AMATRICIANA PASTA
Steps:
- Place the guanciale in a 1-quart saucepot with 2 tablespoons of the oil and render the fat out on low heat (you don't want too much heat, or you'll scorch the guanciale), 15 to 20 minutes. When the fat is rendered out, place the guanciale on paper towels, reserve the fat and put aside.
- If your tomato sauce isn't silky smooth, put it in a blender for about a minute. Add 2 tablespoons of the guanciale fat, the remaining 1 tablespoon oil and the garlic to an 8-inch saute pan. Heat it over medium-high heat to infuse the oil with garlic flavor, about 2 minutes.
- Meanwhile, season the pasta water with salt and add the pasta. Cook it for 80 percent of the way (if the directions say boil for 10 minutes, boil for 8 minutes, as you will finish cooking it in the sauce).
- Add the tomatoes, 1/4 cup pasta water and red pepper flakes. Remove the garlic and add a pinch of salt. Reduce for 3 to 4 minutes, then add the pasta (once it's ready) and half of the guanciale. Toss and stir for about 2 minutes (the sauce should reduce a little and the pasta should be al dente). Toss to combine and cook to bring the flavors together, about 1 minute. Turn off the heat and finely grate about 1/4 cup cheese over top.
- Place the pasta onto plates. Place the remainder of the crispy guanciale on top as garnish, more cheese if necessary and a drizzle of oil. Serve immediately.
PASTA ALL'AMATRICIANA
Provided by Federica Cucinelli
Categories Pasta Pork Sauté Dinner Boil Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- Purée tomatoes with juices in a blender; set aside. Cook onion, guanciale, pancetta, oil, red pepper flakes, and 1/2 cup water in a large heavy pot over medium-high heat, stirring occasionally, until water is evaporated and fat begins to render, 8-10 minutes.
- Add tomato paste and cook, stirring often, until beginning to brown, about 2 minutes. Add wine and cook, stirring often, until reduced by half, 5-8 minutes.
- Add reserved tomato purée and bring to a boil. Cover pan partially with a lid, reduce heat, and simmer until meat is tender and flavors are melded, 40-45 minutes. Add sugar, if using; season with salt and pepper.
- When sauce is almost done, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain pasta.
- Add pasta to sauce and toss to coat. Serve topped with Pecorino.
- DO AHEAD: Sauce can be made 4 days ahead. Let cool, then chill until cold. Cover and keep chilled.
PENNE AMATRICIANA
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
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
SPAGHETTI ALL'AMATRICIANA
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 3/4 cup cooking water, then drain.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the pancetta and red onion and cook, stirring occasionally, until the onion is tender, about 10 minutes. Add the garlic and red pepper flakes; cook until the garlic is just softened, about 1 minute. Stir in the tomatoes, basil and 1/4 teaspoon salt. Gently simmer, stirring occasionally, until the sauce is slightly thickened, about 10 minutes.
- Add the pasta to the sauce and toss to coat, gradually adding the reserved cooking water as needed to loosen; discard the basil. Add the parmesan, season with salt and toss again. Top each serving of pasta with more parmesan and red pepper flakes.
Nutrition Facts : Calories 550, Fat 18 grams, SaturatedFat 5 grams, Cholesterol 26 milligrams, Sodium 563 milligrams, Carbohydrate 75 grams, Fiber 6 grams, Protein 20 grams, Sugar 7 grams
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.
OLIVE GARDEN PASTA AMATRICIANA
This recipe is from the files of Riserva di Fizzano and the Rocca delle Macie Winery - Olive Garden's Italian Partners.
Provided by Member 610488
Categories Pasta Shells
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat bacon in a large skillet over medium-low heat. Cook until bacon renders its fat and begins to brown. Stir in crushed red pepper and cook 1 minute. Add tomato sauce and bring to a boil.
- Cook pasta according to package directions. Drain pasta, reserving 1/2 cup of cooking liquid. Return pasta to pot.
- Add bacon/tomato sauce mixture and reserved pasta cooking liquid to pot. Bring to a boil and remove from heat. Stir in grated cheeses and basil.
- Toss to mix and serve immediately.
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.
OLIVE GARDEN PASTA SIENA
This recipe is from the files of Riserva di Fizzano and the Rocca delle Macie Winery - Olive Garden's Italian Partners.
Provided by Member 610488
Categories Spaghetti
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat olive oil in a small sauce pot. Add garlic and sauté for one minute (do not brown). Add bell peppers and sauté until al dente. Add olives and capers and stir. Add red wine and bring to a boil.
- Add remaining ingredients except basil. Bring to a boil, reduce to low heat and simmer for approximately 30 minutes. Add basil to sauce and stir well. Remove Siena sauce from heat. Serve over your favorite pasta. Garnish with chopped basil, if desired.
Nutrition Facts : Calories 679.6, Fat 11.1, SaturatedFat 1.6, Sodium 767.8, Carbohydrate 117.8, Fiber 10.6, Sugar 20.3, Protein 20.1
AMATRICIANA PASTA RECIPE BY TASTY
Here's what you need: olive oil, garlic, pancetta, white wine, tomato sauce, salt, pepper, water, romano cheese, angel hair pasta
Provided by Chiara Rutledge
Yield 2 servings
Number Of Ingredients 10
Steps:
- On medium-low heat, heat a skillet with the olive oil and the garlic.
- Cut the pancetta or bacon in small squares.
- Turn the heat to medium-high, add the pork to the skillet and, stirring constantly, cook until crispy.
- Remove the garlic and turn the heat to high. Add the wine and let it evaporate (it should take about 3 minutes).
- Remove the pork from the skillet and place it on a plate. To the leftover grease in the pan, add the tomato sauce, salt, and pepper and let it cook for 10 minutes, adding 1⁄4 cup of water if the sauce gets too dry.
- After the sauce is cooked, turn the heat off, then add the pork and the Romano cheese, and mix very well until everything is combined.
- Cook the angel hair following the direction on the box (time may vary depending on the brands). After the pasta is cooked and drained, add it to the skillet with the sauce and mix very well together.
- Serve with Romano cheese on top.
- Enjoy!
Nutrition Facts : Calories 918 calories, Carbohydrate 108 grams, Fat 36 grams, Fiber 6 grams, Protein 32 grams, Sugar 10 grams
OLIVE GARDEN PASTA ROMA SOUP
There is an Olive Garden right next to my office and I love to get this soup and some breadsticks to go for lunch! Now I can make it on the weekends when it is cold outside! This soup is easy to make satisfying and delicious. :You could leave out the bacon and chicken broth for non meat-eaters.
Provided by Little Bee
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Directions:.
- Add beans to food processor and process using on/off pulse until beans are well mashed. Scrape down sides as necessary. Reserve. Heat oil in a Dutch oven. Add carrots, onions, celery and garlic and saute for 5 minutes on medium heat. Add remaining ingredients except pasta and bring to a boil. Reduce heat to a simmer and cook stirring occasionally for 25 minutes. Keep warm. Add pasta to finished soup and serve immediately.
Nutrition Facts : Calories 597.2, Fat 27.5, SaturatedFat 4.9, Cholesterol 17.2, Sodium 1876.7, Carbohydrate 66.3, Fiber 13, Sugar 6.2, Protein 22.9
OLIVE GARDEN PASTA SALAD SUPREMO
This recipe is from the files of Riserva di Fizzano and the Rocca delle Macie Winery - Olive Garden's Italian Partners.
Provided by Member 610488
Categories Pasta Shells
Time 30m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Combine all pasta salad ingredients in a large mixing bowl. Mix evenly and chill until ready to serve.
- Place a layer of spring mix lettuce greens on a chilled salad plate. Place a 1-cup portion of pasta salad in center of plate. Decorate plate with grape tomatoes. Garnish with basil leaves on top of salad. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 1014.3, Fat 66.7, SaturatedFat 16.2, Cholesterol 78.1, Sodium 1602.6, Carbohydrate 73.5, Fiber 5.3, Sugar 6, Protein 31.5
PASTA ALL'AMATRICIANA
One of the secrets to perfect Italian pasta is to finish cooking the pasta in the sauce. If you master and understand this dish, you will understand the art of Italian pastas and pasta sauces which is all about putting very simple ingredients together in just the right way. Try using my Fresh Garden Tomato Sauce (see Notes).
Provided by Chef John
Categories Pasta and Noodles Pasta by Shape Recipes
Time 30m
Yield 2
Number Of Ingredients 8
Steps:
- Cut guanciale into 1-inch by 1/8-inch strips.
- Heat olive oil over medium heat in a saucepan. Add guanciale and cook until well browned and fully rendered, 5 to 7 minutes. Turn off the heat and use a slotted spoon to transfer it to a bowl. Leave all fat in the pan.
- Start pasta: Bring a large pot of generously salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally, until not quite done, about 10 minutes. You want it undercooked by at least 1 to 1 1/2 minutes.
- At the same time, add wine to the guanciale fat in the saucepan. Place over medium-high heat and cook for about 1 minute. Stir in tomato sauce and pepper; bring to a simmer.
- Transfer the almost fully-cooked pasta into the sauce using a slotted spoon; it's okay if some water gets in the sauce. Add guanciale and stir to combine. Season with salt. Cook and stir until pasta absorbs the sauce and finishes cooking, and the sauce thickens up, about 3 minutes. If the sauce gets too thick, add a splash of the pasta water.
- Turn off the heat and add some of the Pecorino cheese. Stir until melted, then repeat until all cheese has been added.
- Ladle into 2 bowls and serve.
Nutrition Facts : Calories 759.9 calories, Carbohydrate 52 g, Cholesterol 66.1 mg, Fat 50.9 g, Fiber 4.5 g, Protein 20.6 g, SaturatedFat 18.4 g, Sodium 1254.2 mg, Sugar 9.6 g
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- In a large skillet, combine the guanciale, chile and bay leaf and cook over moderately low heat until the fat has rendered and the guanciale is golden brown, about 5 minutes. Add the wine and simmer over moderate heat until it has reduced to 2 tablespoons, about 4 minutes. Add the tomatoes and their juices and simmer over moderately low heat, stirring occasionally, until the sauce is thickened, about 30 minutes. Discard the bay leaf.
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