Penne Amatriciana Recipes

PENNE AMATRICIANA

Penne Amatriciana image

Provided by Florence Fabricant

Categories dinner, easy, quick, weekday, pastas, main course

Time 35m

Yield 6 servings

Number Of Ingredients 10

Ingredients

1 tablespoon extra-virgin olive oil
2 ounces pancetta, diced (slab bacon can be substituted)
Salt
1 large onion, sliced thin
3 large cloves garlic, sliced
2 pounds ripe tomatoes, finely chopped
1 teaspoon finely minced hot red chili
1 pound penne
1 tablespoon finely chopped fresh Italian parsley
Freshly grated Italian Parmesan cheese

Steps:

Heat the oil in a large skillet, add the pancetta or bacon and saute over medium heat until the pancetta is beginning to turn golden. Add the onion and cook over low heat about 10 minutes, until it is very soft.
While the onion is cooking, bring a large pot of salted water to a boil.
When the onion is soft, stir in the garlic, tomatoes and chili, increase heat to medium and allow to cook, stirring from time to time, until the tomatoes are soft, about 10 minutes.
While the tomatoes are cooking add the penne to the boiling water, stir and cook for eight minutes. Drain thoroughly.
Season tomato sauce to taste, add penne and parsley to skillet, stir and cook a minute or two longer so ingredients thoroughly intermingle, then serve with grated Parmesan.

Nutrition Facts : @context http, Calories 376, UnsaturatedFat 5 grams, Carbohydrate 65 grams, Fat 7 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 592 milligrams, Sugar 7 grams, TransFat 0 grams

PENNE AMATRICIANA

Penne Amatriciana image

A classic pasta dish, a rich tomato sauce with pancetta and chili that has its origins in the town of Amatrice in central Italy.

Provided by English_Rose

Categories Penne

Time 3h10m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

14 ounces penne pasta
olive oil
1 1/3 lbs smoked pancetta, sliced into matchstick sized pieces
4 red onions, chopped
1/2 teaspoon dried chili, flakes
1/2 cup red wine
1 (14 ounce) can chopped tomatoes
1 sprig rosemary, leaves chopped
12 tablespoons parmesan cheese, grated

Steps:

Heat a splash of olive oil in a pan and fry the pancetta for 4-5 minutes until crisp. Add the onions and lightly fry until soft, about 15 minutes. Stir in the chili and cook for 1-2 more minutes.
Pour in the wine and turn up the heat to high, cooking until the alcohol has evaporated. Stir, then add the chopped tomatoes and rosemary.
Reduce the heat to low and allow the sauce to simmer for 2 hours 30 minutes, until thick and fairly dry.
Cook the penne in boiling salted water until al dente, about 10 minutes. Drain and set aside.
Stir in 8 tbs of the parmesan into the sauce and cook for 1 more minute, then mix with the pasta and season with black pepper. Serve on plates and scatter over the rest of parmesan.

Nutrition Facts : Calories 510.1, Fat 6.7, SaturatedFat 3, Cholesterol 13.2, Sodium 241.9, Carbohydrate 95.5, Fiber 13.7, Sugar 7.7, Protein 15.1

PASTA AMATRICIANA

Pasta Amatriciana image

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

Ingredients

2 tablespoons extra-virgin olive oil
4 ounces guanciale or pancetta, chopped into ¼-inch cubes (3/4 cup)
1 (28-ounce) can whole tomatoes, crushed with your hands in a bowl
1/8 teaspoon black pepper, plus more to taste
1/8 teaspoon red-pepper flakes
Kosher salt
1 pound dried bucatini
3/4 cup grated Pecorino Romano cheese, plus more for garnish

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.

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