Bucatini Allamatriciana With Spicy Smoked Mozzarella Meatballs Recipes

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BUCATINI ALL'AMATRICIANA WITH SMOKED MOZZARELLA MEATBALLS



Bucatini All'Amatriciana with Smoked Mozzarella Meatballs image

My version of Bucatini All'Amatriciana uses pancetta instead of the traditional guanciale because it's much easier to find in grocery stores!

Provided by Giada De Laurentiis

Categories     Main Course

Time 50m

Yield 6

Number Of Ingredients 23

2 tablespoons olive oil
6 ounces pancetta (diced)
1 yellow onion (finely chopped)
2 garlic cloves (minced)
Pinch crushed red pepper flakes
1 14-ounce can crushed tomatoes
1/2 teaspoon kosher salt (plus more for seasoning)
1/2 teaspoon freshly ground black pepper (plus more for seasoning)
1/2 cup grated Pecorino Romano
1 pound bucatini or other long pasta
1 small (6-ounce onion, grated)
1/2 cup chopped fresh flat-leaf parsley (plus 1/4 cup)
2/3 cup grated Parmesan cheese (plus 1/4 cup)
1/3 cup Italian-style bread crumbs
1 large egg
2 tablespoons ketchup
3 garlic cloves (minced)
1/4 teaspoon crushed red pepper flakes
1 teaspoon kosher salt (plus more for seasoning)
1/2 teaspoon freshly ground black pepper (plus more for seasoning)
8 ounces ground beef
8 ounces ground veal
2 ounces smoked mozzarella cheese (cut into 16 (1/2-inch) cubes)

Steps:

  • For the sauce: In a large heavy skillet, heat the oil over medium heat. Add the pancetta and cook, stirring constantly, until golden brown, about 5 to 7 minutes. Using a slotted spoon, remove the pancetta and reserve. Add the onion and cook for 5 minutes. Stir in the garlic and red pepper flakes and cook until fragrant, about 30 seconds. Add the tomatoes, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and the cooked pancetta. Simmer, uncovered, over medium-low heat until the sauce thickens, about 15 minutes. Stir in the cheese and season with salt and pepper, to taste.
  • For the meatballs: Position an oven rack in the lower 1/3 of the oven. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  • In a large bowl, combine the onion, 1/2 cup parsley, 2/3 cup Parmesan, bread crumbs, egg, ketchup, garlic, red pepper flakes, 1 teaspoon salt, and 1/2 teaspoon pepper. Add the beef and veal. Using your hands, combine all ingredients gently but thoroughly. Shape the meat mixture into 16 (1 1/2-inch-diameter) meatballs and place on the prepared baking sheet. Make a hole in the center of each meatball and place a cube of mozzarella inside. Reform the meatball so that the mozzarella is completely covered with the meat mixture. Bake the meatballs for 15 minutes until cooked through.
  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and place in a large serving bowl. Add the meatballs and sauce. Toss gently and season with salt and pepper, to taste. Sprinkle with the remaining parsley and Parmesan.

Nutrition Facts : ServingSize 6, Calories 777

BUCATINI ALL'AMATRICIANA



Bucatini All'Amatriciana image

Provided by Anne Burrell

Categories     main-dish

Time 1h35m

Yield 4 to 6 servings

Number Of Ingredients 9

Extra-virgin olive oil
8 ounces guanciale, cut in 1/4-inch strips
2 large onions, cut in 1/2-inch dice
1/2 to 1 teaspoon crushed red pepper flakes
Kosher salt
2 (28-ounce) cans San Marzano tomatoes, passed through the food mill
1 pound bucatini or perciatelli
1/2 cup grated Parmigiano-Reggiano, plus extra for garnish
1 tablespoon minced chives, for garnish, optional

Steps:

  • Coat a large saucepan with olive oil. Add the guanciale and saute over low heat. Cook until it is brown and crispy and has rendered a lot of fat. Remove and reserve 1/3 of the guanciale for garnish. Bring the pan to a medium heat and add the onions and crushed red pepper. Season generously with salt, to taste. Cook the onions until they are translucent, starting to turn golden and are very aromatic. Add the tomatoes and bring to a boil, then reduce the heat and simmer the sauce for about 1 hour, tasting periodically. Adjust the salt, as needed.
  • Bring a large pot of well salted water to a boil over high heat. Add the pasta and cook for 1 minute less than the instructions on the package. Remove 3 or 4 ladlefuls of the sauce from the pot to a bowl, as an insurance policy. You can always add it back in but it's harder to take out once the pasta is in the pan. You're looking for the perfect ratio between pasta and sauce. Drain the pasta from the water and add to the pot of sauce. Stir to coat with the sauce. This is how you always finish pasta; you cook it in the sauce to perform the marriage of the pasta and the sauce. Add more sauce, if necessary. Add in the cheese and drizzle with olive oil to really bring the marriage together. Toss to coat and serve in shallow bowls garnished with cheese and the reserved guanciale. Sprinkle with chives to finish, if using.
  • YUUUMMMEEEEE!

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