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
Provided by Taste of Home
Categories Dinner
Total Time 01 hours 15 minutes
Prep Time 15 minutes
Cook Time 60 minutes
Yield 6 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 623 calories, FatContent 28g fat (9g saturated fat), CholesterolContent 56mg cholesterol, SodiumContent 1694mg sodium, CarbohydrateContent 68g carbohydrate (7g sugars, FiberContent 6g fiber), ProteinContent 22g protein.
SPAGHETTI AND JUICY LUCY MEATBALLS RECIPE | MOLLY YEH ...
Provided by Molly Yeh
Categories main-dish
Total Time 1 hours 40 minutes
Cook Time 1 hours 0 minutes
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- Bring a large pot of salted water to a boil over medium-high heat.
- For the sauce: Heat the olive oil in a large Dutch oven over medium heat. Add the onion and season with salt. Cook, stirring occasionally, until it begins to soften, 3 to 4 minutes. Add the garlic, dried oregano and crushed red pepper and cook until fragrant, 30 seconds to 1 minute. Add both types of canned tomatoes and 1 cup of water from the pasta pot. Bring to a boil and then reduce to a simmer until thickened and flavorful, 10 to 15 minutes.
- Once the meatballs are browned and the sauce has thickened, nestle the meatballs into the sauce and spoon a little of the sauce over each meatball. Reduce the heat to a gentle simmer, cover and simmer while the pasta cooks, about 10 minutes.
- Add the spaghetti to the boiling water and cook until al dente. Drain the spaghetti and place on a platter. Spoon some sauce onto the spaghetti and toss to coat. Nestle the cooked meatballs into the noodles. Top with desired amount of sauce, a drizzle of olive oil, the fresh basil and grated Parmesan cheese, for serving.
- Place an oven rack in the middle position. Preheat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper.
- Combine the beef and sausage in a large bowl and spread out the meat with a wooden spoon. Season with salt. Add the eggs, breadcrumbs, Parmesan, onion, parsley and garlic in a large bowl and mix well with your hands to combine. Divide into 8 equal balls. Use your thumb to hollow out the center of a ball so it resembles a bowl. Stick a mozzarella ball inside and press to seal the mozzarella inside the meat mixture. Roll into a ball and place on the baking sheet. Repeat with the remaining meat mixture and mozzarella.
- Bake until the meatballs are well browned, 18 to 22 minutes. (They will cook more in the sauce).
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From sharethepasta.org
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From therecipes.info
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From pasta.com
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From spendwithpennies.com
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From bonappetit.com
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Mary McMahon Bucatini looks like thick spaghetti. Bucatini pasta is a long, hollow Italian pasta. While at first glance it might look like thick spaghetti, bucatini is a very unique noodle, and it plays an important role in the cuisine of some Italian regions.Pasta specialty stores may carry it, and it is also possible to find bucatini pasta in some grocery stores, especially in areas with a ...
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From the-pasta-project.com
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From thedailymeal.com
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From clovegarden.com
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From kroger.com
From kroger.com
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