Serenas Amatriciana Sauce Recipes

AMATRICIANA SAUCE

Steps:

• Puree the tomatoes to a smooth, creamy consistency in a food processor or with an immersion blender; set aside.
• Heat the olive oil over medium-high heat in a large skillet. When hot, add the guanciale and saute 5 to 7 minutes, until golden brown.
• Add the garlic and red pepper flakes and saute 1 minute. Add the pureed tomatoes, basil, and salt and pepper to taste. Reduce the heat to medium low and stir well. Cook, uncovered, 15 minutes, or until the sauce darkens and thickens. Toss with just-cooked pasta and serve with a sprinkling of parsley and cheese and a drizzle of olive oil.

AMATRICIANA SAUCE

Steps:

• In a large skillet, heat the olive oil over medium heat. Add the pancetta and cook until browned and the fat is rendered, about 5 minutes. Use a slotted spoon to transfer to a paper towel-lined plate.
• Add the onions to the skillet and saute until translucent, 7 to 8 minutes. Stir in the garlic and a pinch of crushed red pepper (a generous pinch if you like spicy). Cook, stirring, about 2 minutes. Add the tomatoes and use a wooden spoon to break up any large pieces. Add the pancetta back to the skillet. Add salt and a pinch of crushed red pepper. Bring to a low simmer, cover and cook until the flavors have melded and the sauce is slightly thickened, 20 to 30 minutes.
• While the sauce cooks, bring a large pot of water to a boil. Season generously with salt. Cook the pasta according to the package directions. Stir 1/2 cup of the pasta water into the sauce (skip this step if using gluten-free pasta), then drain the pasta. Add the pasta and cheese to the sauce and toss to coat. Serve with additional cheese.

PASTA WITH SERENA'S AMATRICIANA SAUCE

Steps:

• Bring a large pot of water to a boil and add the spaghetti, then salt. Cook the pasta according to package directions, until al dente. Drain, but do not discard the pasta water.
• In a large, deep saute pan, heat 2 cups of the Amatriciana sauce over medium-low heat until hot. Add the pasta into the pan. Add 1 tablespoon of the pasta water to the pan and toss the pasta to coat with the sauce. Remove from the heat and stir in 1 tablespoon each of the cheeses.
• Divide the pasta between 2 plates and top with the remaining cheese and the fresh herbs.
• To make the sauce:
• In a pan over medium-high heat, saute the pancetta until just starting to brown. Remove the pancetta and add the onion to the pan. Saute the onion until translucent, about 1 minute. Add the carrot, celery, garlic, tomato puree, and cooked pancetta to the pan. Stir and simmer until reduced by half. Add the cinnamon, cumin, and cardamom and stir. Simmer the mixture 5 more minutes.

AMATRICIANA SAUCE

Steps:

• Add guanciale to a saucepot over medium heat and cook until slightly crispy, then add garlic, onions, oregano, chile flakes and salt and pepper and cook until translucent. Add pureed tomatoes and cook over medium-low heat for 30 minutes. Serve over pasta or spread on pizza dough and bake.