Bombolotti All Amatriciana Recipes

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AMATRICIANA



Amatriciana image

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

4 slices bacon, diced
½ cup chopped onion
1 teaspoon minced garlic
¼ teaspoon crushed red pepper flakes
2 (14.5 ounce) cans stewed tomatoes
1 pound linguine pasta, uncooked
1 tablespoon chopped fresh basil
2 tablespoons grated Parmesan cheese

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

TRADITIONAL SPAGHETTI ALL'AMATRICIANA



Traditional Spaghetti all'Amatriciana image

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

1 pound spaghetti
3 tablespoons extra-virgin olive oil, divided, or more if needed
1 onion, finely chopped
7 ounces pancetta bacon, diced
2 cups passata (crushed tomatoes)
1 tablespoon water, or more as needed
½ teaspoon white sugar
2 tablespoons grated Parmesan cheese
1 pinch red pepper flakes, or to taste
salt and freshly ground black pepper to taste

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 (GUANCIALE, TOMATO, AND PECORINO ROMANO)



Amatriciana (Guanciale, Tomato, and Pecorino Romano) image

Provided by Oretta Zanini De Vita

Categories     Cheese     Pasta     Tomato     Dinner

Number Of Ingredients 10

For the condimento:
2 1/2 ounces (70 grams) guanciale, cut into thin strips
2-3 tablespoons extra virgin olive oil
1 small onion (any kind), chopped (optional but recommended)
1 pound (450 grams) red, ripe sauce tomatoes, broken into pieces, or canned Italian peeled tomatoes, drained
1 small piece dried chile
salt
To make the dish:
1 pound (450 grams) pasta (see note below)
7 rounded tablespoons (70 grams) grated pecorino (see headnote)

Steps:

  • Put the guanciale and oil in a saucepan. Turn the heat to medium and heat gently so the guanciale renders some fat and starts to brown. Taste a piece to assess how salty it is. Then, when it just begins to become crisp, add the chopped onion (if using) and sauté gently until transparent. Add the tomatoes and chile, then taste for salt (how much you need will depend on the guanciale).
  • Finish cooking the sauce, covered, over low heat. You'll know it's done when the liquid has thickened somewhat and the fat shows on the surface, about 20 minutes.
  • Make-ahead note: This much can be done earlier in the day, but this sauce is not customarily made in advance or kept, except casually as leftovers for the next day.
  • Bring 5 quarts (5 liters) of water to a boil in an 8-quart (8-liter) pot over high heat. Add 3 tablespoons kosher salt, then add the pasta and cook, stirring occasionally, until al dente.
  • Warm a serving bowl or platter in a low oven. If the oven is not practical, warm the bowl just before use with hot water, even a ladleful of the pasta cooking water.
  • Drain the pasta and put it in the warmed serving bowl. Toss it first with the grated cheese, then with the sauce. Serve immediately.

BOMBOLOTTI ALL' AMATRICIANA RECIPE



Bombolotti All' Amatriciana Recipe image

Provided by á-174942

Number Of Ingredients 10

3/4 pound bombolotti pasta see * Note 1
Salt as needed
1/4 pound guanciale see * Note 2
2 tablespoons extra-virgin olive oil divided
1 garlic clove unpeeled
2 tablespoons finely-chopped red onion
2 medium tomatoes peeled, seeded, and chopped
1/2 teaspoon dried red pepper flakes
2 tablespoons grated Parmigiano-Reggiano
1 tablespoon grated pecorino Romano

Steps:

  • * Note 1: Bombolotti pasta is in the shape of a squat, ridged tube, essentially, half-rigatoni. But artisanal spaghetti or bucatini will do nicely as well. * Note 2: Guanciale, cured pork cheek, is available by mail from specialty sources such as Corti Bros., in Sacramento, (800) 509-3663, and BuonItalia in New York, (212) 633-9090 or www.buonitalia.com Cook the pasta in boiling salted water until al dente, 12 minutes. Meanwhile, cut the guanciale into strips about 2 inches long and one-fourth-inch thick. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the garlic and cook until fragrant, 1 minute. Add the guanciale and cook until lightly brown, another minute (it will not cook like bacon). Add the onion and cook another minute. If necessary, spoon excess fat from the pan. Add the tomatoes and cook 2 minutes. Add salt to taste and the red pepper flakes. Discard the garlic. Drain the pasta and add to the skillet. Add the Parmigiano-Reggiano and pecorino Romano. Add the remaining tablespoon of oil and toss together. This recipe yields 4 servings. Each serving: 259 calories; 174 mg. sodium; 20 mg. cholesterol; 11 grams fat; 3 grams saturated fat; 26 grams carbohydrates; 12 grams protein; 1.92 grams fiber.

PASTA ALL'AMATRICIANA



Pasta all'Amatriciana image

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

4 ounces pork cheeks
1 tablespoon olive oil
4 ounces rigatoni pasta
3 tablespoons dry white wine
1 ½ cups fresh tomato sauce
freshly ground black pepper to taste
kosher salt to taste
1 ½ ounces finely grated Pecorino Romano cheese

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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