TRADITIONAL SPAGHETTI ALL'AMATRICIANA
This classic Roman pasta dish is quick and easy to make with few ingredients. Traditionally, guanciale is used, but I prefer pancetta.
Provided by Aldo
Categories World Cuisine Recipes European Italian
Time 30m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 662.4 calories, Carbohydrate 97.2 g, Cholesterol 19.8 mg, Fat 19.7 g, Fiber 6.5 g, Protein 24 g, SaturatedFat 4.4 g, Sodium 615.7 mg, Sugar 4.8 g
SPAGHETTI ALL'AMATRICIANA
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil over high heat.
- Meanwhile, unroll the pancetta. Cut it into 1-inch long chunks, and then slice each chunk thinly across the grain.
- Heat the olive oil in a large skillet over moderately low heat. Add the pancetta and cook until it renders some of its fat, about 5 minutes. Do not allow it to crisp. Add the onion and cook until soft, about 10 minutes. While the onion is cooking, add the pasta to the boiling water.
- Add the red pepper flakes and parsley to the onion mixture and cook briefly to release their fragrance. Add the vinegar and simmer briefly until it evaporates, then add the tomato puree and 1/4 cup of the pasta water. Simmer briefly to blend.
- When the pasta is just shy of al dente, drain it and return it to the warm pot over moderate heat. Add the sauce and cook briefly so the pasta absorbs some of the sauce, then transfer the pasta to a warmed serving bowl and shower with the pecorino. Serve immediately.
DANIELLE'S AMATRICIANA SPAGHETTI
Make and share this Danielle's Amatriciana Spaghetti recipe from Food.com.
Provided by Redsie
Categories Spaghetti
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large pan, sauté the two onions until they become transparent.
- Add the pancetta and stir.
- Add the two hot peppers and stir.
- Add the red wine and stir until the wine evaporates a bit.
- Add the two cans of Italian tomatoes (only one with the juice) and stir. Add pepper to taste.
- Let it simmer for about 15 minutes.
- Meanwhile, prepare the spaghetti until al dente.
- Serve on spaghetti with some parmesan.
Nutrition Facts : Calories 387.2, Fat 8.6, SaturatedFat 1.3, Sodium 27.1, Carbohydrate 66, Fiber 7.7, Sugar 15.1, Protein 11.9
SPAGHETTI ALL'AMATRICIANA
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 3/4 cup cooking water, then drain.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the pancetta and red onion and cook, stirring occasionally, until the onion is tender, about 10 minutes. Add the garlic and red pepper flakes; cook until the garlic is just softened, about 1 minute. Stir in the tomatoes, basil and 1/4 teaspoon salt. Gently simmer, stirring occasionally, until the sauce is slightly thickened, about 10 minutes.
- Add the pasta to the sauce and toss to coat, gradually adding the reserved cooking water as needed to loosen; discard the basil. Add the parmesan, season with salt and toss again. Top each serving of pasta with more parmesan and red pepper flakes.
Nutrition Facts : Calories 550, Fat 18 grams, SaturatedFat 5 grams, Cholesterol 26 milligrams, Sodium 563 milligrams, Carbohydrate 75 grams, Fiber 6 grams, Protein 20 grams, Sugar 7 grams
PASTA AMATRICIANA
Pasta amatriciana is a traditional Italian dish that features a sauce of guanciale (salt-cured pork jowl), tomato, pecorino romano and chiles. Some variations include onion and white wine. The final product tastes much more complex than the ingredient list would suggest: This simple pantry meal delivers deep flavors, as the bright, tangy tomato base balances the rich pork, and a mix of dried peppers adds layers of subtle heat. Guanciale can be found in Italian specialty shops or online, but pancetta is a good alternative. Bucatini is a thicker pasta with a hollow center that captures the thick sauce, but spaghetti delivers equally tasty results.
Provided by Kay Chun
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a large (12-inch) skillet, heat olive oil over medium. Add guanciale and cook, stirring occasionally, until golden, about 5 minutes. To the skillet, add tomatoes, black pepper and red-pepper flakes, and season with salt. Cook, stirring occasionally and smashing tomatoes with the back of a wooden spoon, until tomatoes have broken down and sauce is thickened, about 15 minutes.
- Meanwhile, in a large pot of salted water, cook pasta according to package directions until just shy of al dente. Reserve 1 cup of the pasta cooking water and drain.
- Add pasta, tomato sauce and ½ cup of pasta cooking water back to the large pasta pot and stir vigorously over medium-high heat until pasta is evenly coated in the sauce, about 1 minute. (Add more pasta water if sauce is dry.) Remove from heat, stir in the cheese and season to taste with salt.
- Divide pasta among bowls and garnish with more cheese and black pepper.
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