PERCIATELLI ALL'AMATRICIANA
A satisfying (and spicy!) pasta dinner is minutes away: use crushed red pepper flakes, white wine, and diced pancetta with crushed canned tomatoes for an easy homemade sauce.
Categories pasta pancetta Perciatelli all-Amatriciana tomato sauce quick and easy pasta spicy pasta
Time 36m
Yield 6
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil for the pasta.
- Meanwhile, heat oil in a large, deep skillet over medium heat; add onion, pancetta, and red pepper flakes. Sauté 10 minutes or until onion and pancetta are golden.
- Pour in wine and bring to a boil; stir in tomatoes and salt. Bring sauce to a boil, lower heat, and simmer, stirring occasionally, 20 minutes.
- When sauce has simmered for 10 minutes, add pasta to the boiling water and cook, stirring frequently, until tender yet firm to the bite (al dente), about 10 minutes. Reserve 1/2 cup of the pasta cooking water.
- Drain pasta; add to sauce in skillet and toss over medium heat 1 minute until pasta is well coated. Remove from heat; stir in cheese and reserved cooking water and toss well. Serve immediately with extra cheese.
Nutrition Facts : Calories 387 calories
PERCIATELLI AMATRICIANA STYLE
I got this recipe off the De Cecco Perciatelli box. It's simple but if made correctly a real treat. We eat this as a main meal with a light salad and some crusty bread. I often substitute canned tomatoes.
Provided by ihvhope
Categories < 30 Mins
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Cook the diced pancetta and chopped onion in a skillet until brown.
- Cut the peeled tomatoes into small pieces and add with pepper and salt, cooking over high heat for 20 minutes.
- Cook the Perciatelli for 11 minutes in briskly boiling salted water, drain and place in serving dish. (reserving some water to add to dish).
- Add the sauce and sprinkle abundantly with grated Pecorino cheese.
Nutrition Facts : Calories 430.6, Fat 12.8, SaturatedFat 4.1, Cholesterol 12.1, Sodium 192.7, Carbohydrate 64.2, Fiber 4.1, Sugar 5.1, Protein 14.8
BUCATINI ALL'AMATRICIANA
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
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
PERCIATELLI WITH GARLIC, WALNUTS, AND TOMATOES
Perciatelli, also called bucatini, is like thick round spaghetti with a hole down the center. Liguine or spaghetti can be used instead.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil; add 2 tablespoons salt. Add pasta; cook, according to package instructions, until al dente; drain.
- Meanwhile, in a large deep frying pan, heat 3 tablespoons olive oil over medium-low heat. Add garlic and cook, turning, until browned, 6 to 8 minutes. Add cooked pasta, parsley, tomatoes, breadcrumbs, walnuts, red-pepper flakes, pecorino, remaining tablespoon olive oil, and salt and pepper; cook, tossing to combine, 1 to 2 minutes.
- Divide pasta among 4 plates and serve immediately, garnished with shaved pecorino, if desired.
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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- Pour the canned tomatoes into a saucepan, and bring them to a boil. Then reduce to simmer, and simmer until the liquid in the tomatoes is reduced by half, for about 30 minutes.
- After putting the tomatoes on to reduce, fill a pot large enough for the pasta 3/4 of the way full with water. Bring it to a boil. I salt it right before I put the pasta in. About 2 - 3 T. of salt.
- Once the tomatoes are reducing, and the water for the pasta is getting hot, in a third large pot, combine the oil, bacon and onion and cook over medium high heat, stirring frequently, until the bacon is lightly browned and the onion is softened, about 7 minutes. Stir in the tomato paste and red pepper flakes and cook, stirring until fragrant, about 1 minute. Stir in the tomato sauce and remove from the heat.
- Drop the pasta into the boiling water and cook until just al dente. Drain, reserving about 1/2 c. of the pasta water.
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