Vegan Pasta Amatriciana Recipes

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TRADITIONAL SPAGHETTI ALL'AMATRICIANA

This classic Roman pasta dish is quick and easy to make with few ingredients. Traditionally, guanciale is used, but I prefer pancetta.

Provided by Aldo

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 4

Number Of Ingredients 10



Traditional Spaghetti all'Amatriciana image

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.

Nutrition Facts : Calories 662.4 calories, Carbohydrate 97.2 g, Cholesterol 19.8 mg, Fat 19.7 g, Fiber 6.5 g, Protein 24 g, SaturatedFat 4.4 g, Sodium 615.7 mg, Sugar 4.8 g

1 pound spaghetti
3 tablespoons extra-virgin olive oil, divided, or more if needed
1 onion, finely chopped
7 ounces pancetta bacon, diced
2 cups passata (crushed tomatoes)
1 tablespoon water, or more as needed
½ teaspoon white sugar
2 tablespoons grated Parmesan cheese
1 pinch red pepper flakes, or to taste
salt and freshly ground black pepper to taste

VEGAN PASTA AMATRICIANA

This is a vegan version of a classic Italian dish traditionally made with guanciale or pancetta. It's really, really tasty, and you can make the sauce or just buy some and add to it. The sauce should be very spicy. Enjoy this one with a nice red wine.

Provided by Vegan Courtney

Categories     European

Time 40m

Yield 2-4 serving(s)

Number Of Ingredients 8



Vegan Pasta Amatriciana image

Steps:

  • In a small sauce pan over low heat, add the tomato sauce, basil, garlic, crushed red peppers, and black pepper.
  • Let simmer 10-15 minute.
  • Fry the soy bacon for a few minutes in a small skillet.
  • Chop it into small pieces.
  • Add to sauce.
  • Leaving the sauce on low to get nice and thick, cook the pasta according to directions.
  • Drain the pasta.
  • Taste-test the sauce and add salt or pepper to taste.
  • Toss pasta and sauce.
  • Enjoy!

Nutrition Facts : Calories 330.2, Fat 4, SaturatedFat 0.6, Sodium 1476.8, Carbohydrate 64.2, Fiber 7.4, Sugar 11.9, Protein 12.7

2 cups tomato sauce (Prego basil and garlic is good)
6 leaves basil
2 garlic cloves, minced
2 teaspoons crushed red pepper flakes
fresh ground black pepper (to taste)
1 dash salt (to taste)
3 slices vegetarian bacon (I like smart bacon or tempeh strips)
4 ounces pasta shells (or any other pasta you prefer)

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



Pasta Amatriciana image

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.

2 tablespoons extra-virgin olive oil
4 ounces guanciale or pancetta, chopped into ¼-inch cubes (3/4 cup)
1 (28-ounce) can whole tomatoes, crushed with your hands in a bowl
1/8 teaspoon black pepper, plus more to taste
1/8 teaspoon red-pepper flakes
Kosher salt
1 pound dried bucatini
3/4 cup grated Pecorino Romano cheese, plus more for garnish

PASTA AMATRICIANA

My version of a favorite restaurant dish. The sauce is very flexible--you can vary the amounts of garlic, wine and red pepper flakes to suit your tastes. This sauce has a great smoky, bacony flavor and makes a wonderful meal served with pasta, a salad and fresh, crusty bread.

Provided by cruzzo

Categories     Pork

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 7



Pasta Amatriciana image

Steps:

  • Place enough olive oil in a large sauce pan to cover the bottom and heat over medium flame.
  • Place onions, garlic and bacon in pan and saute for about 5 minutes or until bacon is cooked through.
  • Add wine and bring to a boil for about 3-4 minutes.
  • Add tomatoes and then fill the empty tomato can about halfway with water and add to pan.
  • Add as much or as little red pepper flakes as you like.
  • Simmer over low heat for about 1/2 hour.
  • Serve with penne pasta (or pasta of your choice).

Nutrition Facts : Calories 290.4, Fat 17.4, SaturatedFat 4.4, Cholesterol 15.4, Sodium 247.9, Carbohydrate 22.6, Fiber 4.2, Sugar 11.2, Protein 6.3

2 tablespoons olive oil
1 medium onion, chopped
3 garlic cloves, chopped (you can vary the amount depending on how much you like garlic)
4 slices bacon, chopped (do not use maple-flavored bacon)
3/4 cup white wine
1 (28 ounce) can tomato puree
red pepper flakes

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