PASTA AMATRICIANA
Steps:
- Make sure to have a pot of boiling salted water for pasta going before starting this dish. You will not cook the pasta all the way as you will finish it in the pan with the sauce.
- Drop the pasta into the boiling water to start the cooking process.
- Meanwhile, in a saute pan heat some oil over high heat and add the pancetta. Saute until the pancetta is rendered (most of the fat melts away), and then turn the heat down to medium. Pancetta should look like crispy bacon. Add the onions and stir constantly making sure the onions do not burn. Once the onions are soft and cooked through, add the red sauce. Cook for 1 minute, and then add the cheese and pepper flakes, stirring to incorporate.
- Turn off the heat on the sauce and add the cooked pasta to the pan with the sauce. Turn the heat back on to low and toss the pasta constantly so that the sauce will stick to the pasta (the sauce should be thick and shouldn't create a pool on the plate). Transfer the pasta and sauce to a bowl and sprinkle more cheese on top to serve.
VEGAN PASTA AMATRICIANA
This is a vegan version of a classic Italian dish traditionally made with guanciale or pancetta. It's really, really tasty, and you can make the sauce or just buy some and add to it. The sauce should be very spicy. Enjoy this one with a nice red wine.
Provided by Vegan Courtney
Categories European
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- In a small sauce pan over low heat, add the tomato sauce, basil, garlic, crushed red peppers, and black pepper.
- Let simmer 10-15 minute.
- Fry the soy bacon for a few minutes in a small skillet.
- Chop it into small pieces.
- Add to sauce.
- Leaving the sauce on low to get nice and thick, cook the pasta according to directions.
- Drain the pasta.
- Taste-test the sauce and add salt or pepper to taste.
- Toss pasta and sauce.
- Enjoy!
Nutrition Facts : Calories 330.2, Fat 4, SaturatedFat 0.6, Sodium 1476.8, Carbohydrate 64.2, Fiber 7.4, Sugar 11.9, Protein 12.7
PASTA AMATRICIANA
My version of a favorite restaurant dish. The sauce is very flexible--you can vary the amounts of garlic, wine and red pepper flakes to suit your tastes. This sauce has a great smoky, bacony flavor and makes a wonderful meal served with pasta, a salad and fresh, crusty bread.
Provided by cruzzo
Categories Pork
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Place enough olive oil in a large sauce pan to cover the bottom and heat over medium flame.
- Place onions, garlic and bacon in pan and saute for about 5 minutes or until bacon is cooked through.
- Add wine and bring to a boil for about 3-4 minutes.
- Add tomatoes and then fill the empty tomato can about halfway with water and add to pan.
- Add as much or as little red pepper flakes as you like.
- Simmer over low heat for about 1/2 hour.
- Serve with penne pasta (or pasta of your choice).
Nutrition Facts : Calories 290.4, Fat 17.4, SaturatedFat 4.4, Cholesterol 15.4, Sodium 247.9, Carbohydrate 22.6, Fiber 4.2, Sugar 11.2, Protein 6.3
PASTA AMATRICIANA
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
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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- Put a large pot of water to boil. Add salt and cook pasta to a level where it's slightly less than al dente.
- Start the sauce a few minutes before you begin to boil the pasta water. Place the garlic in a large pot with the olive oil and heat over medium-low heat. Toss the garlic in the oil until it colors and is a light golden brown but not burned. Fish the garlic out and place it in a food processor bowl.
- Add the San Marzano tomatoes with their juices to the food processor and pulse eight to 10 times until the tomatoes are crushed but not pureed and the garlic has mostly broken down into small bits.
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