AMATRICIANA RECIPE 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

AMATRICIANA PASTA - RECIPES AND COOKING TIPS - BBC GOOD FOOD

Amatriciana pasta - Recipes and cooking tips - BBC Good Food image

Slightly spicy tomato and bacon pasta dish - utterly irresistible

Provided by sashaarmour

Total Time 40 minutes

Yield Serves 4

Ingredients

Steps:

Thinly slice the onion and cut the bacon into pieces of about 7mm thickness. Discard the seeds of the chilli and chop finely.
Heat the olive oil in a saucepan and fry the bacon on a low heat. Once the bacon starts to become slightly crispy on the edges, add the onion and chilli. Cook on a low heat until the onions start to caramelise. (POINT: At least 15mins)
Add the chopped tomatoes and sugar and leave the sauce to thicken on a low to medium heat for 15-20mins.
Season with a little salt, pepper and dash of maggi or worcester sauce.
Pour over cooked pasta and serve with chopped parsley and grated parmesan.

More about "amatriciana recipe recipes"

BUCATINI ALL’AMATRICIANA RECIPE - NYT COOKING

This recipe was brought to The Times by Regina Schrambling in a 1989 article about a return to simple Italian food after an almost decade long obsession with culinary excess and exotica (goose prosciutto, anyone?). This version of the classic pasta dish is an adaptation of a one from Giuliano Bugialli, an Italian cookbook author and cooking teacher. It is simple to prepare – 45 minutes from start to finish -– but full of bright, sophisticated flavors. If you can't get your hands on bucatini or perciatelli, spaghetti will do just fine.
From cooking.nytimes.com
Reviews 5
Total Time 45 minutes
Cuisine italian
Calories 562 per serving

Transfer the cooked sauce to a large heavy skillet over medium-high heat. Add the pasta and the reserved meat and cook, stirring, for 30 seconds. Remove the skillet from the heat, add the cheese and mix very well. Transfer the pasta to a warm platter and serve immediately.

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SPAGHETTI ALL'AMATRICIANA RECIPE: HOW TO MAKE IT

Spaghetti All'Amatriciana is a traditional Italian dish that reminds me of my roots. This amatriciana sauce recipe features guanciale (dried pork cheek). Guanciale can be hard to find, but pancetta or thick-cut bacon are good substitutes. —Lou Sansevero, Ferron, Utah
From tasteofhome.com
Total Time 01 hours 15 minutes
Category Dinner
Cuisine Europe, Italian
Calories 623 calories per serving

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.

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BUCATINI ALL'AMATRICIANA RECIPE | BON APPÉTIT

This classic sauce takes its spiciness from black pepper and dried chiles and its depth of flavor from guanciale, Italian salt-cured pork jowl.
From bonappetit.com
Reviews 4.3

Add drained pasta to sauce in skillet and toss vigorously with tongs to coat. Add 1/2 cup of the reserved pasta water and cook until sauce coats pasta and pasta is al dente, about 2 minutes. (Add a little pasta water if sauce is too dry.) Stir in cheese and transfer pasta to warmed bowls.

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RIGATONI ALL'AMATRICIANA RECIPE - MARIO BATALI | FOOD & WINE

Mario Batali doesn’t mess around with his Amatriciana, which is perfectly spicy and porky, with plenty of rich tomato flavor. Slideshow: More Mario Batali Recipes
From foodandwine.com
Reviews 5
Total Time 30 minutes

Add the pasta and reserved cooking water to the sauce and cook over moderate heat, tossing, until the pasta is coated. Remove from the heat and stir in the 1/2 cup each of cheese and parsley. Season the pasta with salt and black pepper and transfer to bowls. Garnish with chopped parsley and serve, passing more cheese at the table.

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RIGATONI AMATRICIANA RECIPE | EATINGWELL

Created by chef Fabio Viviani of Siena Tavern in Chicago, this Amatriciana sauce is a classic of modern Roman cooking (though it most likely came from the town of Amatrice about 90 miles away). Typically, it's made with few ingredients: garlic, guanciale (cured pork jowl), cheese and tomato. This version doctors up jarred sauce to keep it quick and calls for easy-to-find pancetta in place of the guanciale. This tomato sauce is sometimes paired with bucatini; here, Fabio dresses up rigatoni with it.
From eatingwell.com
Reviews 5
Total Time 45 minutes
Category Healthy Parmesan Cheese Recipes
Calories 349.8 calories per serving

While the sauce simmers, cook pasta according to package directions. Drain and return to the pot. Add the sauce, parsley and basil; toss to coat. Serve with Parmesan, if desired.

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AMATRICIANA RECIPE | A GLUG OF OIL

Traditionally amatriciana sauce doesn't have bell peppers, but I like the addition of them.
From aglugofoil.com
Total Time 45 minutes
Cuisine Italian

Adjust seasoning and serve with the cooked pasta and top with a good sprinkling of Pecorino or Parmesan.

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AUTHENTIC AMATRICIANA RECIPE FROM ROME | THE RECIPE FOR A ...

Dec 15, 2017 · Ingredients 5.5-7 oz bucatini pasta 160-200 gr 1.7 oz guanciale 50 gr 1 chili 8.8 oz fresh tomatoes or a little more of canned tomatoes (pelati) 250 gr 1/4 glass white wine and vinegar mixed in equal parts 1.7 oz pecorino cheese 50 gr salt pepper
From gourmetproject.net

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AMATRICIANA RECIPE - HOW TO MAKE AUTHENTIC PASTA ...

Mar 22, 2020 · amatriciana recipe Bring Rome to your plate with this traditional Amatriciana recipe from Italy’s capital. Also known as bucatini al’amatriciana, you just need 3 simple ingredients to create a hearty pasta dish full of salty and rich flavours thanks to the perfect combination of tomato and guanciale.
From vincenzosplate.com

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AMATRICIANA SAUCE (TRADITIONAL RECIPE) - PASTA.COM

Amatriciana sauce (Sugo all’amatriciana) is a delicious pasta sauce that’s made with a star ingredient: guanciale (cured pork cheek). No worries if you don’t have guanciale on-hand as it’s just as good with a high-quality pancetta or bacon (the fattier, the better).
From pasta.com

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PASTA AMATRICIANA - THE REAL ROMAN RECIPE! - PINA BRESCIANI

Jun 12, 2021 · The Amatriciana recipe became more and more famous in Rome over the 19th and early 20th centuries, due to a centuries-old connection between Rome and Amatrice. Amatriciani (people from Amatrice) would travel to Rome to sell their meat, cheese and produce, and many Amatriciani migrated to Rome with the decline of sheep farming.
From pinabresciani.com

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AMATRICIANA SAUCE | PASTA AMATRICIANA RECIPE - RECIPES ...

Dec 06, 2018 · Amatriciana Sauce Recipe: History and Curiosities. In the beginning, Pasta Amatriciana was without tomato. Only around 1600 it was imported from America and began to appear in Italian recipes. Nowadays, the “white” version of this famous pasta recipe is called pasta alla Gricia or Grascia (from Grisciano, another little town near Amatrice).
From recipesfromitaly.com

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HOW TO MAKE ROME'S MOST FAMOUS PASTA DISHES | ALLRECIPES

Jan 21, 2022 · 1. Boil pasta in a pot of heavily salted water for about 2 minutes less than the package directions recommend. 2. Preheat a large skillet over medium-low heat. 3. In a small mixing bowl, add both cheeses, a generous amount of black pepper, and a splash of cold water; mix vigorously to form a paste. 4.
From allrecipes.com

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BUCATINI ALL'AMATRICIANA RECIPE - SERIOUS EATS

Mar 12, 2021 · In a large skillet, heat olive oil over medium-high heat until shimmering. Add guanciale and pepper flakes and cook, stirring, until lightly browned, about 5 minutes. Add wine and cook, scraping up any browned bits on bottom of pan, until nearly evaporated, about 3 minutes. Add tomatoes and bring to a simmer. Season with salt and pepper.
From seriouseats.com

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PASTA AMATRICIANA RECIPE - GREAT BRITISH CHEFS

400g of bucatini pasta. 2. In a large sauté pan, cook the guanciale over a medium heat until the fat renders and the lardons begin to crisp. Add the chilli and cook for a further minute or two. 150g of guanciale, cut into lardons. 1 small red chilli , deseeded and finely sliced. 3. Add the passata and bring to a simmer.
From greatbritishchefs.com

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TOMATO & BASIL SOUP RECIPE | JD SEASONINGS

STEP 3: Remove the skins from the garlic cloves then place into a large pot along with the tomatoes and red onion. STEP 4: Pour over the stock, add the fresh basil and blitz with a hand blender until smooth. STEP 5: Add the tomato puree and sweetener and simmer for a few minutes, stirring, until well combined. ENJOY!!!
From jdseasonings.com

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