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
SPAGHETTI ELSA
A spin on a Rachael Ray recipe. So simple and good is this meatless sauce. It's, also, easy on the purse strings. Dinner's ready in 30 minutes!
Provided by gailanng
Categories Spaghetti
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Bring a large pot of water to a boil. Add salt to the water and pasta. Cook to al dente.
- Heat a medium sauce pot over medium-low heat. Add olive oil, garlic and black pepper; cook 5 minutes, garlic will be soft and light golden. Add stock or wine and stir 30 seconds. Next, add tomatoes and sugar; combine. Season the sauce with salt, to taste, then stir in basil and reduce heat to low.
- When pasta is cooked, turn off the heat, drain the pasta then add it back to the still-hot pot. Add butter to spaghetti and toss to melt and coat. Add half the red sauce then work in about 1/4 cup cheese at a time as you toss to combine until all cheese is used.
- To serve, using tongs or a meat fork, swirl the pasta into buttery, cheesy mounds onto each plate. Top each portion with spoonfuls of remaining sauce. Top with a few turns of fresh ground pepper.
Nutrition Facts : Calories 756.9, Fat 23, SaturatedFat 8.1, Cholesterol 30.2, Sodium 836.7, Carbohydrate 110.6, Fiber 9.5, Sugar 4.7, Protein 30.1
SPAGHETTI ALL'AMATRICIANA
Spaghetti All'Amatriciana is a traditional Italian dish that reminds me of my roots. This amatriciana sauce recipe features guanciale (dried pork cheek). Guanciale can be hard to find, but pancetta or thick-cut bacon are good substitutes. -Lou Sansevero, Ferron, Utah
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, cook guanciale over medium heat until crisp, stirring occasionally, 5-8 minutes. Remove with a slotted spoon, drain on paper towels. Add carrots, onion and butter to pan drippings; cook until vegetables are tender, 5-7 minutes. Season with 1/2 teaspoons salt and 1/2 teaspoon pepper. Add half the garlic, rosemary and sage sprigs; cook until fragrant, 2 minutes., Stir in wine; cook until reduced, 2-3 minutes. Add tomatoes; bring to a boil. Reduce heat to low; simmer partially covered until sauce is thickened, stirring occasionally, 30-40 minutes., Remove and discard rosemary and sage sprigs; cool sauce slightly. In batches, add sauce to blender. Cover and process until desired consistency. Return sauce to pan. Stir in half of reserved guanciale, remaining garlic, salt and pepper. Add olive oil and red pepper flakes. Set aside; keep warm., In a large saucepan cook spaghetti according to package directions for al dente. Drain pasta, reserving 1 cup pasta water. Add drained spaghetti to pan with sauce; toss to combine. Add enough reserved pasta water for sauce to reach desired consistency. Garnish with remaining guanciale. If desired, sprinkle with cheese and fresh basil leaves.
Nutrition Facts : Calories 623 calories, Fat 28g fat (9g saturated fat), Cholesterol 56mg cholesterol, Sodium 1694mg sodium, Carbohydrate 68g carbohydrate (7g sugars, Fiber 6g fiber), Protein 22g protein.
SPAGHETTI ALA ELSA
Serve this spaghetti with Elsa's Sausage, peppers and onions. If you like it hot use extra spicy Italian sausage. This recipe is Rachel Ray's moms recipe. The addition of the butter is unique but it works, and what doesn't taste better with a little butter in it.
Provided by StreetChef
Categories Spaghetti
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring a lare pot of water to a boil.
- Salt the water and add pasta.
- Cook to al dente.
- Heat a medium sauce pan over medium low heat.
- Add extra virgin olive oil, garlic, and red pepper. Let cook for 5 minutes, garlic will be soft and light golden.
- Remove garlic.
- Add stock or wine and stir 30 seconds, add tomatoes and combine.
- Season the sauce with salt to taste, then stir basil in and reduce heat to low.
- When pasta is cooked, turn off the heat drain the pasta then add it back to the still hot deep pot.
- Add butter to spaghetti and toss to melt and coat.
- Add half the red sauce and all of the cheese, work in a handful at a time as you toss to combine.
- To serve, use tongs to swirl the pasta into buttery cheesy mounds to pile onto each plate.
- Top each portion with spoonfuls of remaining sauce.
Nutrition Facts : Calories 734.4, Fat 23.8, SaturatedFat 9, Cholesterol 30.3, Sodium 1053, Carbohydrate 106, Fiber 7.9, Sugar 13.3, Protein 25.5
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