SPAGHETTI ALL'AMATRICIANA
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil over high heat.
- Meanwhile, unroll the pancetta. Cut it into 1-inch long chunks, and then slice each chunk thinly across the grain.
- Heat the olive oil in a large skillet over moderately low heat. Add the pancetta and cook until it renders some of its fat, about 5 minutes. Do not allow it to crisp. Add the onion and cook until soft, about 10 minutes. While the onion is cooking, add the pasta to the boiling water.
- Add the red pepper flakes and parsley to the onion mixture and cook briefly to release their fragrance. Add the vinegar and simmer briefly until it evaporates, then add the tomato puree and 1/4 cup of the pasta water. Simmer briefly to blend.
- When the pasta is just shy of al dente, drain it and return it to the warm pot over moderate heat. Add the sauce and cook briefly so the pasta absorbs some of the sauce, then transfer the pasta to a warmed serving bowl and shower with the pecorino. Serve immediately.
AMATRICIANA PASTA
Slightly spicy tomato and bacon pasta dish - utterly irresistible
Provided by sashaarmour
Time 40m
Yield Serves 4
Number Of Ingredients 10
Steps:
- Thinly slice the onion and cut the bacon into pieces of about 7mm thickness. Discard the seeds of the chilli and chop finely.
- Heat the olive oil in a saucepan and fry the bacon on a low heat. Once the bacon starts to become slightly crispy on the edges, add the onion and chilli. Cook on a low heat until the onions start to caramelise. (POINT: At least 15mins)
- Add the chopped tomatoes and sugar and leave the sauce to thicken on a low to medium heat for 15-20mins.
- Season with a little salt, pepper and dash of maggi or worcester sauce.
- Pour over cooked pasta and serve with chopped parsley and grated parmesan.
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.
PASTA ALLA AMATRICIANA
Make and share this Pasta Alla Amatriciana recipe from Food.com.
Provided by Engrossed
Categories Spaghetti
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Cook pasta according to directions.
- Cook bacon in a wide frying pan over medium-high heat, stirring often, just until fat is rendered (3-5 minutes). Add onion; cook, stirring often until soft (about 5 minutes). Stir in garlic and red pepper flakes and cook for 1 minute. Stir in tomatoes with their liquid. Bring to a boil; reduce heat and simmer, stirring occasionally, until slightly thickened.
- Gently toss pasta with sauce.
- Serve with grated parmesan cheese.
Nutrition Facts : Calories 580.8, Fat 12.4, SaturatedFat 3.8, Cholesterol 15.4, Sodium 205.9, Carbohydrate 97.4, Fiber 6.6, Sugar 8.9, Protein 19.7
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.
PASTA ALL'AMATRICIANA (AMERICA'S TEST KITCHEN)
It's yummy and easy to use subs. I like the technique. To create an authentic-tasting version of Pasta All'Amatriciana we needed an alternative to hard-to-find guanciale, or cured pork jowl. Humble salt pork, though an unlikely solution, provided the rich, clean meatiness we were after. To ensure tender bites of pork throughout, we first simmered it in water to gently cook it and render fat, a step that allowed the meat to quickly turn golden once the water evaporated. Finally, to ensure the grated Pecorino Romano didn't clump in the hot sauce, we first mixed it with a little cooled rendered pork fat. Now the flavor of pork, tomato, chili flake, and Pecorino shine through in each bite. Look for salt pork that is roughly 70 percent fat and 30 percent lean meat; leaner salt pork may not render enough fat. If it is difficult to slice, put the salt pork in the freezer for 15 minutes to firm up. Use high-quality imported Pecorino Romano-not the bland domestic cheese labeled "Romano."
Provided by College Girl
Categories Spaghetti
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Slice pork into ¼-inch-thick strips, then cut each strip crosswise into ¼-inch pieces. Bring pork and water to simmer in 10-inch nonstick skillet over medium heat; cook until water evaporates and pork begins to sizzle, 5 to 8 minutes. Reduce heat to medium-low and continue to cook, stirring frequently, until fat renders and pork turns golden, 5 to 8 minutes longer. Using slotted spoon, transfer pork to bowl. Pour off all but 1 tablespoon fat from skillet. Reserve remaining fat.
- Return skillet to medium heat and add pepper flakes and tomato paste; cook, stirring constantly, for 20 seconds. Stir in wine and cook for 30 seconds. Stir in tomatoes and their juice and rendered pork and bring to simmer. Cook, stirring frequently, until thickened, 12 to 16 minutes. While sauce simmers, smear 2 tablespoons reserved fat and ½ cup Pecorino Romano together in bowl to form paste.
- Meanwhile, bring 4 quarts water to boil in large Dutch oven. Add spaghetti and salt and cook, stirring often, until al dente. Reserve 1 cup cooking water, then drain spaghetti and return it to pot.
- Add sauce, 1/3 cup cooking water, and Pecorino Romano-fat mixture to pasta and toss well to coat, adjusting consistency with remaining cooking water as needed. Serve, passing remaining 1/2 cup Pecorino Romano separately.
Nutrition Facts : Calories 1011.1, Fat 55.1, SaturatedFat 21.4, Cholesterol 70.8, Sodium 3016.9, Carbohydrate 95.9, Fiber 6.4, Sugar 9.6, Protein 29.5
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.
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
More about "pasta alla amatriciana recipes"
PASTA ALL'AMATRICIANA RECIPE - ANNA DENTE | FOOD & WINE
From foodandwine.com
Servings 4-6Total Time 1 hr
- 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.
- Bring a large pot of salted water to a boil. Add the pasta and cook over high heat until just barely tender. Drain the pasta and stir it into the sauce. Cook the pasta over moderately low heat, stirring occasionally, until al dente, about 2 minutes. Season with pepper. Spoon the pasta into shallow bowls, generously sprinkle with the grated Pecorino Romano and serve, passing more Pecorino cheese at the table.
PASTA AMATRICIANA - THE REAL ROMAN RECIPE! - PINA …
From pinabresciani.com
4.8/5 (4)Category Main CourseCuisine ItalianCalories 1025 per serving
PASTA ALL’AMATRICIANA WITH CONFIT TOMATOES | KITCHN
From thekitchn.com
‘SPAGHETTI ALL’AMATRICIANA’, AUTHENTIC ITALIAN FLAVOUR
From italianfoodexcellence.com
SECRET INGREDIENT PASTA ALL'AMATRICIANA RECIPE - I AM A …
From iamafoodblog.com
RACHEL RODDY’S RECIPE FOR PASTA ALL’AMATRICIANA | FOOD
From theguardian.com
AMATRICIANA AND CARBONARA, THE PASTA OF ROME - THE …
From thefoodinmybeard.com
AMATRICIANA SAUCE - WIKIPEDIA
From en.wikipedia.org
BUCATINI ALL'AMATRICIANA RECIPE | FOOD & WINE
From foodandwine.com
PASTA ALL'AMATRICIANA RECIPE | BON APPéTIT
From bonappetit.com
THE AUTHENTIC AMATRICIANA RECIPE FROM ROME - GOURMET …
From gourmetproject.net
THE AUTHENTIC RECIPE FOR AMATRICIANA PASTA - DELICIOUS …
From deliciousitaly.com
CHEF JOHN'S PASTA ALL'AMATRICIANA AND THE SECRET TO GREAT PASTA …
From allrecipes.com
PASTA ALL' AMATRICIANA - LIFE IN ITALY
From lifeinitaly.com
SPAGHETTI ALL’AMATRICIANA: 5 MISTAKES TO AVOID - LA CUCINA ITALIANA
From lacucinaitaliana.com
PASTA ALL' AMATRICIANA - A ROMAN TREAT - FOOD LOVER'S ODYSSEY
From foodloversodyssey.com
PASTA AMATRICIANA RECIPE - NOT A CHEF
From notacheftv.com
PASTA AMATRICIANA — RECIPE — MYITALIANCOOKING
From myitaliancooking.it
RICETTA PASTA ALL’AMATRICIANA | COOK
From corriere.it
AMATRICIANA RECIPE: HOW TO MAKE PASTA ALL’AMATRICIANA AT HOME
From mamalovesrome.com
HOW TO COOK PASTA ALLA AMATRICIANA - THE TINY ITALIAN
From thetinyitalian.com
BEST PASTA AMATRICIANA RECIPE FROM STANLEY TUCCI: …
From parade.com
HUNTING FOR THE REAL PASTA ALL’AMATRICIANA - THE NEW YORK TIMES
From nytimes.com
PASTA AMATRICIANA (ONE PAN!) - RACHEL COOKS®
From rachelcooks.com
PASTA ALL’AMATRICIANA IS GARLICKY, GOURMET, AND GUARANTEED TO PLEASE
From hvmag.com
SPAGHETTI ALL'AMATRICIANA | CLASSIC ITALIAN COMFORT FOOD
From spicedblog.com
PASTA ALL'AMATRICIANA | TASTE OF THE PLACE
From tasteoftheplace.com
THE BEST PASTA AMATRICIANA WITH BACON | CAMILA MADE
From camilamade.com
BUCATINI OR SPAGHETTI AMATRICIANA – THE PASTA PROJECT
From the-pasta-project.com
PASTA ALL'AMATRICIANA - AUTHENTIC ITALIAN RECIPES
From authenticitalianrecipes.com
BUCATINI ALL'AMATRICIANA - INSIDE THE RUSTIC KITCHEN
From insidetherustickitchen.com
HOW TO MAKE THE CLASSIC ROMAN AMATRICIANA SAUCE
From driveontheleft.com
SPAGHETTI ALL’AMATRICIANA RECIPE - BBC FOOD
From bbc.co.uk
BUCATINI ALL'AMATRICIANA RECIPE - LA CUCINA ITALIANA
From lacucinaitaliana.com
CLASSIC PASTA AMATRICIANA - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
BUTTERY PASTA ALL’AMATRICIANA | RECIPE | KITCHEN STORIES
From kitchenstories.com
BUCATINI ALL'AMATRICIANA (PASTA WITH GUANCIALE AND TOMATOES)
From foodandjourneys.net
SPAGHETTI ALL'AMATRICIANA – FAST FOOD ITALIAN STYLE – ITALY ON MY MIND
From italyonmymind.com.au
#bacon #30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #healthy #main-dish #pasta #pork #vegetables #european #dinner-party #italian #dietary #low-sodium #low-cholesterol #healthy-2 #low-in-something #meat #pasta-rice-and-grains #spaghetti #tomatoes
You'll also love