strong flavour. It was good and had a really homey feel after baking in the oven, but not the best bolognase I’ve ever eaten. I’d rank this pasta a 6.5/1o, just based on the long prep time and the difficulty of the recipe.