Bucatini Amatriciana With Ricotta Salata Recipe Foodcom Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BUCATINI ALL'AMATRICIANA



Bucatini all'Amatriciana image

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

2 tablespoons extra-virgin olive oil
6 ounces guanciale
kosher salt
1 pound bucatini, bronze-cut, preferably Afeltra brand
26 ounces can whole, peeled Italian plum tomatoes, preferably San Marzano
Pinch red chili flakes
1 teaspoon freshly ground black pepper
2 ounces Pecorino Romano, plus more for serving

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



Bucatini All'Amatriciana image

This pasta dish is my signature dish. I really enjoy making this pasta, especially with the right ingredients like guanciale. Top with freshly grated Parmesan cheese.

Provided by CHEF CARLO APOLLONI

Categories     World Cuisine Recipes     European     Italian

Time 39m

Yield 2

Number Of Ingredients 9

5 ounces bucatini pasta
¼ cup extra-virgin olive oil
3 crushed garlic cloves
1 ½ ounces guanciale (cured pork cheek), sliced
¼ cup sliced red onion
1 pinch red pepper flakes
½ (8 ounce) can crushed San Marzano tomatoes
salt and ground black pepper to taste
1 ounce freshly grated Pecorino Romano cheese

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil. Stir in bucatini and return to a boil. Cook, uncovered, stirring occasionally, until bucatini is tender, about 11 minutes. Drain.
  • Heat oil in a large skillet over medium-high heat. Add garlic cloves; cook until golden brown, about 1 minute. Remove with a slotted spoon and discard. Add guanciale; cook and stir until crisp and golden, about 4 minutes. Add onion and red pepper flakes; cook and stir until onion is translucent, about 3 minutes. Stir in tomatoes, salt, and black pepper. Simmer tomato sauce until flavors combine, about 10 minutes.
  • Stir bucatini and Pecorino Romano cheese into tomato sauce and toss until evenly coated.

Nutrition Facts : Calories 633.9 calories, Carbohydrate 60.1 g, Cholesterol 21.9 mg, Fat 35.9 g, Fiber 3.2 g, Protein 17.3 g, SaturatedFat 7.4 g, Sodium 478.1 mg, Sugar 0.8 g

BUCATINI AMATRICIANA WITH RICOTTA SALATA



Bucatini Amatriciana With Ricotta Salata image

Made this for dinner twice so far, and the second time it tasted even better. Cheesey and smokey works so well together in a rich tomato sauce:D Regina Schrambling says "starch is comfort" and "cheese is seduction" and when they're combined the result is pure pleasure. BF and I have to agree wholeheartedly. I can usually only find crushed tomatoes in puree, and that worked out very well so I added that as an option. I am vegetarian so I substituted vegetarian bacon for pancetta. Another recipe of the week from The Week magazine, originally from LA Times.

Provided by Kumquat the Cats fr

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

2 ounces pancetta (optional, or bacon or veggie bacon)
1 tablespoon olive oil, best quality
1 small red onion, peeled, quartered and thinly sliced
1/2 teaspoon hot red pepper flakes (to taste)
1 (14 ounce) can Italian tomatoes (whole in puree) or 1 (14 ounce) can Italian tomatoes (crushed in puree)
kosher salt or sea salt
1/2 lb pasta (buccatini or perciatelli)
2 teaspoons unsalted butter
1/2 cup ricotta salata, finely crumbled

Steps:

  • If using, cut pancetta into i/4 inch dice. Heat oil in a deep skillet over medium-low heat. Add pancetta and cook, stirring, until it crisps and renders its fat, about 10 minutes. Remove pancetta and set aside. Break into small pieces when cooled. Remove all but about 1 tablespoon of fat from the pan and discard.
  • Add oil and onion and cook, stirring often, until tender and translucent, about 10 minutes.
  • Add red pepper flakes then add tomatoes and crush against the pan if using whole. Cook, stir and crush tomatoes into small bits, for 5 minutes.
  • Simmer 40 minutes, stirring occasionally.
  • While sauce cooks, bring large pot of water to a rolling boil with salt (about 1 Tbsp for every 2 quarts - it should be salty). Fifteen minutes before sauce is done, add pasta to water. Stir and then cook until al dente, 11-12 minutes or according to package directions.
  • Reserving 1/2 cup of cooking water, drain pasta in colander. Add butter and toss quickly, then transfer to pan with sauce. Stir until strands are thinly but evenly coated. Add a little cooking liquid if pasta seems dry. Add half Ricotta Salata and stir to combine well.
  • Transfer pasta to large bowl or platter and sprinkle with pancetta and remaining cheese. Serve hot.
  • For Vegetarian omit the pancetta or use vegetarian bacon.

Nutrition Facts : Calories 283.8, Fat 6.4, SaturatedFat 1.9, Cholesterol 5.1, Sodium 8.8, Carbohydrate 48.3, Fiber 3.3, Sugar 4.4, Protein 8.5

BUCATINI AMATRICIANA



Bucatini Amatriciana image

This classic sauce takes its spiciness from black pepper and dried chiles and its depth of flavor pancetta.

Provided by Lavender Lynn

Categories     Spaghetti

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil
4 ounces pancetta or 4 ounces unsmoked bacon, chopped, thinly sliced
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon black pepper, freshly ground
3/4 cup onion, minced
2 garlic cloves, minced
1 (28 ounce) can tomatoes, peeled with juices, crushed by hand
kosher salt
12 ounces bucatini pasta or 12 ounces spaghetti
1/3 cup pecorino cheese, finely grated (about 1 ounce)

Steps:

  • Heat oil in a large heavy skillet over medium heat. Add pancetta and sauté until crisp and golden, about 4 minutes. Add pepper flakes and black pepper; stir for 10 seconds. Add onion and garlic; cook, stirring often, until soft, about 8 minutes. Add tomatoes, reduce heat to low, and cook, stirring occasionally, until sauce thickens, 15-20 minutes.
  • Meanwhile, bring a large pot of water to a boil. Season with salt; add the pasta and cook, stirring occasionally, until 2 minutes before al dente. Drain, reserving 1 cup of pasta cooking water.
  • Add drained pasta to sauce in skillet and toss vigorously with tongs to coat. Add 1/2 cup of the reserved pasta water and cook until sauce coats pasta and pasta is al dente, about 2 minutes. (Add a little pasta water if sauce is too dry.) Stir in cheese and transfer pasta to warmed bowls.

Nutrition Facts : Calories 426.5, Fat 8.5, SaturatedFat 1.2, Sodium 16.8, Carbohydrate 74.8, Fiber 5.8, Sugar 8.9, Protein 13.3

GREEN BEANS WITH RICOTTA SALATA



Green Beans with Ricotta Salata image

Tender fresh string beans sprinkled with fresh basil leaves and ricotta salata and coated with a homemade mustard vinaigrette. Feta cheese can be substituted if ricotta salata is not available.

Provided by sugarpea

Categories     Lunch/Snacks

Time 15m

Yield 2 serving(s)

Number Of Ingredients 9

1 1/2 teaspoons salt, plus
1/8 teaspoon salt
8 ounces string beans, stem ends trimmed
1 ounce ricotta cheese, crumbled
10 small fresh basil leaves
1/4 teaspoon Dijon mustard
1 1/2 teaspoons red wine vinegar
1 1/2 tablespoons olive oil
1 pinch fresh ground black pepper

Steps:

  • Cook beans in boiling water with 1 1/2 tsp salt, about 4 minutes, until just tender; drain and immerse in an ice bath; drain, pat dry and place in bowl with cheese and basil leaves.
  • Whisk mustard, vinegar, oil, remaining 1/8 tsp salt, and pepper until oil is emulsified; pour over beans and toss to coat.

Nutrition Facts : Calories 151.6, Fat 12.2, SaturatedFat 2.6, Cholesterol 7.5, Sodium 1916, Carbohydrate 8.7, Fiber 4, Sugar 1.6, Protein 3.8

BUCATINI WITH PANCETTA, TOMATO, AND ONION



Bucatini With Pancetta, Tomato, and Onion image

Make and share this Bucatini With Pancetta, Tomato, and Onion recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 4 Hours

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 8

1 (35 ounce) can Italian plum tomatoes (San Marzano)
salt
5 tablespoons extra virgin olive oil
1 medium onion, sliced thin (abou 2 cups)
6 ounces pancetta, sliced 1/4 inch thick, cut into 1 1/2 inch julienne strips
2 whole dried red peperoncino hot red peppers (or 1/2 t. crushed hot red pepper)
1 lb bucatini pasta or 1 lb perciatelli
1 cup grated pecorino romano cheese, plus more for passing

Steps:

  • Pass the tomatoes and their liquid through a food mill fitted with the fine disc; set aside.
  • Bring 6 quarts of salted water to a boil in an 8-quart pot.
  • In a large skillet, heat 2 tablespoons oil over med-high heat; add in onion; cook/stir until wilted, about 4 minutes.
  • Stir in the pancetta; cook 2 minutes.
  • Add in the hot red peppers and the tomatoes; bring to a boil.
  • Adjust the heat to a simmer and season lightly with salt; cook/stir occasionally until the sauce is thickened, about 20 minutes.
  • Meanwhile, stir the bucatini into the boiling water and cook, stirring occasionally, until done, about 12 minutes.
  • Check the seasoning of the sauce, adding salt if necessary (remember the Pecorino is mildly salty).
  • Reserve about 1 cup of the pasta cooking water; drain pasta, return it to the pot, and pour in half the sauce.
  • Bring the sauce and pasta to a boil and drizzle in the remaining 3 tablespoons oil.
  • Add some of the pasta cooking water, if necessary, to make enough sauce to coat the pasta lightly.
  • Check seasoning again and add salt if necessary.
  • Remove pan from heat; stir in 1 cup grated cheese, and transfer to a large heated serving platter or bowl.
  • Spoon the remaining sauce over the top and pass additional grated cheese separately, if desired.

PASTA WITH WINTER SQUASH AND RICOTTA SALATA



Pasta With Winter Squash and Ricotta Salata image

This is from the New York Times. If you can't find ricotta salata, goat cheese is an acceptable substitute. I haven't tried this yet.

Provided by windhorse23

Categories     European

Time 55m

Yield 4 serving(s)

Number Of Ingredients 8

1 (1 1/2 lb) butternut squash, peeled, seeded and cut in 1/2 inch dice
3 garlic cloves, lightly crushed
2 teaspoons fresh rosemary (to taste) or 2 teaspoons sage, chopped (to taste)
2 tablespoons extra virgin olive oil
12 ounces spaghetti or 12 ounces penne
2 ounces ricotta salata, grated or 2 ounces crumbled goat cheese
1 tablespoon fresh parsley, chopped
salt & freshly ground black pepper

Steps:

  • Preheat the over to 425 degrees. Cover a baking sheet with foil. In a bowl, toss the squash with the garlic, salt, pepper and rosemary, and one tablespoon of olive oil until the squash is coated with oil.
  • Transfer to the baking sheet, place in the over and roast for 30 minutes or until the squash is tender and carmelized.
  • Remove from oven. Remove the garlic cloves and discard. Transfer the squash to a wide bowl and add the cheese. Keep warm.
  • Meanwhile, cook the pasta in salted water until al dente. Ladle about 1/2 cup of the cooking water from the pasta into the bowl with the squash and cheese and combine.
  • When the pasta is ready, drain and toss with the squash mixture, the remaining tablespoon of olive oil and the parsley. Serve hot.

Nutrition Facts : Calories 457.8, Fat 8.2, SaturatedFat 1.2, Sodium 12.2, Carbohydrate 84.7, Fiber 6.3, Sugar 5.3, Protein 13

More about "bucatini amatriciana with ricotta salata recipe foodcom recipes"

BUCATINI AMATRICIANA WITH RICOTTA SALATA RECIPE - LOS …
bucatini-amatriciana-with-ricotta-salata-recipe-los image
2006-11-29 Kosher or sea salt. ½ pound bucatini or perciatelli. 2 teaspoons unsalted butter. ½ cup finely crumbled ricotta salata. 1. Cut the pancetta into …
From latimes.com
Servings 4-6
Estimated Reading Time 8 mins
Category MAINS
Total Time 1 hr 20 mins
  • Heat the oil in a deep skillet over medium-low heat. Add the pancetta and cook, stirring, until it crisps and renders its fat, about 10 minutes. Remove all but about 1 tablespoon of the fat from the pan and discard. Add the onion and cook, stirring until tender and translucent, about 10 minutes. Add the red pepper flakes, then crush the tomatoes into the pan and add the puree. Cook, stirring to crush the tomatoes into the finest bits, for 5 minutes. Simmer 40 minutes, stirring occasionally.
  • While the sauce cooks, bring a large pot of water to a rolling boil with salt (about 1 tablespoon for every 2 quarts -- it should taste salty). Fifteen minutes before the sauce is done, add the pasta to the water. Stir and then cook until it is just al dente, 11 to 12 minutes or according to the package directions.
  • Reserving one-half cup of the cooking water, drain the pasta in a colander. Add the butter and toss quickly, then transfer to the pan with the sauce. Stir until the strands are thinly but evenly coated. Add a little cooking liquid if the pasta seems dry. Add half the ricotta salata and stir to combine well. Transfer the pasta to a large bowl or platter and sprinkle with the remaining cheese. Serve hot.
See details


15-MINUTE MARINA SAUCE RECIPE WITH BUCATINI & RICOTTA …
15-minute-marina-sauce-recipe-with-bucatini-ricotta image
2019-07-29 Directions. Slice each clove of garlic as thin as possible—aim for 1/8-inch to 1/4-inch—then cut each clove-worth of slices in half, so you end up with a bunch of thin half-moons. Set a heavy, non-reactive pan over a medium …
From food52.com
See details


BUCATINI AMATRICIANA - SIMPLY DELICIOUS
bucatini-amatriciana-simply-delicious image
2022-07-06 Use a slotted spoon and remove the pork from the pan and set aside. Cook the onion, garlic and chilli flakes in the pork fat until softened and fragrant. Stir the tomatoes into the pan and season with salt and pepper. Add …
From simply-delicious-food.com
See details


BUCATINI ALL'AMATRICIANA RECIPE
2022-09-02 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 pasta …
From simplyrecipes.com
See details


BUCATINI AMATRICIANA WITH RICOTTA SALATA | RECIPE | BUCATINI, RECIPES ...
Apr 23, 2016 - BACK in the last century, an Italian sommelier who became a friend spent a fair amount of time in my kitchen, much of it insisting that nearly every iconic American food was …
From pinterest.com
See details


BUCATINI AMATRICIANA WITH RICOTTA SALATA RECIPE - FOOD.COM
Aug 14, 2016 - Made this for dinner twice so far, and the second time it tasted even better. Cheesey and smokey works so well together in a rich tomato sauce:D Reg
From pinterest.com
See details


BUCATINI WITH RICOTTA RECIPE - LA CUCINA ITALIANA
2021-08-17 Cook in boiling salted water. 2. Set aside two florets and blend the rest with 1 tsp. oil. Add salt to taste and a generous amount of freshly ground pepper. 3. Cook the pasta in …
From lacucinaitaliana.com
See details


BUCATINI AMATRICIANA WITH RICOTTA SALATA RECIPE - WEBETUTORIAL
The ingredients are useful to make bucatini amatriciana with ricotta salata recipe that are pancetta, olive oil, red onion, hot red pepper flakes, italian tomatoes, kosher salt, pasta, …
From webetutorial.com
See details


BUCATINI AMATRICIANA WITH RICOTTA SALATA - RECIPES LIST
Step 4Reserving one-half cup of the cooking water, drain the pasta in a colander. Add the butter and toss quickly, then transfer to the pan with the sauce. Stir until the strands are thinly but …
From recipes-list.com
See details


RICOTTA SALATA PASTA RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
Reserve 1 cup pasta water, then drain. Return pasta to pot. In a medium bowl, combine ricotta, oil, pecorino, lemon juice, and zest. Season with salt, pepper, and a pinch of red pepper …
From stevehacks.com
See details


BUCATINI AMATRICIANA WITH RICOTTA SALATA RECIPE - FOOD.COM
Bucatini Amatriciana With Ricotta Salata Recipe - Food.com. 5 ratings · 1 hour · Serves 4. Sheila DuPell Walter. 102 followers. Ricotta Salata Recipe. Vegetarian Bacon. Pancetta …
From pinterest.com
See details


Related Search