BUCATINI AMATRICIANA WITH RICOTTA SALATA
Made this for dinner twice so far, and the second time it tasted even better. Cheesey and smokey works so well together in a rich tomato sauce:D Regina Schrambling says "starch is comfort" and "cheese is seduction" and when they're combined the result is pure pleasure. BF and I have to agree wholeheartedly. I can usually only find crushed tomatoes in puree, and that worked out very well so I added that as an option. I am vegetarian so I substituted vegetarian bacon for pancetta. Another recipe of the week from The Week magazine, originally from LA Times.
Provided by Kumquat the Cats fr
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- If using, cut pancetta into i/4 inch dice. Heat oil in a deep skillet over medium-low heat. Add pancetta and cook, stirring, until it crisps and renders its fat, about 10 minutes. Remove pancetta and set aside. Break into small pieces when cooled. Remove all but about 1 tablespoon of fat from the pan and discard.
- Add oil and onion and cook, stirring often, until tender and translucent, about 10 minutes.
- Add red pepper flakes then add tomatoes and crush against the pan if using whole. Cook, stir and crush tomatoes into small bits, for 5 minutes.
- Simmer 40 minutes, stirring occasionally.
- While sauce cooks, bring large pot of water to a rolling boil with salt (about 1 Tbsp for every 2 quarts - it should be salty). Fifteen minutes before sauce is done, add pasta to water. Stir and then cook until al dente, 11-12 minutes or according to package directions.
- Reserving 1/2 cup of cooking water, drain pasta in colander. Add butter and toss quickly, then transfer to pan with sauce. Stir until strands are thinly but evenly coated. Add a little cooking liquid if pasta seems dry. Add half Ricotta Salata and stir to combine well.
- Transfer pasta to large bowl or platter and sprinkle with pancetta and remaining cheese. Serve hot.
- For Vegetarian omit the pancetta or use vegetarian bacon.
Nutrition Facts : Calories 283.8, Fat 6.4, SaturatedFat 1.9, Cholesterol 5.1, Sodium 8.8, Carbohydrate 48.3, Fiber 3.3, Sugar 4.4, Protein 8.5
BUCATINI ALL'AMATRICIANA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 28m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil and salt the water.
- Heat a large deep over medium high heat. Add oil and pancetta. Cook pancetta 2 or 3 minutes then add onions and garlic and crushed red pepper flakes. Cook 7 or 8 minutes more, until onions are translucent. Add tomatoes and parsley. Season the sauce with salt and pepper. Simmer sauce over low heat until ready to serve.
- Cook bucatini pasta to al dente or, with a bite to it. Drain pasta well. Do not rinse. Starchy pasta holds more sauce. Toss hot pasta with sauce and serve. Pass grated cheese at the table.
BUCATINI ALL'AMATRICIANA
Provided by Anne Burrell
Categories main-dish
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 9
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!
BUCATINI ALL'AMATRICIANA
For a simple dish, pasta all'amatriciana is freighted with controversy. People in Amatrice say it originated in that central Italian town, as the name implies. But in Rome, about 60 miles away, chefs proudly claim it as their own and say its name has nothing to do with its origins. In Amatrice, the dish is simply pasta, tomatoes, cured pork and cheese. But Romans include onions and olive oil. Even the type of pasta is in dispute. After half a dozen plates of it during a recent trip to Italy, one detail became clear: for any pasta all'amatriciana to be authentic, it must be made with guanciale - cured, unsmoked pig jowl.
Provided by Florence Fabricant
Categories pastas, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Heat oil in a 12-inch skillet. Add onion and garlic, and sauté over medium heat until transparent. Add guanciale and sauté until barely beginning to brown.
- Break up tomatoes and add. Cook about 15 minutes, crushing tomatoes with a spoon, until sauce has become somewhat concentrated and homogenized. Season with chili and salt and stir in 1 tablespoon cheese. Remove from heat.
- Bring a large pot of salted water to a boil, add bucatini and cook until al dente, about 9 minutes. Drain and transfer to skillet. Gently reheat contents of skillet, folding pasta and tomato sauce together until they are heated through and pasta is well-coated, about 5 minutes. Fold in remaining cheese. Check seasoning and serve with more cheese on the side.
Nutrition Facts : @context http, Calories 431, UnsaturatedFat 8 grams, Carbohydrate 63 grams, Fat 13 grams, Fiber 4 grams, Protein 15 grams, SaturatedFat 4 grams, Sodium 571 milligrams, Sugar 6 grams, TransFat 0 grams
BUCATINI ALL'AMATRICIANA
This pasta dish is my signature dish. I really enjoy making this pasta, especially with the right ingredients like guanciale. Top with freshly grated Parmesan cheese.
Provided by CHEF CARLO APOLLONI
Categories World Cuisine Recipes European Italian
Time 39m
Yield 2
Number Of Ingredients 9
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in bucatini and return to a boil. Cook, uncovered, stirring occasionally, until bucatini is tender, about 11 minutes. Drain.
- Heat oil in a large skillet over medium-high heat. Add garlic cloves; cook until golden brown, about 1 minute. Remove with a slotted spoon and discard. Add guanciale; cook and stir until crisp and golden, about 4 minutes. Add onion and red pepper flakes; cook and stir until onion is translucent, about 3 minutes. Stir in tomatoes, salt, and black pepper. Simmer tomato sauce until flavors combine, about 10 minutes.
- Stir bucatini and Pecorino Romano cheese into tomato sauce and toss until evenly coated.
Nutrition Facts : Calories 633.9 calories, Carbohydrate 60.1 g, Cholesterol 21.9 mg, Fat 35.9 g, Fiber 3.2 g, Protein 17.3 g, SaturatedFat 7.4 g, Sodium 478.1 mg, Sugar 0.8 g
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- Heat the oil in a deep skillet over medium-low heat. Add the pancetta and cook, stirring, until it crisps and renders its fat, about 10 minutes. Remove all but about 1 tablespoon of the fat from the pan and discard. Add the onion and cook, stirring until tender and translucent, about 10 minutes. Add the red pepper flakes, then crush the tomatoes into the pan and add the puree. Cook, stirring to crush the tomatoes into the finest bits, for 5 minutes. Simmer 40 minutes, stirring occasionally.
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