Semolina Lasagna With Spicy Amatriciana Recipes

PASTA ALL'AMATRICIANA

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.

AMATRICIANA

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.

SPICY LASAGNA

Steps:

• In skillet cook sausage, onion, celery and carrot until meat is lightly browned.
• Drain off excess fat and stir in tomatoes, tomato paste, salt, oregano and first 1/4 tsp pepper.
• Simmer, uncovered, 30 minutes stirring occasionally.
• Cook lasagna according to package directions and drain well.
• In a small bowl combine cottage cheese, parmesan cheese, eggs, parsley and the remaining pepper.
• Place half the noodles in a greased 13 x 9 baking dish.
• Spread with half the cheese filling and half the meat sauce. Top with half the mozzarella.
• Repeat layer.
• Bake uncovered in 375 degree oven for 30 minutes.
• Let stand 10 to 15 minutes before serving.

SEMOLINA LASAGNA WITH SPICY AMATRICIANA

Steps:

• To prepare the pasta, pour flours in a food processor and spin for 30 seconds. Add 1/3 cup of water, 2 TBS oil, and eggs in a bowl, stirring well with a whisk. With processor running, slowly pour mixture into the food chute, processing just until dough forms a ball. Turn dough out onto a lightly floured surface, knead lightly 5 times. Shape dough into a disk. Dust lightly with flour, wrap in plastic wrap, and let stand for 30 minutes.
• Divide dough into 6 equal portions. Working with one portion at a time, roll dough into a 20x4-inch rectangle. Repeat with remaining dough to form 6 sheets.
• To prepare sauce, cook bacon in a large nonstick skillet until crisp. Add onion, 1 TBS oil, and garlic to pan; saute 5 minutes or until browned. Add 1/2 cup water and tomatoes, bring to a boil. stir in crushed red pepper, salt, & pepper. Reduce heat and simmer for about 20 minutes, or until mixture is thickened.
• Bring 6 quarts water and 1 TBS salt to a boil. Slowly lower 1 pasta sheet into boiling water; cook 1.5 minutes. Carefully remove pasta with a slotted spoon and place in a pan with a damp towel. Repeat process with all six pasta sheets.
• Preheat oven to 350°F.
• Place 1 pasta sheet on each of 6 individual baking dishes lightly coated with cooking spray. Layer each of the three cheeses and sauce while folding the piece of pasta back & forth. Bake at 350°F for about 10 minutes or until cheese is melted.
• Notes:
• *I also added some extra parmesan cheese on the top near the end, turned the oven up to a broil to crisp up the cheesy top quickly.
• *This works well as a make ahead or freezer meal.
• *The smoky flavor of the bacon in the sauce makes the dish.

SPAGHETTI ALL'AMATRICIANA

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.