Baked Marrow Amatriciana Recipes

BAKED MARROW AMATRICIANA

Steps:

• For the sauce, heat half the oil in a pan and sizzle the pancetta for 5 mins, until just starting to crisp. Then add the onion, garlic, thyme, bay and sugar, and cook until the onions are golden. Splash in the vinegar, sizzle for a moment then tip in the tomatoes. Swoosh the wine around the tomato tins to wash out every last bit and tip into the sauce. Season with chilli and a pinch of salt and simmer for 30 mins until rich and thick.
• Meanwhile, heat the oven to 200C/180C fan/gas 6. Scoop out the middle of the marrow, leaving a little in the bottom to form a base. Drizzle a baking dish with a little oil, arrange the marrow in the dish and roast for 30 mins.
• Spoon the sauce into the middle of each marrow slice, cover with foil and bake for 30 mins. Remove the foil, scatter over the mozzarella and return to the oven for 10 mins until the cheese has melted and the marrow is tender.

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.

ROASTED MARROW BONES

Steps:

• If you want to make your own, scare up some marrow bones at a butcher shop, place them upright on a foil-lined baking sheet and roast at 450 for 15 minutes. Scoop out the marrow, spread it on toast and top with sea salt.

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.

BAKED FUSILLI AMATRICIANA

Steps:

• Render the pancetta chunks in a large pan over medium heat until brown, about 10 minutes. Add the onions and cook over medium-low heat until lightly caramelized, about 15 minutes. Add the garlic and red pepper flakes to the pan and stir until fragrant. Add the tomatoes, season with salt and bring to a simmer. Cook the sauce, stirring occasionally, until most of the excess liquid has evaporated, about 1 hour.
• Preheat a convection oven to 375 degrees F.
• Mix the sauce with the pasta in a large bowl.
• Put half the sauced pasta in a deep, half hotel pan. Top with the chunked mozzarella and the remaining sauced pasta.
• Mix the panko, Parmesan, oregano and oil in a medium bowl. Sprinkle over the top of the pasta. Bake until bubbly and browned on top (cover with foil if the top browns too much), about 30 minutes.

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.