PASTA AMATRICIANA RECIPES

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PASTA AMATRICIANA RECIPE | FOOD NETWORK



Pasta Amatriciana Recipe | Food Network image

Provided by Food Network

Categories     main-dish

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 1 servings

Number Of Ingredients 9

1 teaspoon crushed red pepper flakes
Salt
5 ounces pasta (bucatini, linguini or tagliatelle work well)
Extra-virgin olive oil, to coat pan
2 ounces diced pancetta (thick-cut regular bacon will work as well)
1 ounce diced red onion
5 ounces red sauce (see Cook's Note, below)
2 tablespoons grated Parmigiano and pecorino cheeses, plus more for serving 
2 tablespoons grated Parmigiano and pecorino cheeses, plus more for serving

Steps:

  • Make sure to have a pot of boiling salted water for pasta going before starting this dish. You will not cook the pasta all the way as you will finish it in the pan with the sauce. 
  • Drop the pasta into the boiling water to start the cooking process. 
  • Meanwhile, in a saute pan heat some oil over high heat and add the pancetta. Saute until the pancetta is rendered (most of the fat melts away), and then turn the heat down to medium. Pancetta should look like crispy bacon. Add the onions and stir constantly making sure the onions do not burn. Once the onions are soft and cooked through, add the red sauce. Cook for 1 minute, and then add the cheese and pepper flakes, stirring to incorporate.
  • Turn off the heat on the sauce and add the cooked pasta to the pan with the sauce. Turn the heat back on to low and toss the pasta constantly so that the sauce will stick to the pasta (the sauce should be thick and shouldn't create a pool on the plate). Transfer the pasta and sauce to a bowl and sprinkle more cheese on top to serve.

BUCATINI ALL’AMATRICIANA RECIPE - NYT COOKING



Bucatini all’Amatriciana Recipe - NYT Cooking image

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.

Provided by Regina Schrambling

Total Time 45 minutes

Yield 4 to 6 servings

Number Of Ingredients 8

1/2 pound of unsliced pancetta or prosciutto
3 tablespoons olive oil
1 medium red onion, peeled and coarsely chopped
1 1/2 pounds canned tomatoes, preferably imported Italian
1/2 teaspoon hot red-pepper flakes
Salt and freshly ground black pepper
1 pound dried bucatini or perciatelli
1/2 cup freshly grated pecorino, romano or Parmesan cheese

Steps:

  • Cut the pancetta or prosciutto into chunks less than one-half inch thick. Place in a saucepan with the olive oil and fry over low heat for 15 minutes, until all the fat has been rendered out and the meat is very crisp. Remove the meat from the pan with a slotted spoon and set aside.
  • Add the onion to the pan and saute over medium heat for five minutes.
  • Drain the tomatoes, finely chop them and add to the onion in the pan. Season with red-pepper flakes and salt and pepper to taste and simmer 20 minutes, stirring occasionally.
  • Meanwhile, bring a large pot of cold water to a boil and add salt to taste. Add the pasta and cook until al dente, about 9 to 12 minutes, depending on the brand. Drain well.
  • 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.

Nutrition Facts : @context http//schema.org, Calories 562, UnsaturatedFatContent 16 grams, CarbohydrateContent 63 grams, FatContent 26 grams, FiberContent 5 grams, ProteinContent 19 grams, SaturatedFatContent 8 grams, SodiumContent 610 milligrams, SugarContent 6 grams, TransFatContent 0 grams

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