Amatriciana Pasta Recipes

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AMATRICIANA SAUCE | PASTA AMATRICIANA RECIPE



Amatriciana Sauce | Pasta Amatriciana Recipe image

Amatriciana Sauce is a famous recipe of Roman trattorias and restaurants, originally born in Amatrice, a small town in the district of Rieti. The ingredients are basically four: red pepper, pecorino romano, guanciale and peeled tomatoes.

Provided by Recipes from Italy

Categories     pasta recipes

Time 30m

Yield 6

Number Of Ingredients 7

500 g (1,1 lb) of spaghetti
125 g (4,4 oz) of guanciale
400 g (14 oz) of canned San Marzano tomatoes
80 g (3 oz) of grated Pecorino Romano cheese
1 red pepper
50 ml dry white wine (optional)
fine and coarse salt

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.

Nutrition Facts : ServingSize 100 g, Calories 345 cal

AMATRICIANA



Amatriciana image

This is a classic Italian pasta dish. Use fresh basil when it's in season; at other times, use fresh flat-leaf parsley.

Provided by Christine L.

Categories     Main Dish Recipes     Pasta

Time 35m

Yield 4

Number Of Ingredients 8

4 slices bacon, diced
½ cup chopped onion
1 teaspoon minced garlic
¼ teaspoon crushed red pepper flakes
2 (14.5 ounce) cans stewed tomatoes
1 pound linguine pasta, uncooked
1 tablespoon chopped fresh basil
2 tablespoons grated Parmesan cheese

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.

Nutrition Facts : Calories 528.5 calories, Carbohydrate 97.6 g, Cholesterol 12.1 mg, Fat 7.5 g, Fiber 6.3 g, Protein 21.5 g, SaturatedFat 2.3 g, Sodium 701.6 mg, Sugar 11.8 g

SPAGHETTI ALL'AMATRICIANA



Spaghetti all'Amatriciana image

Provided by Michael Chiarello : Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 9

1/3 pound pancetta in 1 piece, partially frozen
2 tablespoons extra-virgin olive oil
1 onion, thinly sliced
Scant 1/4 teaspoon red pepper flakes
1 tablespoon chopped fresh Italian parsley leaves
1 1/2 tablespoons red wine vinegar
3/4 cup tomato puree
3/4 pound spaghetti or bucatini
Freshly grated Parmesan (recommended: Pecorino Romano)

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.

PASTA AMATRICIANA



Pasta Amatriciana image

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

2 tablespoons extra-virgin olive oil
4 ounces guanciale or pancetta, chopped into ¼-inch cubes (3/4 cup)
1 (28-ounce) can whole tomatoes, crushed with your hands in a bowl
1/8 teaspoon black pepper, plus more to taste
1/8 teaspoon red-pepper flakes
Kosher salt
1 pound dried bucatini
3/4 cup grated Pecorino Romano cheese, plus more for garnish

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 AMATRICIANA



Pasta Amatriciana image

This is one of Nick Stellino's recipes. I just LOVE Nick Stellino...He's so funny to watch, and I really like his style of cooking. He's quite possibly the one man in the entire universe that I would marry....*wink*

Provided by Stacky5

Categories     Penne

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 12

3 quarts water
3 tablespoons extra virgin olive oil
4 garlic cloves, thickly sliced
1/2 cup chopped onion
6 ounces sliced pancetta or 6 ounces bacon, cut into 1-inch pieces
1/2 teaspoon red pepper flakes
1/2 cup red wine
1 cup tomato sauce
1 cup chicken stock
4 tablespoons chopped basil
16 ounces uncooked pasta (penne, ziti or rigatoni)
5 tablespoons grated romano cheese

Steps:

  • Bring pasta to boil in large pot. Heat the olive oil and the garlic in a large saute pan over medium-high heat until the garlic starts to brown, about 2 or 3 minutes.
  • Add the pancetta (or bacon), onions, and red pepper flakes; cook until bacon begins to brown and onions soften. Pour in the red wine and stir up any brown bits that might be clinging to the bottom of the pan. Boil until the wine is reduced by half.
  • Add the tomato sauce, chicken stock, and chopped basil. Bring to a boil and simmer 15 to 20 minutes. Cook pasta in boiling water according to package directions. Drain well, then return to the pot. Pour sauce over pasta and cook, stirring, 3 minutes over medium heat, until the sauce is absorbed. Add the cheese. Toss well and serve.

Nutrition Facts : Calories 613.3, Fat 14.6, SaturatedFat 3.1, Cholesterol 8.7, Sodium 517.7, Carbohydrate 94.6, Fiber 5.1, Sugar 7.7, Protein 19.8

PASTA ALL'AMATRICIANA



Pasta All'Amatriciana image

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

2 28-ounces cans whole peeled tomatoes
1 medium onion, finely chopped
4 ounces guanciale (salt-cured pork jowl), finely chopped
4 ounces pancetta (Italian bacon), finely chopped
1/4 cup olive oil
1 teaspoon crushed red pepper flakes
1/4 cup tomato paste
1 cup dry white wine
1 teaspoon sugar (optional)
Kosher salt, freshly ground pepper
1 pound penne or other tube-shaped pasta
Finely grated Pecorino or Parmesan
ingredient info: Guanciale is available at specialty foods stores and online sources.

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.

AMATRICIANA PASTA



Amatriciana pasta image

Slightly spicy tomato and bacon pasta dish - utterly irresistible

Provided by sashaarmour

Time 40m

Yield Serves 4

Number Of Ingredients 10

400g linguine or spaghetti pasta
120g streaky bacon
1 onion
1 dried chilli
1can (450g) chopped tomatoes
3 tbsp olive oil
salt and pepper
dash of maggi or worcester sauce
1 tsp sugar
chopped parsley and parmesan to serve

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



Pasta all'Amatriciana image

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

4 ounces pork cheeks
1 tablespoon olive oil
4 ounces rigatoni pasta
3 tablespoons dry white wine
1 ½ cups fresh tomato sauce
freshly ground black pepper to taste
kosher salt to taste
1 ½ ounces finely grated Pecorino Romano cheese

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

SPAGHETTI ALL'AMATRICIANA



Spaghetti All'Amatriciana image

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

12 ounces guanciale or pancetta, thinly sliced
2 medium carrots, peeled, finely chopped
1 large onion, finely chopped
2 tablespoons butter
1 teaspoon salt, divided
1 teaspoon pepper, divided
4 garlic cloves, minced, divided
1 fresh rosemary sprig
1 fresh sage sprig
1/2 cup dry red wine
1 can (28 ounces) whole tomatoes, undrained, crushed
2 tablespoons olive oil
1/4 teaspoon crushed red pepper flakes
1 package (16 ounces) uncooked spaghetti
Optional: grated Pecorino Romano cheese and fresh basil

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 AMATRICIANA



Pasta Amatriciana image

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

2 tablespoons olive oil
1 medium onion, chopped
3 garlic cloves, chopped (you can vary the amount depending on how much you like garlic)
4 slices bacon, chopped (do not use maple-flavored bacon)
3/4 cup white wine
1 (28 ounce) can tomato puree
red pepper flakes

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 image

Provided by Mark Bittman

Categories     dinner, quick, main course

Time 15m

Number Of Ingredients 7

chopped slab bacon
oil
onion
chopped tomatoes
cooked spaghetti
bacon
Pecorino

Steps:

  • Cook chopped slab bacon in oil until done; remove with slotted spoon. Cook onion until soft, add chopped tomatoes, make sauce and toss with cooked spaghetti and bacon. Garnish: Pecorino.

AMATRICIANA PASTA RECIPE BY TASTY



Amatriciana Pasta Recipe by Tasty image

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

1 tablespoon olive oil
1 clove garlic, crushed
2 ½ strips pancetta, or applewood smoked bacon
1 cup white wine
2 ½ cups tomato sauce
¼ teaspoon salt
1 teaspoon pepper
¼ cup water, if necessary
½ cup romano cheese, plus more for serving
½ lb angel hair pasta

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

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From bbc.co.uk


AMATRICIANA SAUCE (TRADITIONAL RECIPE) - PASTA.COM
Instructions. Heat 1 tablespoon of extra virgin olive oil in a medium pan over medium heat. Brown guanciale until its fat becomes translucent. If using onions, can add them at this point. Stir frequently. Add canned tomato and tomato paste. Stir well to …
From pasta.com


UNRAVELING BUCATINI ALL'AMATRICIANA, STRAND BY FLAVORFUL ...
2018-08-10 Last, the cooking time. Many recipes, including the one signed off on by the town of Amatrice, describe amatriciana as a quick-cooking sauce: Cook the guanciale, deglaze with white wine, add tomatoes, and simmer just long enough for it all to come together. Following this method, it's done in a matter of minutes. But in a few other recipes ...
From seriouseats.com


AMATRICIANA RECIPE: HOW TO MAKE PASTA ALL'AMATRICIANA AT ...
2020-05-24 How to make Amatriciana: method. In a non-stick pan, add your olive oil, heat up gently, then add guanciale and the chilly. Leave to cook until the fat is translucid and the guanciale crisp. Degrease with white wine, turn the heat slightly up and let evaporate. Take away the guanciale and leave it to rest off the heat.
From mamalovesrome.com


AMATRICIANA PASTA - NICKY'S KITCHEN SANCTUARY
2017-04-23 Remove the pancetta from the pan and add the onions to the oil that has been left in the pan. Cook the onions on a low heat for 8-10 minutes, until really soft. Add in the tinned tomatoes, bring to the boil, then simmer for 10 minutes, stirring occasionally until thickened. Cook your pasta at this point too.
From kitchensanctuary.com


AMATRICIANA WITH FRESH TOMATOES - AUTHENTIC ITALIAN RECIPES
2017-06-12 Drain. In a large-size frying pan add olive oil and chopped pancetta, let cook on low to medium heat until pancetta starts to brown, add chopped tomatoes, oregano, dried basil, garlic and hot pepper flakes stir to combine, let cook covered for approximately 10 minutes, add chopped fresh basil and continue to cook uncovered until thickened.
From anitalianinmykitchen.com


BEST PASTA ALL'AMATRICIANA (FAST & SLOW) RECIPE - HOW TO ...
Add 1 tablespoon of oil and the pancetta. Cook, stirring occasionally, until well-browned and crisp, 5 to 6 minutes. Using a slotted spoon, transfer to a paper towel–lined plate; set aside. Add the garlic and pepper flakes, then cook, stirring, until fragrant, 30 to 60 seconds. Pour in the wine and cook until most of the liquid has evaporated ...
From 177milkstreet.com


BEST PASTA ALL'AMATRICIANA RECIPE - HOW TO MAKE PASTA ALL ...
Step-By-Step Demo. 3 tablespoons extra-virgin olive oil, divided. 3 ounces thinly sliced pancetta, finely chopped. 10 medium garlic cloves, thinly sliced. 1/2 teaspoon red pepper flakes. 3/4 cup dry white wine. 1 14½-ounce can whole peeled tomatoes, drained, juices reserved, tomatoes crushed by hand into small pieces.
From 177milkstreet.com


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