We have a couple of small changes to the Red Sauce Sunday pasta lineup. We are 86 alfredo, subbing in the Amatriciana from the dinner menu. Also, the pasta shapes on the bolognese and vodka dishes have changed.
Linguini alla Vodka
Linguini pasta (durum, 00, eggs, egg yolk). We're using pureed san marzano tomatoes, along with our crushed tomato sauce (san marzano tomatoes, garlic, olive oil basil), pancetta, additional garlic, chili flake, vodka, and creme fraiche (classically yo
u would use heavy cream but the creme fraiche brightens the dish up a bit). The sauce is finished with parmesan, basil, and olio verde.
Allergies: gluten, dairy*, allium
Spaghetti All’Amatriciana
guanciale, pecorino
Amatriciana Sauce:
Smoked Nueskie bacon braised with sweated onion, carrot, garlic, San Marzano tomatoes, and Aleppo pepper. The braise is milled to a smooth consistency. It is finished at service with lemon and olio verde. Garnished on the plate with pecorino, oregano, and crispy guanciale.
The noodle: extruded Semolina, durum, 00 flour
Spaghetti Amatriciana is a traditional dish of the region of the town of Amatrice in Lazio.
Allergens: Gluten* Allium
Rigatoni Bolognese
Rigatoni (short ridged cylinders, durum, semolina, 00, water), is tossed with a traditional bolognese style ragu, made from pork, beef, house lardo, mirepoix, tomato paste, white wine, stock, nutmeg, and cream. Finished with parmesan cheese, butter, and olio verde.
Allergies: gluten, egg, dairy*
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