AMATRICIANA SAUCE
Provided by Food Network
Categories condiment
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Add guanciale to a saucepot over medium heat and cook until slightly crispy, then add garlic, onions, oregano, chile flakes and salt and pepper and cook until translucent. Add pureed tomatoes and cook over medium-low heat for 30 minutes. Serve over pasta or spread on pizza dough and bake.
AMATRICIANA SAUCE
Amatriciana is a spicy red sauce named for the Italian town of Amatrice. "I love it-it has a nice porkiness," Gabriele says
Provided by Food Network
Time 40m
Yield 4 to 6
Number Of Ingredients 10
Steps:
- Puree the tomatoes to a smooth, creamy consistency in a food processor or with an immersion blender; set aside.
- Heat the olive oil over medium-high heat in a large skillet. When hot, add the guanciale and saute 5 to 7 minutes, until golden brown.
- Add the garlic and red pepper flakes and saute 1 minute. Add the pureed tomatoes, basil, and salt and pepper to taste. Reduce the heat to medium low and stir well. Cook, uncovered, 15 minutes, or until the sauce darkens and thickens. Toss with just-cooked pasta and serve with a sprinkling of parsley and cheese and a drizzle of olive oil.
AMATRICIANA SAUCE
Provided by Katie Lee Biegel
Categories main-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- In a large skillet, heat the olive oil over medium heat. Add the pancetta and cook until browned and the fat is rendered, about 5 minutes. Use a slotted spoon to transfer to a paper towel-lined plate.
- Add the onions to the skillet and saute until translucent, 7 to 8 minutes. Stir in the garlic and a pinch of crushed red pepper (a generous pinch if you like spicy). Cook, stirring, about 2 minutes. Add the tomatoes and use a wooden spoon to break up any large pieces. Add the pancetta back to the skillet. Add salt and a pinch of crushed red pepper. Bring to a low simmer, cover and cook until the flavors have melded and the sauce is slightly thickened, 20 to 30 minutes.
- While the sauce cooks, bring a large pot of water to a boil. Season generously with salt. Cook the pasta according to the package directions. Stir 1/2 cup of the pasta water into the sauce (skip this step if using gluten-free pasta), then drain the pasta. Add the pasta and cheese to the sauce and toss to coat. Serve with additional cheese.
AMATRICIANA
This is a classic Italian pasta dish. Use fresh basil when it's in season; at other times, use fresh flat-leaf parsley.
Provided by Christine L.
Categories Main Dish Recipes Pasta
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Cook diced bacon in a large saucepan over medium high heat until crisp, about 5 minutes. Drain all but 2 tablespoons of drippings from the pan.
- Add onions, and cook over medium heat about 3 minutes. Stir in garlic and red pepper flakes; cook 30 seconds. Add canned tomatoes, undrained; simmer 10 minutes, breaking up tomatoes.
- Meanwhile, cook the pasta in a large pot of 4 quarts boiling salted water until al dente. Drain.
- Stir basil into the sauce, and then toss with cooked pasta. Serve with grated Parmesan cheese.
Nutrition Facts : Calories 528.5 calories, Carbohydrate 97.6 g, Cholesterol 12.1 mg, Fat 7.5 g, Fiber 6.3 g, Protein 21.5 g, SaturatedFat 2.3 g, Sodium 701.6 mg, Sugar 11.8 g
AMATRICIANA PASTA
Slightly spicy tomato and bacon pasta dish - utterly irresistible
Provided by sashaarmour
Time 40m
Yield Serves 4
Number Of Ingredients 10
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.
PASTA AMATRICIANA
Pasta amatriciana is a traditional Italian dish that features a sauce of guanciale (salt-cured pork jowl), tomato, pecorino romano and chiles. Some variations include onion and white wine. The final product tastes much more complex than the ingredient list would suggest: This simple pantry meal delivers deep flavors, as the bright, tangy tomato base balances the rich pork, and a mix of dried peppers adds layers of subtle heat. Guanciale can be found in Italian specialty shops or online, but pancetta is a good alternative. Bucatini is a thicker pasta with a hollow center that captures the thick sauce, but spaghetti delivers equally tasty results.
Provided by Kay Chun
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a large (12-inch) skillet, heat olive oil over medium. Add guanciale and cook, stirring occasionally, until golden, about 5 minutes. To the skillet, add tomatoes, black pepper and red-pepper flakes, and season with salt. Cook, stirring occasionally and smashing tomatoes with the back of a wooden spoon, until tomatoes have broken down and sauce is thickened, about 15 minutes.
- Meanwhile, in a large pot of salted water, cook pasta according to package directions until just shy of al dente. Reserve 1 cup of the pasta cooking water and drain.
- Add pasta, tomato sauce and ½ cup of pasta cooking water back to the large pasta pot and stir vigorously over medium-high heat until pasta is evenly coated in the sauce, about 1 minute. (Add more pasta water if sauce is dry.) Remove from heat, stir in the cheese and season to taste with salt.
- Divide pasta among bowls and garnish with more cheese and black pepper.
More about "amatriciana sauce recipes"
AMATRICIANA SAUCE - ERREN'S KITCHEN
From errenskitchen.com
Ratings 9Calories 799 per servingCategory Main
- Heat the oil in a large saute pan, add the chopped bacon, and cook until crisp and the fat is rendered. Using a slotted spoon, remove the bacon.
- Using the leftover fat, add the chopped onions and saute on high heat for 4-6 minutes until translucent. Add the bacon back to the pan.
- Add the white wine and using a wooden spoon mix well scraping any crispy bits from the bottom of the pan. Cook the wine down until it's barely visible.
- Lower the heat and mix in the can of tomatoes and stir well followed by the ground chili and parsley.
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From recipesfromitaly.com
4.7/5 (63)Total Time 30 minsCategory Pasta RecipesCalories 345 per serving
- Sauté the guanciale, turning it often with a wooden spoon, until the white fat part has become transparent and golden (about 5 min). Now is the time to add the white wine (optional). Keep the high heat and let it evaporate.
- Add peeled tomatoes with their sauce, stir, then cook Amatriciana sauce for 10 minutes on medium heat. Add fine salt to taste.
- When the sauce is ready, remove the red pepper and keep the sauce aside. Meanwhile, cook pasta in plenty of salted water. Season and serve.
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