Serenas Amatriciana Sauce Recipes

PASTA WITH SERENA'S AMATRICIANA SAUCE

Pasta with Serena's Amatriciana Sauce image

Provided by Serena Palumbo

Time 45m

Yield 2 servings

Number Of Ingredients 18

Ingredients

8 ounces dried spaghetti
Kosher salt, to taste
2 cups Serena's Amatriciana Sauce, recipe follows
2 tablespoons Parmigiano cheese, divided
2 tablespoons pecorino cheese, divided
Fresh basil leaves, thinly sliced, for garnish
Fresh parsley sprigs, thinly sliced, for garnish
Fresh mint leaves, thinly sliced, for garnish
1 cup pancetta, chopped
1 cup onion, chopped
1 carrot, finely grated
1 celery, finely grated
2 cloves garlic, minced
1 (32-ounce) can tomato puree
Pinch ground cinnamon
Pinch ground cumin
Pinch ground cardamom
Serving suggestion: serve over cooked pasta.

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.

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

Ingredients

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

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