ALL AMATRICIANA SAUCE RECIPES

TRADITIONAL SPAGHETTI ALL'AMATRICIANA RECIPE | ALLRECIPES

Traditional Spaghetti all'Amatriciana Recipe | Allrecipes image

This classic Roman pasta dish is quick and easy to make with few ingredients. Traditionally, guanciale is used, but I prefer pancetta.

Provided by Aldo

Categories World Cuisine European Italian

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 pound spaghetti
3 tablespoons extra-virgin olive oil, divided, or more if needed
1 onion, finely chopped
7 ounces pancetta bacon, diced
2 cups passata (crushed tomatoes)
1 tablespoon water, or more as needed
½ teaspoon white sugar
2 tablespoons grated Parmesan cheese
1 pinch red pepper flakes, or to taste
salt and freshly ground black pepper to taste

Steps:

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat and cook onion until golden brown, about 5 minutes. Add pancetta and cook, stirring occasionally, until crisp, 2 to 3 minutes. Pour in passata, water, and sugar; cook until sauce has thickened, 10 to 15 minutes
Drain spaghetti and toss with sauce, remaining olive oil, Parmesan cheese, and red pepper flakes. Season with salt and pepper.

Nutrition Facts : Calories 662.4 calories, CarbohydrateContent 97.2 g, CholesterolContent 19.8 mg, FatContent 19.7 g, FiberContent 6.5 g, ProteinContent 24 g, SaturatedFatContent 4.4 g, SodiumContent 615.7 mg, SugarContent 4.8 g

TRADITIONAL SPAGHETTI ALL'AMATRICIANA RECIPE | ALLRECIPES

Traditional Spaghetti all'Amatriciana Recipe | Allrecipes image

This classic Roman pasta dish is quick and easy to make with few ingredients. Traditionally, guanciale is used, but I prefer pancetta.

Provided by Aldo

Categories World Cuisine European Italian

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 pound spaghetti
3 tablespoons extra-virgin olive oil, divided, or more if needed
1 onion, finely chopped
7 ounces pancetta bacon, diced
2 cups passata (crushed tomatoes)
1 tablespoon water, or more as needed
½ teaspoon white sugar
2 tablespoons grated Parmesan cheese
1 pinch red pepper flakes, or to taste
salt and freshly ground black pepper to taste

Steps:

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat and cook onion until golden brown, about 5 minutes. Add pancetta and cook, stirring occasionally, until crisp, 2 to 3 minutes. Pour in passata, water, and sugar; cook until sauce has thickened, 10 to 15 minutes
Drain spaghetti and toss with sauce, remaining olive oil, Parmesan cheese, and red pepper flakes. Season with salt and pepper.

RECIPES | BELLA SUN LUCI

We want to share the recipes of our childhood that remind us of simpler times when we would gather around a table with family and friends. Every meal included fresh baked bread dipped in extra virgin olive oil and nonno's homemade red wine from his Sonoma vines. We take pride in our heritage and each of our featured recipes are curated to reflect the tastes of the Mediterranean. Enjoy all the ...
From bellasunluci.com

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DINNER IDEAS & RECIPES - TODAY.COM | TODAY

3 classic pasta dishes for the holidays: Carbonara, amatriciana and pesto. Courtesy Anne Burrell. Dinner Make braised short ribs, then turn the leftovers into pasta sauce . Recipes TODAY's most ...
From today.com

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PASTA RECIPES | NIGELLA'S RECIPES | NIGELLA LAWSON

Pasta Recipes. My starting point with pasta, portionwise, is 100g dried weight of pasta per person for a main, on average; there are variables, of course, appetite and age chief among them. Other factors that come into play, when it comes to weight out pasta, are what – if anything – else is being eaten and which kind of sauce partners it.
From nigella.com

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