Pastaallasaxonia Recipes

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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.

CAJUN PASTALAYA



Cajun Pastalaya image

My own Cajun pastalaya recipe I put together after trying 3 or 4 different local Southern Louisiana recipes. The prep/cook times may be off, as I have never timed myself. Hope y'all enjoy! Serve with crusty bread.

Provided by Bevin

Categories     Main Dish Recipes     Pasta     Shrimp

Time 1h30m

Yield 8

Number Of Ingredients 20

2 tablespoons butter
1 pound andouille sausage, sliced
1 cup finely chopped celery
1 large sweet onion (such as Vidalia®), finely chopped
1 large green bell pepper, finely chopped
3 cloves garlic, finely chopped
1 pound skinless, boneless chicken thighs, cut into bite-sized pieces
1 (28 ounce) can crushed tomatoes (such as San Marzano®)
1 teaspoon sweet paprika
1 teaspoon Creole seasoning (such as Tony Chachere's®)
¼ teaspoon cayenne pepper
2 cups chicken broth
1 (16 ounce) package penne pasta
1 pound uncooked medium shrimp, peeled and deveined
½ cup heavy whipping cream
½ bunch fresh thyme, chopped
½ bunch fresh oregano, chopped
½ bunch fresh basil, chopped
¼ cup chopped green onions
¼ cup Parmesan cheese, or to taste

Steps:

  • Melt butter in a large pot over medium heat. Add sausage and cook for 2 minutes. Add celery, onion, bell pepper, and garlic; cook until soft, 5 to 7 minutes. Add chicken and cook until no longer pink inside and juices run clear, 5 to 7 minutes more. Add tomatoes, paprika, Creole seasoning, and cayenne pepper; bring to a simmer and cook for 10 minutes.
  • Add broth to the pot and return to a simmer. Add penne and simmer for 8 minutes. Add shrimp. Continue to simmer, stirring constantly, until pasta is tender but firm to the bite and shrimp are cooked through, about 7 minutes more.
  • Stir in cream. Stir in thyme, oregano, and basil. Cook until just heated through, 3 to 5 minutes more. Serve topped with green onions and Parmesan cheese.

Nutrition Facts : Calories 640.1 calories, Carbohydrate 53.7 g, Cholesterol 185.1 mg, Fat 31.5 g, Fiber 4.7 g, Protein 36.6 g, SaturatedFat 12.7 g, Sodium 1217.6 mg, Sugar 7.1 g

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

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.

SPAGHETTI ALL'AMATRICIANA



Spaghetti All'Amatriciana image

Spaghetti All'Amatriciana is a traditional Italian dish that reminds me of my roots. This amatriciana sauce recipe features guanciale (dried pork cheek). Guanciale can be hard to find, but pancetta or thick-cut bacon are good substitutes. -Lou Sansevero, Ferron, Utah

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 6 servings.

Number Of Ingredients 15

12 ounces guanciale or pancetta, thinly sliced
2 medium carrots, peeled, finely chopped
1 large onion, finely chopped
2 tablespoons butter
1 teaspoon salt, divided
1 teaspoon pepper, divided
4 garlic cloves, minced, divided
1 fresh rosemary sprig
1 fresh sage sprig
1/2 cup dry red wine
1 can (28 ounces) whole tomatoes, undrained, crushed
2 tablespoons olive oil
1/4 teaspoon crushed red pepper flakes
1 package (16 ounces) uncooked spaghetti
Optional: grated Pecorino Romano cheese and fresh basil

Steps:

  • In a large skillet, cook guanciale over medium heat until crisp, stirring occasionally, 5-8 minutes. Remove with a slotted spoon, drain on paper towels. Add carrots, onion and butter to pan drippings; cook until vegetables are tender, 5-7 minutes. Season with 1/2 teaspoons salt and 1/2 teaspoon pepper. Add half the garlic, rosemary and sage sprigs; cook until fragrant, 2 minutes., Stir in wine; cook until reduced, 2-3 minutes. Add tomatoes; bring to a boil. Reduce heat to low; simmer partially covered until sauce is thickened, stirring occasionally, 30-40 minutes., Remove and discard rosemary and sage sprigs; cool sauce slightly. In batches, add sauce to blender. Cover and process until desired consistency. Return sauce to pan. Stir in half of reserved guanciale, remaining garlic, salt and pepper. Add olive oil and red pepper flakes. Set aside; keep warm., In a large saucepan cook spaghetti according to package directions for al dente. Drain pasta, reserving 1 cup pasta water. Add drained spaghetti to pan with sauce; toss to combine. Add enough reserved pasta water for sauce to reach desired consistency. Garnish with remaining guanciale. If desired, sprinkle with cheese and fresh basil leaves.

Nutrition Facts : Calories 623 calories, Fat 28g fat (9g saturated fat), Cholesterol 56mg cholesterol, Sodium 1694mg sodium, Carbohydrate 68g carbohydrate (7g sugars, Fiber 6g fiber), Protein 22g protein.

PASTA ALLA SAXONIA



Pasta Alla Saxonia image

Make and share this Pasta Alla Saxonia recipe from Food.com.

Provided by welcomebykewg

Categories     Penne

Time 35m

Yield 2 serving(s)

Number Of Ingredients 5

500 g pasta, i.e. Penne
85 g salami
200 g tomato ketchup
2 tablespoons olive oil
200 g cheese, i.e. cheddar

Steps:

  • Cook pasta al dente.
  • Cut salami into mouth size pieces.
  • Heat olive oil in pan.
  • Fry salami until brown.
  • Mix pasta, ketchup, cheese and salami including oil.
  • Serve and enjoy.

Nutrition Facts : Calories 1586.6, Fat 51.5, SaturatedFat 22.2, Cholesterol 94.3, Sodium 2582.3, Carbohydrate 221, Fiber 8.3, Sugar 30.1, Protein 59.4

PASTA ALLA GRICIA



Pasta alla Gricia image

This simple pasta dish comes together with just a few ingredients and in such a short amount of time that it will definitely find its way into your rotation of weeknight dinners. Added bonus: between the bacon, cheese and pasta, it is a big crowd pleaser!

Provided by Giada De Laurentiis

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 6

12 ounces applewood smoked bacon, diced
1 1/2 teaspoons freshly ground black pepper
Kosher salt
1 pound linguine pasta
1/2 cup freshly grated Parmesan, plus more for serving
1/2 cup freshly grated Pecorino Romano

Steps:

  • Add the bacon to a large skillet. Place over medium heat and cook until the fat is rendered and the bacon is crispy, about 20 minutes. Drain all but 2 tablespoons of the bacon fat from the pan. Stir in the pepper and set aside.
  • Bring a large pot of water to a boil over high heat. Season it generously with salt. Cook the pasta for 2 minutes less than the package directions, about 8 minutes. Add 1 cup of the pasta water to the pan with the bacon, return the pan to medium-high heat and cook, scraping up the bits from the bottom of the skillet with a wooden spoon, until slightly reduced, about 1 minute.
  • Using tongs, remove the pasta from the water and add it directly to the pan with the sauce. Sprinkle the pasta with the cheese and begin to toss the pasta with the sauce. Continue to stir over low heat and toss until the sauce thickens and coats the pasta and the pasta is cooked through, 2 to 3 minutes. (Through this process, you may need to add more pasta water to help cook the pasta and maintain a sauce. This could take up to a cup more pasta water.) Serve topped with more cheese if desired.

PASTA ALLA GRICIA



Pasta alla Gricia image

Pasta alla gricia is a classic Italian pasta dish from Rome that is served in pretty much every restaurant. The story goes that this dish has been cooked in Rome even before they had tomatoes.

Provided by Andry008

Yield 4

Number Of Ingredients 4

1 (16 ounce) package spaghetti
5 ounces guanciale (cured pork cheek), diced
1 ¼ cups freshly grated Pecorino Romano, plus more for serving
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. Drain, saving about 1 cup of cooking water.
  • Meanwhile, place guanciale in a large skillet and cook over medium-high heat, turning occasionally, until crisp, about 3 minutes. Add pasta water, cooked spaghetti, and grated Pecorino Romano cheese. Mix well.
  • Distribute pasta amongst 4 bowls and serve with freshly ground black pepper and extra Pecorino Romano cheese.

Nutrition Facts : Calories 621.7 calories, Carbohydrate 85.1 g, Cholesterol 51.3 mg, Fat 16.5 g, Fiber 3.6 g, Protein 30.7 g, SaturatedFat 8.3 g, Sodium 718.6 mg, Sugar 3.3 g

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