BUCATINI ALL'AMATRICIANA
The key to bucatini all'amatriciana is guanciale: cured pork jowls, akin to pancetta or unsmoked bacon, cooked until crispy, then sauced with San Marzano tomatoes. It's classic Roman cuisine-just a few choice ingredients, deftly combined, in all of 30 minutes from start to finish.
Provided by Tony Mantuano
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Sauce, part 1: Dice the guanciale, then sauté in olive oil over medium heat, 6-8 minutes or until the guanciale is crisp.
- Pasta: Meanwhile, bring a large pot of salted water to a boil. Add pasta to the boiling water and cook until al dente, about 3 minutes less than what the box advises. (Chef Mantuano advises using bronze-cut pasta for his dishes. These noodles are made with bronze molds instead of Teflon, for a surface texture that's a bit rougher and more porous. This greatly helps the sauce to cling to each noodle.)
- Sauce, part 2: Add the tomatoes to the crispy guanciale and bring to a simmer. Using a wooden spoon, stir the sauce occasionally, breaking up the tomatoes as they are cooking, 5 minutes. Set aside.
- Assembly: Reserve ½ cup of the pasta water, then drain the bucatini. Return the pasta to the pot. Season the sauce with chili flakes and black pepper. Pour sauce and reserved pasta water into the pot and cook over low heat, tossing the pasta with the sauce to allow them to "marry," 2 minutes. The pasta should still be firm to the bite.
- Transfer the pasta to a platter. Grate Pecorino Romano directly on top, about ½ cup. Serve immediately, passing more cheese at the table.
BUCATINI ALL'AMATRICIANA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 28m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil and salt the water.
- Heat a large deep over medium high heat. Add oil and pancetta. Cook pancetta 2 or 3 minutes then add onions and garlic and crushed red pepper flakes. Cook 7 or 8 minutes more, until onions are translucent. Add tomatoes and parsley. Season the sauce with salt and pepper. Simmer sauce over low heat until ready to serve.
- Cook bucatini pasta to al dente or, with a bite to it. Drain pasta well. Do not rinse. Starchy pasta holds more sauce. Toss hot pasta with sauce and serve. Pass grated cheese at the table.
BUCATINI ALL'AMATRICIANA
Provided by Anne Burrell
Categories main-dish
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Coat a large saucepan with olive oil. Add the guanciale and saute over low heat. Cook until it is brown and crispy and has rendered a lot of fat. Remove and reserve 1/3 of the guanciale for garnish. Bring the pan to a medium heat and add the onions and crushed red pepper. Season generously with salt, to taste. Cook the onions until they are translucent, starting to turn golden and are very aromatic. Add the tomatoes and bring to a boil, then reduce the heat and simmer the sauce for about 1 hour, tasting periodically. Adjust the salt, as needed.
- Bring a large pot of well salted water to a boil over high heat. Add the pasta and cook for 1 minute less than the instructions on the package. Remove 3 or 4 ladlefuls of the sauce from the pot to a bowl, as an insurance policy. You can always add it back in but it's harder to take out once the pasta is in the pan. You're looking for the perfect ratio between pasta and sauce. Drain the pasta from the water and add to the pot of sauce. Stir to coat with the sauce. This is how you always finish pasta; you cook it in the sauce to perform the marriage of the pasta and the sauce. Add more sauce, if necessary. Add in the cheese and drizzle with olive oil to really bring the marriage together. Toss to coat and serve in shallow bowls garnished with cheese and the reserved guanciale. Sprinkle with chives to finish, if using.
- YUUUMMMEEEEE!
BUCATINI ALL'AMATRICIANA
From the Great Big Food Show
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil and salt the water.
- Heat a large deep skillet over medium high heat. Add oil and pancetta. Cook pancetta 2 or 3 minutes then add onions and garlic and crushed red pepper flakes. Cook 7 or 8 minutes more, until onions are translucent. Add tomatoes and parsley. Season the sauce with salt and pepper. Simmer sauce over low heat until ready to serve.
- Cook bucatini pasta to al dente or, with a bite to it. Drain pasta well. Do not rinse. Starchy pasta holds more sauce. Toss hot pasta with sauce and serve. Pass grated cheese at the table to top pasta.
More about "bucatini allamatriciana with spicy smoked mozzarella meatballs recipes"
BUCATINI ALL’AMATRICIANA WITH SMOKED …
Web Mar 10, 2014 Smoked mozzarella-stuffed meatballs over tender bucatini pasta and smoky Amatriciana sauce. Ingredients FOR THE SAUCE: 6 ounces, weight Thick …
From tastykitchen.com
From tastykitchen.com
See details
BUCATINI ALL’AMATRICIANA WITH SPICY SMOKED MOZZARELLA …
Web Dec 20, 2011 2 ounces smoked mozzarella cheese, cut into 16 (1/2-inch) cubes 1 pound bucatini or other long pasta Step 1 For the sauce: In a large, heavy skillet, heat the oil …
From epicurious.com
Servings 4-6Author Condé Nast
From epicurious.com
Servings 4-6Author Condé Nast
See details
BUCATINI ALL'AMATRICIANA WITH SMOKED MOZZARELLA MEATBALLS
Web Jun 9, 2022 Bucatini All'Amatriciana with Smoked Mozzarella Meatballs - Giadzy Amatriciana is one of the main famous pasta dishes of Rome, and eating it always brings …
From giadzy.com
Servings 6Category Main CourseAuthor Giada De LaurentiisTotal Time 50 mins
From giadzy.com
Servings 6Category Main CourseAuthor Giada De LaurentiisTotal Time 50 mins
See details
BUCATINI ALL'AMATRICIANA RECIPE - CESARE CASELLA - FOOD & WINE
Web Apr 14, 2021 Two 35-ounce cans peeled Italian plum tomatoes. 1/4 cup plus 2 tablespoons extra-virgin olive oil. 1 large onion, finely chopped. 2 small dried red chiles, …
From foodandwine.com
From foodandwine.com
See details
BUCATINI ALL'AMATRICIANA RECIPE - LA CUCINA ITALIANA
Web Jun 14, 2022 Bring a pot of water to a boil. Cut the guanciale into 1/4″ strips. Heat a drizzle of oil in a pan, sauté the guanciale until cooked (around 3-5 minutes), then …
From lacucinaitaliana.com
From lacucinaitaliana.com
See details
BUCATINI ALL'AMATRICIANA WITH SPICY SMOKED MOZZARELLA MEATBALLS
Web About Press Copyright Contact us Creators Advertise Developers Terms Privacy Policy & Safety How YouTube works Test new features Press Copyright Contact us Creators ...
From youtube.com
From youtube.com
See details
BUCATINI ALL'AMATRICIANA RECIPE - SIMPLYRECIPES.COM
Web Sep 2, 2022 Use tongs to add the cooked bucatini into the sauce and toss to evenly coat. Remove the pan from the heat. Sprinkle in 1/4 cup Pecorino and toss to coat. Serve the …
From simplyrecipes.com
From simplyrecipes.com
See details
BUCATINI ALL' AMATRICIANA (SPICY ITALIAN PASTA) - CHILI PEPPER MADNESS
Web Aug 4, 2021 How to Make Bucatini all Amatriciana - the Recipe Method. Guanciale, Onion and Peppers. Heat the olive oil in a large pan to medium heat and add the guanciale, …
From chilipeppermadness.com
From chilipeppermadness.com
See details
BUCATINI ALL'AMATRICIANA WITH SPICY SMOKED MOZZARELLA MEATBALLS
Web Bucatini All'amatriciana with Spicy Smoked Mozzarella Meatballs 1 hr 15 mins 54/ 100 Rating Food Network 23 Ingredients Ingredients Makes 4 to 6 servings 6 …
From punchfork.com
From punchfork.com
See details
SEARCHABLE RECIPE DATABASE - BUCATINI ALL'AMATRICIANA WITH SPICY …
Web Bake the meatballs for 15 minutes until cooked through. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring …
From directaccessrecipes.com
From directaccessrecipes.com
See details
BUCATINI ALL'AMATRICIANA WITH SPICY MOZZARELLA MEATBALLS RECIPE ...
Web May 1, 2012 Now that I have got into the grind, I was highly motivated to try out something new today. A quick look at the pantry and my eyes didn't go past the Bucatini. :-) …
From mareenasrecipecollections.com
From mareenasrecipecollections.com
See details
BUCATINI ALL'AMATRICIANA WITH SPICY SMOKED MOZZARELLA …
Web Apr 30, 2020 All'matriciana is a classic, slightly spicy tomato sauce with either guanciale or pancetta. For this recipe, Giada adds more protein to the bucatini dish with homemade …
From popsugar.com
From popsugar.com
See details
BUCATINI ALL'AMATRICIANA WITH SPICY SMOKED MOZZARELLA …
Web 2 tablespoons olive oil 6 ounces pancetta, diced 1 yellow onion, finely chopped 2 garlic cloves, minced Pinch crushed red pepper flakes 1 (14-ounce) can crushed tomatoes
From keeprecipes.com
From keeprecipes.com
See details
BUCATINI ALL'AMATRICIANA RECIPE - LEITE'S CULINARIA
Web Sep 24, 2021 Heat the oil in a very large skillet over medium heat. Add the bacon and cook until it just begins to crisp, about 6 minutes. If desired, drain some of the bacon …
From leitesculinaria.com
From leitesculinaria.com
See details
BUCATINI ALL’AMATRICIANA WITH SMOKED MOZZARELLA & MEATBALLS
Web Apr 9, 2021 1 pound bucatini or other long pasta For The Meatballs: 1 small 6-ounce onion, grated 1/2 cup chopped fresh flat-leaf parsley plus 1/4 cup 2/3 cup grated …
From hardcoreitalians.blog
From hardcoreitalians.blog
See details
BEST BUCATINI ALL'AMATRICIANA RECIPE RECIPE - LA CUCINA ITALIANA
Web Jun 18, 2021 1. Remove the rind from the guanciale. First cut it into slices and then into matchsticks. 2. Peel the tomatoes and cut into wedges. 3. Brown the guanciale in a …
From lacucinaitaliana.com
From lacucinaitaliana.com
See details
BUCATINI ALL'AMATRICIANA WITH SPICY SMOKED MOZZARELLA …
Web Meatballs: 1 small (6-ounce) onion, grated 1/2 cup chopped fresh flat-leaf parsley, plus 1/4 cup 2/3 cup grated Parmesan cheese, plus 1/4 cup 1/3 cup Italian-style bread crumbs
From keeprecipes.com
From keeprecipes.com
See details
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search