Spaghetti Amatriciana Recipes

Steps:

• Heat olive oil in a large skillet over medium heat. Add guanciale and cook, stirring frequently until slightly browned, about 7 minutes. Remove guanciale to a plate. Leave a bit of the rendered fat in the skillet and discard the rest.
• Add onion to the skillet and cook and stir until softened, about 5 minutes. Add garlic and red pepper flakes; cook for 1 minute. Return guanciale to the skillet and cook for 1 to 2 minutes. Pour in white wine and cook until wine has reduced slightly, about 3 minutes.
• Stir in canned tomatoes, breaking up whole tomatoes with a spoon. Pour 1/3 cup water into the tomato can, swirl around to rinse the can, and pour into the skillet with remaining 2/3 cup water and tomato paste. Bring sauce to a boil. Reduce heat to low, cover, and simmer, stirring occasionally, for 1 hour.
• Meanwhile, 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, 10 to 12 minutes. Ladle out about 1/2 cup of the pasta water, add to the sauce in the skillet, and mix well. Drain spaghetti and stir into the sauce until well combined.
• Sprinkle generous amounts of Pecorino Romano cheese over each serving, and garnish with basil.

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.

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.

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.

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.

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.

Steps:

• Bring a large pot of salted water to a boil over high heat.
• Meanwhile, unroll the pancetta. Cut it into 1-inch long chunks, and then slice each chunk thinly across the grain.
• Heat the olive oil in a large skillet over moderately low heat. Add the pancetta and cook until it renders some of its fat, about 5 minutes. Do not allow it to crisp. Add the onion and cook until soft, about 10 minutes. While the onion is cooking, add the pasta to the boiling water.
• Add the red pepper flakes and parsley to the onion mixture and cook briefly to release their fragrance. Add the vinegar and simmer briefly until it evaporates, then add the tomato puree and 1/4 cup of the pasta water. Simmer briefly to blend.
• When the pasta is just shy of al dente, drain it and return it to the warm pot over moderate heat. Add the sauce and cook briefly so the pasta absorbs some of the sauce, then transfer the pasta to a warmed serving bowl and shower with the pecorino. Serve immediately.

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 3/4 cup cooking water, then drain.
• Meanwhile, heat the olive oil in a large skillet over medium heat. Add the pancetta and red onion and cook, stirring occasionally, until the onion is tender, about 10 minutes. Add the garlic and red pepper flakes; cook until the garlic is just softened, about 1 minute. Stir in the tomatoes, basil and 1/4 teaspoon salt. Gently simmer, stirring occasionally, until the sauce is slightly thickened, about 10 minutes.
• Add the pasta to the sauce and toss to coat, gradually adding the reserved cooking water as needed to loosen; discard the basil. Add the parmesan, season with salt and toss again. Top each serving of pasta with more parmesan and red pepper flakes.

Steps:

• In a large Dutch oven or heavy-bottomed pot over medium-high heat, and add the oil, guanciale and onions. Sprinkle with salt and caramelize the guanciale, about 5 minutes. Add the garlic and saute until lightly browned, about 2 minutes. Add the crushed tomatoes and Calabrian chile paste, then lower to medium-low heat. Season with a few pinches of salt to taste (keep in mind that the cheese added at the end will add salinity to the final dish). Cook, stirring occasionally to avoid scorching, for about 30 minutes. Remove from the heat and cover to keep warm.
• In a large pot over high heat, boil well-salted water (salty like the ocean). Add the spaghetti and cook according to the package directions until slightly undercooked (the pasta will continue to cook in the sauce). Add 2 tablespoons pasta water to the sauce. Strain the pasta and add to the sauce. Cook over high heat until the sauce has coated the noodles, about 2 minutes. Remove from the heat, then add to a large bowl and mix in the Pecorino and butter. Divide among individual serving bowls. Garnish each with more grated Pecorino.

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.