Capellini Amatriciana Recipes

AMATRICIANA SAUCE | PASTA AMATRICIANA RECIPE

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.

CAPELLINI AMATRICIANA

Steps:

• In a large pot of boiling water, cook the pasta until just tender. Drain well.
• Meanwhile, in a large nonstick skillet, heat the oil until hot but not smoking over medium heat. Add the onions and cook, stirring frequently, until barely softened, about 4 minutes. Add the garlic and cook, stirring, until the garlic is softened, about 2 minutes.
• Add the wine, the juices from the canned tomatoes, and the red pepper flakes to the skillet. Bring to a boil and cook, stirring occasionally, for 8 minutes, to thicken the sauce.
• Add the chopped tomatoes, Canadian bacon, and salt. Reduce to a simmer and cook until heated through, about 2 minutes. Stir in the basil.
• Toss the drained pasta with the sauce. Serve sprinkled with the Parmesan.

TRADITIONAL SPAGHETTI ALL'AMATRICIANA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat and cook onion until golden brown, about 5 minutes. Add pancetta and cook, stirring occasionally, until crisp, 2 to 3 minutes. Pour in passata, water, and sugar; cook until sauce has thickened, 10 to 15 minutes
• Drain spaghetti and toss with sauce, remaining olive oil, Parmesan cheese, and red pepper flakes. Season with salt and pepper.

BUCATINI ALL'AMATRICIANA

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.

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.