AMATRICIANA
This is a classic Italian pasta dish. Use fresh basil when it's in season; at other times, use fresh flat-leaf parsley.
Provided by Christine L.
Categories Main Dish Recipes Pasta
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Cook diced bacon in a large saucepan over medium high heat until crisp, about 5 minutes. Drain all but 2 tablespoons of drippings from the pan.
- Add onions, and cook over medium heat about 3 minutes. Stir in garlic and red pepper flakes; cook 30 seconds. Add canned tomatoes, undrained; simmer 10 minutes, breaking up tomatoes.
- Meanwhile, cook the pasta in a large pot of 4 quarts boiling salted water until al dente. Drain.
- Stir basil into the sauce, and then toss with cooked pasta. Serve with grated Parmesan cheese.
Nutrition Facts : Calories 528.5 calories, Carbohydrate 97.6 g, Cholesterol 12.1 mg, Fat 7.5 g, Fiber 6.3 g, Protein 21.5 g, SaturatedFat 2.3 g, Sodium 701.6 mg, Sugar 11.8 g
AMATRICIANA PASTA
Steps:
- Place the guanciale in a 1-quart saucepot with 2 tablespoons of the oil and render the fat out on low heat (you don't want too much heat, or you'll scorch the guanciale), 15 to 20 minutes. When the fat is rendered out, place the guanciale on paper towels, reserve the fat and put aside.
- If your tomato sauce isn't silky smooth, put it in a blender for about a minute. Add 2 tablespoons of the guanciale fat, the remaining 1 tablespoon oil and the garlic to an 8-inch saute pan. Heat it over medium-high heat to infuse the oil with garlic flavor, about 2 minutes.
- Meanwhile, season the pasta water with salt and add the pasta. Cook it for 80 percent of the way (if the directions say boil for 10 minutes, boil for 8 minutes, as you will finish cooking it in the sauce).
- Add the tomatoes, 1/4 cup pasta water and red pepper flakes. Remove the garlic and add a pinch of salt. Reduce for 3 to 4 minutes, then add the pasta (once it's ready) and half of the guanciale. Toss and stir for about 2 minutes (the sauce should reduce a little and the pasta should be al dente). Toss to combine and cook to bring the flavors together, about 1 minute. Turn off the heat and finely grate about 1/4 cup cheese over top.
- Place the pasta onto plates. Place the remainder of the crispy guanciale on top as garnish, more cheese if necessary and a drizzle of oil. Serve immediately.
AMATRICIANA SAUCE | PASTA AMATRICIANA RECIPE
Amatriciana Sauce is a famous recipe of Roman trattorias and restaurants, originally born in Amatrice, a small town in the district of Rieti. The ingredients are basically four: red pepper, pecorino romano, guanciale and peeled tomatoes.
Provided by Recipes from Italy
Categories pasta recipes
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- cut guanciale into strips. Then place the red pepper in the frying pan and add the guanciale.
- Sauté the guanciale, turning it often with a wooden spoon, until the white fat part has become transparent and golden (about 5 min). Now is the time to add the white wine (optional). Keep the high heat and let it evaporate.
- Add peeled tomatoes with their sauce, stir, then cook Amatriciana sauce for 10 minutes on medium heat. Add fine salt to taste.
- When the sauce is ready, remove the red pepper and keep the sauce aside. Meanwhile, cook pasta in plenty of salted water. Season and serve.
Nutrition Facts : ServingSize 100 g, Calories 345 cal
TRADITIONAL SPAGHETTI ALL'AMATRICIANA
This classic Roman pasta dish is quick and easy to make with few ingredients. Traditionally, guanciale is used, but I prefer pancetta.
Provided by Aldo
Categories World Cuisine Recipes European Italian
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
- Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat and cook onion until golden brown, about 5 minutes. Add pancetta and cook, stirring occasionally, until crisp, 2 to 3 minutes. Pour in passata, water, and sugar; cook until sauce has thickened, 10 to 15 minutes
- Drain spaghetti and toss with sauce, remaining olive oil, Parmesan cheese, and red pepper flakes. Season with salt and pepper.
Nutrition Facts : Calories 662.4 calories, Carbohydrate 97.2 g, Cholesterol 19.8 mg, Fat 19.7 g, Fiber 6.5 g, Protein 24 g, SaturatedFat 4.4 g, Sodium 615.7 mg, Sugar 4.8 g
AMATRICIANA PASTA
Slightly spicy tomato and bacon pasta dish - utterly irresistible
Provided by sashaarmour
Time 40m
Yield Serves 4
Number Of Ingredients 10
Steps:
- Thinly slice the onion and cut the bacon into pieces of about 7mm thickness. Discard the seeds of the chilli and chop finely.
- Heat the olive oil in a saucepan and fry the bacon on a low heat. Once the bacon starts to become slightly crispy on the edges, add the onion and chilli. Cook on a low heat until the onions start to caramelise. (POINT: At least 15mins)
- Add the chopped tomatoes and sugar and leave the sauce to thicken on a low to medium heat for 15-20mins.
- Season with a little salt, pepper and dash of maggi or worcester sauce.
- Pour over cooked pasta and serve with chopped parsley and grated parmesan.
PASTA AMATRICIANA
Pasta amatriciana is a traditional Italian dish that features a sauce of guanciale (salt-cured pork jowl), tomato, pecorino romano and chiles. Some variations include onion and white wine. The final product tastes much more complex than the ingredient list would suggest: This simple pantry meal delivers deep flavors, as the bright, tangy tomato base balances the rich pork, and a mix of dried peppers adds layers of subtle heat. Guanciale can be found in Italian specialty shops or online, but pancetta is a good alternative. Bucatini is a thicker pasta with a hollow center that captures the thick sauce, but spaghetti delivers equally tasty results.
Provided by Kay Chun
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a large (12-inch) skillet, heat olive oil over medium. Add guanciale and cook, stirring occasionally, until golden, about 5 minutes. To the skillet, add tomatoes, black pepper and red-pepper flakes, and season with salt. Cook, stirring occasionally and smashing tomatoes with the back of a wooden spoon, until tomatoes have broken down and sauce is thickened, about 15 minutes.
- Meanwhile, in a large pot of salted water, cook pasta according to package directions until just shy of al dente. Reserve 1 cup of the pasta cooking water and drain.
- Add pasta, tomato sauce and ½ cup of pasta cooking water back to the large pasta pot and stir vigorously over medium-high heat until pasta is evenly coated in the sauce, about 1 minute. (Add more pasta water if sauce is dry.) Remove from heat, stir in the cheese and season to taste with salt.
- Divide pasta among bowls and garnish with more cheese and black pepper.
PASTA AMATRICIANA
Steps:
- Make sure to have a pot of boiling salted water for pasta going before starting this dish. You will not cook the pasta all the way as you will finish it in the pan with the sauce. Drop the pasta into the boiling water to start the cooking process. Meanwhile, in a saute pan heat some oil over high heat and add the pancetta. Saute until the pancetta is rendered (most of the fat melts away), and then turn the heat down to medium. Pancetta should look like crispy bacon. Add the onions and stir constantly making sure the onions do not burn. Once the onions are soft and cooked through, add the red sauce. Cook for 1 minute, and then add the cheese and pepper flakes, stirring to incorporate. Turn off the heat on the sauce and add the cooked pasta to the pan with the sauce. Turn the heat back on to low and toss the pasta constantly so that the sauce will stick to the pasta (the sauce should be thick and shouldn't create a pool on the plate). Transfer the pasta and sauce to a bowl and sprinkle more cheese on top to serve.
SPAGHETTI AMATRICIANA
Provided by Food Network
Categories main-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a large Dutch oven or heavy-bottomed pot over medium-high heat, and add the oil, guanciale and onions. Sprinkle with salt and caramelize the guanciale, about 5 minutes. Add the garlic and saute until lightly browned, about 2 minutes. Add the crushed tomatoes and Calabrian chile paste, then lower to medium-low heat. Season with a few pinches of salt to taste (keep in mind that the cheese added at the end will add salinity to the final dish). Cook, stirring occasionally to avoid scorching, for about 30 minutes. Remove from the heat and cover to keep warm.
- In a large pot over high heat, boil well-salted water (salty like the ocean). Add the spaghetti and cook according to the package directions until slightly undercooked (the pasta will continue to cook in the sauce). Add 2 tablespoons pasta water to the sauce. Strain the pasta and add to the sauce. Cook over high heat until the sauce has coated the noodles, about 2 minutes. Remove from the heat, then add to a large bowl and mix in the Pecorino and butter. Divide among individual serving bowls. Garnish each with more grated Pecorino.
PASTA AMATRICIANA
Steps:
- Make sure to have a pot of boiling salted water for pasta going before starting this dish. You will not cook the pasta all the way as you will finish it in the pan with the sauce.
- Drop the pasta into the boiling water to start the cooking process.
- Meanwhile, in a saute pan heat some oil over high heat and add the pancetta. Saute until the pancetta is rendered (most of the fat melts away), and then turn the heat down to medium. Pancetta should look like crispy bacon. Add the onions and stir constantly making sure the onions do not burn. Once the onions are soft and cooked through, add the red sauce. Cook for 1 minute, and then add the cheese and pepper flakes, stirring to incorporate.
- Turn off the heat on the sauce and add the cooked pasta to the pan with the sauce. Turn the heat back on to low and toss the pasta constantly so that the sauce will stick to the pasta (the sauce should be thick and shouldn't create a pool on the plate). Transfer the pasta and sauce to a bowl and sprinkle more cheese on top to serve.
PASTA ALL'AMATRICIANA
One of the secrets to perfect Italian pasta is to finish cooking the pasta in the sauce. If you master and understand this dish, you will understand the art of Italian pastas and pasta sauces which is all about putting very simple ingredients together in just the right way. Try using my Fresh Garden Tomato Sauce (see Notes).
Provided by Chef John
Categories Pasta and Noodles Pasta by Shape Recipes
Time 30m
Yield 2
Number Of Ingredients 8
Steps:
- Cut guanciale into 1-inch by 1/8-inch strips.
- Heat olive oil over medium heat in a saucepan. Add guanciale and cook until well browned and fully rendered, 5 to 7 minutes. Turn off the heat and use a slotted spoon to transfer it to a bowl. Leave all fat in the pan.
- Start pasta: Bring a large pot of generously salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally, until not quite done, about 10 minutes. You want it undercooked by at least 1 to 1 1/2 minutes.
- At the same time, add wine to the guanciale fat in the saucepan. Place over medium-high heat and cook for about 1 minute. Stir in tomato sauce and pepper; bring to a simmer.
- Transfer the almost fully-cooked pasta into the sauce using a slotted spoon; it's okay if some water gets in the sauce. Add guanciale and stir to combine. Season with salt. Cook and stir until pasta absorbs the sauce and finishes cooking, and the sauce thickens up, about 3 minutes. If the sauce gets too thick, add a splash of the pasta water.
- Turn off the heat and add some of the Pecorino cheese. Stir until melted, then repeat until all cheese has been added.
- Ladle into 2 bowls and serve.
Nutrition Facts : Calories 759.9 calories, Carbohydrate 52 g, Cholesterol 66.1 mg, Fat 50.9 g, Fiber 4.5 g, Protein 20.6 g, SaturatedFat 18.4 g, Sodium 1254.2 mg, Sugar 9.6 g
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