BUCATINI ALL'AMATRICIANA RECIPE | ANNE BURRELL | FOOD NETWORK
Provided by Anne Burrell
Categories main-dish
Total Time 1 hours 35 minutes
Prep Time 20 minutes
Cook Time 1 hours 15 minutes
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Coat a large saucepan with olive oil. Add the guanciale and saute over low heat. Cook until it is brown and crispy and has rendered a lot of fat. Remove and reserve 1/3 of the guanciale for garnish. Bring the pan to a medium heat and add the onions and crushed red pepper. Season generously with salt, to taste. Cook the onions until they are translucent, starting to turn golden and are very aromatic. Add the tomatoes and bring to a boil, then reduce the heat and simmer the sauce for about 1 hour, tasting periodically. Adjust the salt, as needed.
- Bring a large pot of well salted water to a boil over high heat. Add the pasta and cook for 1 minute less than the instructions on the package. Remove 3 or 4 ladlefuls of the sauce from the pot to a bowl, as an insurance policy. You can always add it back in but it's harder to take out once the pasta is in the pan. You're looking for the perfect ratio between pasta and sauce. Drain the pasta from the water and add to the pot of sauce. Stir to coat with the sauce. This is how you always finish pasta; you cook it in the sauce to perform the marriage of the pasta and the sauce. Add more sauce, if necessary. Add in the cheese and drizzle with olive oil to really bring the marriage together. Toss to coat and serve in shallow bowls garnished with cheese and the reserved guanciale. Sprinkle with chives to finish, if using.
- YUUUMMMEEEEE!
BUCATINI ALL'AMATRICIANA RECIPE | ANNE BURRELL | FOOD NETWORK
Provided by Anne Burrell
Categories main-dish
Total Time 1 hours 35 minutes
Prep Time 20 minutes
Cook Time 1 hours 15 minutes
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Coat a large saucepan with olive oil. Add the guanciale and saute over low heat. Cook until it is brown and crispy and has rendered a lot of fat. Remove and reserve 1/3 of the guanciale for garnish. Bring the pan to a medium heat and add the onions and crushed red pepper. Season generously with salt, to taste. Cook the onions until they are translucent, starting to turn golden and are very aromatic. Add the tomatoes and bring to a boil, then reduce the heat and simmer the sauce for about 1 hour, tasting periodically. Adjust the salt, as needed.
- Bring a large pot of well salted water to a boil over high heat. Add the pasta and cook for 1 minute less than the instructions on the package. Remove 3 or 4 ladlefuls of the sauce from the pot to a bowl, as an insurance policy. You can always add it back in but it's harder to take out once the pasta is in the pan. You're looking for the perfect ratio between pasta and sauce. Drain the pasta from the water and add to the pot of sauce. Stir to coat with the sauce. This is how you always finish pasta; you cook it in the sauce to perform the marriage of the pasta and the sauce. Add more sauce, if necessary. Add in the cheese and drizzle with olive oil to really bring the marriage together. Toss to coat and serve in shallow bowls garnished with cheese and the reserved guanciale. Sprinkle with chives to finish, if using.
- YUUUMMMEEEEE!
More about "perciatelli vs bucatini recipes"
BUCATINI ALL'AMATRICIANA RECIPE | ANNE BURRELL | FOOD NETWORK
From foodnetwork.com
Reviews 4.7
Total Time 1 hours 35 minutes
Category main-dish
Cuisine italian
Reviews 4.7
Total Time 1 hours 35 minutes
Category main-dish
Cuisine italian
- YUUUMMMEEEEE!
See details
WHAT IS BUCATINI?
Dec 06, 2019 · Bucatini (boo-kah-TEE-nee) is a type of pasta that is shaped like a long, narrow tube, resembling thick, hollow spaghetti. The pasta is traditionally produced and served in and around Rome, with the name originating from the Italian word buco, meaning “hole.”Also known as perciatelli…
From thespruceeats.com
From thespruceeats.com
See details
PAIRING PASTA WITH SAUCE : FOOD NETWORK | RECIPES, DINNERS ...
Pasta shapes tend to fall into a few basic camps. Learn their differences with Food Network to understand how best to pair pasta with sauce — upon closer inspection, the shape of things tells ...
From foodnetwork.com
From foodnetwork.com
See details
WHAT IS BUCATINI?
Dec 06, 2019 · Bucatini (boo-kah-TEE-nee) is a type of pasta that is shaped like a long, narrow tube, resembling thick, hollow spaghetti. The pasta is traditionally produced and served in and around Rome, with the name originating from the Italian word buco, meaning “hole.”Also known as perciatelli…
From thespruceeats.com
From thespruceeats.com
See details
PAIRING PASTA WITH SAUCE : FOOD NETWORK | RECIPES, DINNERS ...
Pasta shapes tend to fall into a few basic camps. Learn their differences with Food Network to understand how best to pair pasta with sauce — upon closer inspection, the shape of things tells ...
From foodnetwork.com
From foodnetwork.com
See details
WHAT IS BUCATINI?
Dec 06, 2019 · Bucatini (boo-kah-TEE-nee) is a type of pasta that is shaped like a long, narrow tube, resembling thick, hollow spaghetti. The pasta is traditionally produced and served in and around Rome, with the name originating from the Italian word buco, meaning “hole.”Also known as perciatelli…
From thespruceeats.com
From thespruceeats.com
See details
PAIRING PASTA WITH SAUCE : FOOD NETWORK | RECIPES, DINNERS ...
Pasta shapes tend to fall into a few basic camps. Learn their differences with Food Network to understand how best to pair pasta with sauce — upon closer inspection, the shape of things tells ...
From foodnetwork.com
From foodnetwork.com
See details