Olivegardenpastaamatriciana Recipes

AMATRICIANA SAUCE | PASTA AMATRICIANA RECIPE

Amatriciana Sauce | Pasta Amatriciana Recipe image

Amatriciana Sauce is a famous recipe of Roman trattorias and restaurants, originally born in Amatrice, a small town in the district of Rieti. The ingredients are basically four: red pepper, pecorino romano, guanciale and peeled tomatoes.

Provided by Recipes from Italy

Categories pasta recipes

Time 30m

Yield 6

Number Of Ingredients 7

Ingredients

500 g (1,1 lb) of spaghetti
125 g (4,4 oz) of guanciale
400 g (14 oz) of canned San Marzano tomatoes
80 g (3 oz) of grated Pecorino Romano cheese
1 red pepper
50 ml dry white wine (optional)
fine and coarse salt

Steps:

cut guanciale into strips. Then place the red pepper in the frying pan and add the guanciale.
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.

Nutrition Facts : ServingSize 100 g, Calories 345 cal

PASTA AMATRICIANA

Pasta Amatriciana image

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

Ingredients

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

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.

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