Pasta Allamatriciana Recipes

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TRADITIONAL SPAGHETTI ALL'AMATRICIANA



Traditional Spaghetti all'Amatriciana image

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

1 pound spaghetti
3 tablespoons extra-virgin olive oil, divided, or more if needed
1 onion, finely chopped
7 ounces pancetta bacon, diced
2 cups passata (crushed tomatoes)
1 tablespoon water, or more as needed
½ teaspoon white sugar
2 tablespoons grated Parmesan cheese
1 pinch red pepper flakes, or to taste
salt and freshly ground black pepper to taste

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

PASTA AMATRICIANA



Pasta Amatriciana image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 1 servings

Number Of Ingredients 9

1 teaspoon crushed red pepper flakes
Salt
5 ounces pasta (bucatini, linguini or tagliatelle work well)
Extra-virgin olive oil, to coat pan
2 ounces diced pancetta (thick-cut regular bacon will work as well)
1 ounce diced red onion
5 ounces red sauce (see Cook's Note, below)
2 tablespoons grated Parmigiano and pecorino cheeses, plus more for serving
2 tablespoons grated Parmigiano and pecorino cheeses, plus more for serving

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.

SPAGHETTI ALL'AMATRICIANA



Spaghetti all'Amatriciana image

Provided by Michael Chiarello : Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 9

1/3 pound pancetta in 1 piece, partially frozen
2 tablespoons extra-virgin olive oil
1 onion, thinly sliced
Scant 1/4 teaspoon red pepper flakes
1 tablespoon chopped fresh Italian parsley leaves
1 1/2 tablespoons red wine vinegar
3/4 cup tomato puree
3/4 pound spaghetti or bucatini
Freshly grated Parmesan (recommended: Pecorino Romano)

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.

PASTA ALL'AMATRICIANA



Pasta All'Amatriciana image

Provided by Federica Cucinelli

Categories     Pasta     Pork     Sauté     Dinner     Boil     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 13

2 28-ounces cans whole peeled tomatoes
1 medium onion, finely chopped
4 ounces guanciale (salt-cured pork jowl), finely chopped
4 ounces pancetta (Italian bacon), finely chopped
1/4 cup olive oil
1 teaspoon crushed red pepper flakes
1/4 cup tomato paste
1 cup dry white wine
1 teaspoon sugar (optional)
Kosher salt, freshly ground pepper
1 pound penne or other tube-shaped pasta
Finely grated Pecorino or Parmesan
ingredient info: Guanciale is available at specialty foods stores and online sources.

Steps:

  • Purée tomatoes with juices in a blender; set aside. Cook onion, guanciale, pancetta, oil, red pepper flakes, and 1/2 cup water in a large heavy pot over medium-high heat, stirring occasionally, until water is evaporated and fat begins to render, 8-10 minutes.
  • Add tomato paste and cook, stirring often, until beginning to brown, about 2 minutes. Add wine and cook, stirring often, until reduced by half, 5-8 minutes.
  • Add reserved tomato purée and bring to a boil. Cover pan partially with a lid, reduce heat, and simmer until meat is tender and flavors are melded, 40-45 minutes. Add sugar, if using; season with salt and pepper.
  • When sauce is almost done, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain pasta.
  • Add pasta to sauce and toss to coat. Serve topped with Pecorino.
  • DO AHEAD: Sauce can be made 4 days ahead. Let cool, then chill until cold. Cover and keep chilled.

BUCATINI ALL'AMATRICIANA



Bucatini all'Amatriciana image

This recipe was brought to The Times by Regina Schrambling in a 1989 article about a return to simple Italian food after an almost decade long obsession with culinary excess and exotica (goose prosciutto, anyone?). This version of the classic pasta dish is an adaptation of a one from Giuliano Bugialli, an Italian cookbook author and cooking teacher. It is simple to prepare - 45 minutes from start to finish -- but full of bright, sophisticated flavors. If you can't get your hands on bucatini or perciatelli, spaghetti will do just fine.

Provided by Regina Schrambling

Categories     weekday, pastas, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 8

1/2 pound of unsliced pancetta or prosciutto
3 tablespoons olive oil
1 medium red onion, peeled and coarsely chopped
1 1/2 pounds canned tomatoes, preferably imported Italian
1/2 teaspoon hot red-pepper flakes
Salt and freshly ground black pepper
1 pound dried bucatini or perciatelli
1/2 cup freshly grated pecorino, romano or Parmesan cheese

Steps:

  • Cut the pancetta or prosciutto into chunks less than one-half inch thick. Place in a saucepan with the olive oil and fry over low heat for 15 minutes, until all the fat has been rendered out and the meat is very crisp. Remove the meat from the pan with a slotted spoon and set aside.
  • Add the onion to the pan and saute over medium heat for five minutes.
  • Drain the tomatoes, finely chop them and add to the onion in the pan. Season with red-pepper flakes and salt and pepper to taste and simmer 20 minutes, stirring occasionally.
  • Meanwhile, bring a large pot of cold water to a boil and add salt to taste. Add the pasta and cook until al dente, about 9 to 12 minutes, depending on the brand. Drain well.
  • Transfer the cooked sauce to a large heavy skillet over medium-high heat. Add the pasta and the reserved meat and cook, stirring, for 30 seconds. Remove the skillet from the heat, add the cheese and mix very well. Transfer the pasta to a warm platter and serve immediately.

Nutrition Facts : @context http, Calories 562, UnsaturatedFat 16 grams, Carbohydrate 63 grams, Fat 26 grams, Fiber 5 grams, Protein 19 grams, SaturatedFat 8 grams, Sodium 610 milligrams, Sugar 6 grams, TransFat 0 grams

ENZO'S SPAGHETTI ALL'AMATRICIANA



Enzo's Spaghetti all'Amatriciana image

My husband grew up not far from Rome, and this is his version of the famous Roman dish "Amatriciana". It calls for guanciale (cured pork jowl), which can be difficult to find here in the states. While some recipes call for pancetta or bacon to be used in its place, we've found that salt pork is a great alternative as well (see Cook's Note).

Provided by Kim's Cooking Now

Categories     World Cuisine Recipes     European     Italian

Time 1h35m

Yield 10

Number Of Ingredients 12

2 tablespoons extra virgin olive oil
12 ounces guanciale (cured pork jowl), sliced and cut into 1/2-inch pieces
1 cup diced onion
3 cloves garlic, chopped
¼ teaspoon crushed red pepper flakes
½ cup white wine
1 (28 ounce) can whole Italian plum tomatoes (such as San Marzano)
1 cup water, divided
1 (6 ounce) can tomato paste
2 (16 ounce) packages spaghetti
1 cup freshly grated Pecorino Romano cheese
2 tablespoons thinly sliced fresh basil leaves

Steps:

  • Heat olive oil in a large skillet over medium heat. Add guanciale and cook, stirring frequently until slightly browned, about 7 minutes. Remove guanciale to a plate. Leave a bit of the rendered fat in the skillet and discard the rest.
  • Add onion to the skillet and cook and stir until softened, about 5 minutes. Add garlic and red pepper flakes; cook for 1 minute. Return guanciale to the skillet and cook for 1 to 2 minutes. Pour in white wine and cook until wine has reduced slightly, about 3 minutes.
  • Stir in canned tomatoes, breaking up whole tomatoes with a spoon. Pour 1/3 cup water into the tomato can, swirl around to rinse the can, and pour into the skillet with remaining 2/3 cup water and tomato paste. Bring sauce to a boil. Reduce heat to low, cover, and simmer, stirring occasionally, for 1 hour.
  • Meanwhile, 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, 10 to 12 minutes. Ladle out about 1/2 cup of the pasta water, add to the sauce in the skillet, and mix well. Drain spaghetti and stir into the sauce until well combined.
  • Sprinkle generous amounts of Pecorino Romano cheese over each serving, and garnish with basil.

Nutrition Facts : Calories 671.2 calories, Carbohydrate 75.9 g, Cholesterol 43 mg, Fat 31.2 g, Fiber 4.7 g, Protein 19.3 g, SaturatedFat 11.3 g, Sodium 405.3 mg, Sugar 7.2 g

AMATRICIANA



Amatriciana image

This is a classic Italian pasta dish. Use fresh basil when it's in season; at other times, use fresh flat-leaf parsley.

Provided by Christine L.

Categories     Main Dish Recipes     Pasta

Time 35m

Yield 4

Number Of Ingredients 8

4 slices bacon, diced
½ cup chopped onion
1 teaspoon minced garlic
¼ teaspoon crushed red pepper flakes
2 (14.5 ounce) cans stewed tomatoes
1 pound linguine pasta, uncooked
1 tablespoon chopped fresh basil
2 tablespoons grated Parmesan cheese

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.

Nutrition Facts : Calories 528.5 calories, Carbohydrate 97.6 g, Cholesterol 12.1 mg, Fat 7.5 g, Fiber 6.3 g, Protein 21.5 g, SaturatedFat 2.3 g, Sodium 701.6 mg, Sugar 11.8 g

AMATRICIANA PASTA



Amatriciana pasta image

Slightly spicy tomato and bacon pasta dish - utterly irresistible

Provided by sashaarmour

Time 40m

Yield Serves 4

Number Of Ingredients 10

400g linguine or spaghetti pasta
120g streaky bacon
1 onion
1 dried chilli
1can (450g) chopped tomatoes
3 tbsp olive oil
salt and pepper
dash of maggi or worcester sauce
1 tsp sugar
chopped parsley and parmesan to serve

Steps:

  • Thinly slice the onion and cut the bacon into pieces of about 7mm thickness. Discard the seeds of the chilli and chop finely.
  • Heat the olive oil in a saucepan and fry the bacon on a low heat. Once the bacon starts to become slightly crispy on the edges, add the onion and chilli. Cook on a low heat until the onions start to caramelise. (POINT: At least 15mins)
  • Add the chopped tomatoes and sugar and leave the sauce to thicken on a low to medium heat for 15-20mins.
  • Season with a little salt, pepper and dash of maggi or worcester sauce.
  • Pour over cooked pasta and serve with chopped parsley and grated parmesan.

PASTA ALL'AMATRICIANA



Pasta all'Amatriciana image

One of the secrets to perfect Italian pasta is to finish cooking the pasta in the sauce. If you master and understand this dish, you will understand the art of Italian pastas and pasta sauces which is all about putting very simple ingredients together in just the right way. Try using my Fresh Garden Tomato Sauce (see Notes).

Provided by Chef John

Categories     Pasta and Noodles     Pasta by Shape Recipes

Time 30m

Yield 2

Number Of Ingredients 8

4 ounces pork cheeks
1 tablespoon olive oil
4 ounces rigatoni pasta
3 tablespoons dry white wine
1 ½ cups fresh tomato sauce
freshly ground black pepper to taste
kosher salt to taste
1 ½ ounces finely grated Pecorino Romano cheese

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.

Nutrition Facts : Calories 759.9 calories, Carbohydrate 52 g, Cholesterol 66.1 mg, Fat 50.9 g, Fiber 4.5 g, Protein 20.6 g, SaturatedFat 18.4 g, Sodium 1254.2 mg, Sugar 9.6 g

PASTA AMATRICIANA



Pasta Amatriciana image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 1 serving

Number Of Ingredients 8

Extra-virgin olive oil, to coat pan
2 ounces diced pancetta (thick-cut regular bacon will work as well)
1 teaspoon crushed red pepper flakes
Salt
5 ounces pasta (bucatini, linguini or tagliatelle work well)
1 ounce diced red onion
5 ounces red sauce (see Cook's Note, below)
2 tablespoons grated Parmigiano and pecorino cheeses, plus more for serving

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.

PASTA AMATRICIANA



Pasta Amatriciana image

Provided by Mark Bittman

Categories     dinner, quick, main course

Time 15m

Number Of Ingredients 7

chopped slab bacon
oil
onion
chopped tomatoes
cooked spaghetti
bacon
Pecorino

Steps:

  • Cook chopped slab bacon in oil until done; remove with slotted spoon. Cook onion until soft, add chopped tomatoes, make sauce and toss with cooked spaghetti and bacon. Garnish: Pecorino.

PASTA AMATRICIANA



Pasta Amatriciana image

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

2 tablespoons extra-virgin olive oil
4 ounces guanciale or pancetta, chopped into ¼-inch cubes (3/4 cup)
1 (28-ounce) can whole tomatoes, crushed with your hands in a bowl
1/8 teaspoon black pepper, plus more to taste
1/8 teaspoon red-pepper flakes
Kosher salt
1 pound dried bucatini
3/4 cup grated Pecorino Romano cheese, plus more for garnish

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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From seriouseats.com


BEST PASTA ALL'AMATRICIANA RECIPE - HOW TO MAKE PASTA …
How to Make Pasta all'Amatriciana. Directions. 01. In a 12-inch skillet over medium, heat 1 tablespoon of the oil until shimmering. Add the pancetta and cook, stirring, until well-browned and crisp, 5 to 7 minutes. Using a slotted spoon, transfer to a paper towel–lined plate and set aside.
From 177milkstreet.com


AMATRICIANA RECIPE - HOW TO MAKE AUTHENTIC PASTA …
2020-03-22 While this amatriciana recipe sauce is simmering, add a touch of salt and be generous with pepper. Once the sauce has reduced, switch off the stove and cook your pasta al dente (according to packet instructions). Remove the pasta from the pot, and add it to the pan, making sure some of the pasta water is added in too. Then add 5 extra ...
From vincenzosplate.com


PASTA ALL'AMATRICIANA - AUTHENTIC ITALIAN RECIPES
Instructions. First, start boiling the water for the pasta and heat up a medium sized pan on medium heat. When the pan is hot, drizzle in a little olive oil then add the guanciale/pancetta. Let the guanciale/pancetta fry in the oil for 5-6 minutes or until they are lightly browned and crispy. Now, slowly pour the tomato sauce in the pan.
From authenticitalianrecipes.com


BEST PASTA AMATRICIANA RECIPE FROM STANLEY TUCCI: SEARCHING FOR ITALY
2021-03-01 Make a spot in the center of mixture and add tomato paste and red pepper flakes and cook, stirring, about 1-2 minutes. Add reduced tomatoes …
From parade.com


CHEF JOHN'S PASTA ALL'AMATRICIANA AND THE SECRET TO GREAT …
2021-09-18 One of the secrets to perfect Italian pasta is to finish cooking the pasta in the sauce. The art of Italian pastas and pasta sauces is all about putting very simple ingredients together in just the right way. Speaking of substitutions, if you can't find guanciale, pancetta really does a nice job in its place, but try to use a little more fat ...
From allrecipes.com


AMATRICIANA SAUCE (TRADITIONAL RECIPE) - PASTA.COM
Add canned tomato and tomato paste. Stir well to combine. Cook and stir for 2 minutes. Season with white pepper and stir in Pecorino Romano cheese. Add salt and optional red pepper flakes, to taste. Can add pasta cooking water to thin the sauce out. Serve and enjoy.
From pasta.com


AUTHENTIC PASTA ALL'AMATRICIANA - TONY'S COMFORT KITCHEN
This authentic pasta all'Amatriciana differs from my previous version in that this time I'm sticking to the proper ingredients. Guanciale as opposed to pance...
From youtube.com


RIGATONI ALL'AMATRICIANA RECIPE - MARIO BATALI | FOOD & WINE
Step 1. In a large saucepan, cook the rigatoni until al dente. Drain the pasta, reserving 1 cup of the cooking water. Advertisement. Step 2. Meanwhile, in a large saucepan, heat the olive oil. Add ...
From foodandwine.com


AMATRICIANA SAUCE RECIPE RECIPES ALL YOU NEED IS FOOD
Steps: In a large saucepan, cook pasta according to package directions for al dente. Drain pasta, reserving pasta water; keep pasta warm. In same pot, cook bacon over medium heat until crisp, stirring occasionally. Add peas; cook until just heated through., Add pasta to pot; toss to combine.
From stevehacks.com


CHEF STEFANO’S BUCATINI ALL'AMATRICIANA RECIPE | WANDERCOOKS
2020-11-23 Take out 2 cups of the pasta water to use in the sauce then drain the pasta. 400 g pasta, 2 cups pasta water. Meanwhile, heat the olive oil in a large pan over a high heat. Add the onion, chillis and guanciale/pancetta or bacon pieces, and stir fry until gorgeously fragrant.
From wandercooks.com


BUCATINI ALL’AMATRICIANA RECIPE - CHEF BILLY PARISI
2020-04-03 Instructions. Add the guanciale to a large frying pan over medium-low heat until browned but still tender, which takes about 4-5 minutes. Deglaze with the white wine and cook until the amount of liquid is reduced by one half. Add in the tomatoes and crushed red pepper flakes, and stew for …
From billyparisi.com


BUCATINI ALL’AMATRICIANA - SPEND WITH PENNIES
2020-02-24 Instructions. Crush whole tomatoes by hand. Cook pancetta in a pan over medium heat until crisp. Add onions and cook 2-3 minutes. Stir in garlic and cook until fragrant. Add tomatoes with juices, water, pepper flakes and salt to taste. Simmer 15-20 minutes or until thickened.
From spendwithpennies.com


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