Amaranthwithtomatotypesauce Recipes

AMATRICIANA SAUCE

Amatriciana Sauce image

Amatriciana is a spicy red sauce named for the Italian town of Amatrice. "I love it-it has a nice porkiness," Gabriele says

Provided by Food Network

Time 40m

Yield 4 to 6

Number Of Ingredients 10

Ingredients

1 28-ounce can whole peeled tomatoes
2 tablespoons extra-virgin olive oil, plus more for serving
1/4 pound guanciale or pancetta, diced
3 cloves garlic, chopped
1 teaspoon red pepper flakes
6 fresh basil leaves, torn
Kosher salt and freshly ground pepper
1 pound bucatini or spaghetti, cooked until al dente
1 tablespoon finely chopped fresh parsley
Grated parmigiano-reggiano or aged pecorino cheese, for serving

Steps:

Puree the tomatoes to a smooth, creamy consistency in a food processor or with an immersion blender; set aside.
Heat the olive oil over medium-high heat in a large skillet. When hot, add the guanciale and saute 5 to 7 minutes, until golden brown.
Add the garlic and red pepper flakes and saute 1 minute. Add the pureed tomatoes, basil, and salt and pepper to taste. Reduce the heat to medium low and stir well. Cook, uncovered, 15 minutes, or until the sauce darkens and thickens. Toss with just-cooked pasta and serve with a sprinkling of parsley and cheese and a drizzle of olive oil.

AMARANTH WITH TOMATO TYPE SAUCE

Amaranth With Tomato Type Sauce image

Make and share this Amaranth With Tomato Type Sauce recipe from Food.com.

Provided by drhousespcatcher

Categories Low Protein

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 cup amaranth, seed
2 1/2 cups water
1 bunch spinach
2 ripe tomatoes, skinned and coarsely chopped
1/2 lb mushroom, sliced
1 1/2 teaspoons oregano
1 garlic clove, minced
1 tablespoon onion, minced
salt
pepper

Steps:

Boil the water and add amaranth, bring back to boil, reduce heat, cover and simmer for 18-20 minutes.
Wash spinach, then simmer until tender.
Blanch tomatoes to remove skin if desired then peel and chop [I leave the skin on]
Heat a skillet over medium heat and add garlic and onion with a bit of broth [or oil]. Saute about 2 minutes then add tomato, mushrooms, basil, oregano, salt [Or Dash], pepper and 1 tablespoon of water.
Drain and chop spinch and add to tomato mixture cooking for 10 to 15 minutes stirring occasionally. Stir so that you mush the tomato up a bit if desired [I sometimes leave it a bit chunky].
Stir the sauce into the amaranth or spoon it on top.
Notes: I use Mrs Dash Tomato and Garlic blend the most. Amaranth leaves can be used in place of spinach if you can find them.

Nutrition Facts : Calories 224.6, Fat 4, SaturatedFat 0.8, Sodium 79.7, Carbohydrate 39.4, Fiber 6.5, Sugar 4, Protein 11.4

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