AMATRICIANA SAUCE
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
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.
AMATRICIANA SAUCE | PASTA AMATRICIANA RECIPE
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
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
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 SAUCE
Provided by Katie Lee Biegel
Categories main-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- In a large skillet, heat the olive oil over medium heat. Add the pancetta and cook until browned and the fat is rendered, about 5 minutes. Use a slotted spoon to transfer to a paper towel-lined plate.
- Add the onions to the skillet and saute until translucent, 7 to 8 minutes. Stir in the garlic and a pinch of crushed red pepper (a generous pinch if you like spicy). Cook, stirring, about 2 minutes. Add the tomatoes and use a wooden spoon to break up any large pieces. Add the pancetta back to the skillet. Add salt and a pinch of crushed red pepper. Bring to a low simmer, cover and cook until the flavors have melded and the sauce is slightly thickened, 20 to 30 minutes.
- While the sauce cooks, bring a large pot of water to a boil. Season generously with salt. Cook the pasta according to the package directions. Stir 1/2 cup of the pasta water into the sauce (skip this step if using gluten-free pasta), then drain the pasta. Add the pasta and cheese to the sauce and toss to coat. Serve with additional cheese.
AMATRICIANA
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
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
PASTA WITH SERENA'S AMATRICIANA SAUCE
Provided by Serena Palumbo
Time 45m
Yield 2 servings
Number Of Ingredients 18
Steps:
- Bring a large pot of water to a boil and add the spaghetti, then salt. Cook the pasta according to package directions, until al dente. Drain, but do not discard the pasta water.
- In a large, deep saute pan, heat 2 cups of the Amatriciana sauce over medium-low heat until hot. Add the pasta into the pan. Add 1 tablespoon of the pasta water to the pan and toss the pasta to coat with the sauce. Remove from the heat and stir in 1 tablespoon each of the cheeses.
- Divide the pasta between 2 plates and top with the remaining cheese and the fresh herbs.
- To make the sauce:
- In a pan over medium-high heat, saute the pancetta until just starting to brown. Remove the pancetta and add the onion to the pan. Saute the onion until translucent, about 1 minute. Add the carrot, celery, garlic, tomato puree, and cooked pancetta to the pan. Stir and simmer until reduced by half. Add the cinnamon, cumin, and cardamom and stir. Simmer the mixture 5 more minutes.
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.
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