Risotto Allamatriciana Recipes

RISOTTO ALL'AMATRICIANA

Risotto all'Amatriciana image

Provided by Florence Fabricant

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

4 tablespoons unsalted butter
1 small onion, peeled and finely chopped
3 slices pancetta (about 2 ounces), cut in short strips
1/2 teaspoon crushed dried red chili peppers, or to taste
1 1/2 pounds ripe plum tomatoes, peeled, seeded and chopped, or 2 pounds canned plum tomatoes, well drained and chopped
Salt and freshly ground black pepper to taste
2 cups Arborio rice
6 cups beef broth (approximately)
6 tablespoons grated Italian pecorino Romano cheese, plus additional for the table

Steps:

Place 2 tablespoons of the butter in a heavy two-quart saucepan. Add the onion and cook over low heat until the onion begins to soften. Add the pancetta and red chili peppers and saute until the pancetta renders its fat and the onion is tender.
Add the tomatoes, salt and pepper. Increase the heat to medium and cook until the tomatoes thicken and turn into a sauce, about 10 minutes. Add the rice, stir and reduce the heat slightly.
Heat the broth to boiling. Turn the heat to very low under the broth to keep it warm. Begin adding the broth to the rice mixture about half a cup at a time, stirring constantly to prevent sticking. As the rice absorbs the broth add more warm broth. Continue adding broth until the rice is al dente, tender outside but with a little bite at its center, and the mixture is quite moist, about 25 minutes total cooking.
Turn off the heat and stir in the remaining butter and the six tablespoons of grated pecorino Romano cheese. Serve extra grated cheese at the table.

Nutrition Facts : @context http, Calories 438, UnsaturatedFat 6 grams, Carbohydrate 62 grams, Fat 14 grams, Fiber 4 grams, Protein 14 grams, SaturatedFat 8 grams, Sodium 1071 milligrams, Sugar 5 grams, TransFat 0 grams

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

Ingredients

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.

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

Ingredients

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

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