Amatriciana Pasta Sauce Recipes

AMATRICIANA

Steps:

• Cook diced bacon in a large saucepan over medium high heat until crisp, about 5 minutes. Drain all but 2 tablespoons of drippings from the pan.
• Add onions, and cook over medium heat about 3 minutes. Stir in garlic and red pepper flakes; cook 30 seconds. Add canned tomatoes, undrained; simmer 10 minutes, breaking up tomatoes.
• Meanwhile, cook the pasta in a large pot of 4 quarts boiling salted water until al dente. Drain.
• Stir basil into the sauce, and then toss with cooked pasta. Serve with grated Parmesan cheese.

AMATRICIANA SAUCE | PASTA AMATRICIANA RECIPE

Steps:

• cut guanciale into strips. Then place the red pepper in the frying pan and add the guanciale.
• Sauté the guanciale, turning it often with a wooden spoon, until the white fat part has become transparent and golden (about 5 min). Now is the time to add the white wine (optional). Keep the high heat and let it evaporate.
• Add peeled tomatoes with their sauce, stir, then cook Amatriciana sauce for 10 minutes on medium heat. Add fine salt to taste.
• When the sauce is ready, remove the red pepper and keep the sauce aside. Meanwhile, cook pasta in plenty of salted water. Season and serve.

AMATRICIANA SAUCE

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.

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.

AMATRICIANA PASTA

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 AMATRICIANA

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.

AMATRICIANA PASTA RECIPE BY TASTY

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!

SPAGHETTI ALL'AMATRICIANA

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.

PASTA ALL'AMATRICIANA

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.

PASTA AMATRICIANA

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).