Tomorrow evening, a slew of notable Boston chefs (Dante de Magistris, Jason Santos, Brian Poe, and so forth) will descend upon the Ritz Carlton for Curt and Shonda Schilling’s Bubbles & Bites event (get tickets here). The annual fundraiser benefits the SHADE foundation, dedicated to eradicating skin cancer. We thought we’d share a recipe from one of the evening’s featured chefs. Click through for Gianni Caruso (Bricco)’s Spaghetti Matrichiana. It’ll be available tomorrow night, but if you can’t make it to the Ritz, attempt the dish at home.
Extra Virgin Olive Oil - enough to coat bottom of pan
Diced Pancetta - 4 ounces
Bacon - 4 ounces
Hot pepper - to taste
Evaporated red wine - 1 to 2 ounces
Canned cherry tomatoes or diced tomatoes - 2 small cans
Parmesan cheese - 1 ounce
Pecorino Romano cheese - 1 ounce
Spaghetti/penne - 1 pound
Coat pan with olive oil, add all ingredients, including wine. Combine all ingredients. Top off with splash of red wine. In separate pot, cook pasta for 10-12 minutes, drain well. Toss the pasta with the sauce; add grated parmesan and pecorino.