Pasta With Serenas Amatriciana Sauce Recipes

AMATRICIANA SAUCE

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.

SPAGHETTI AMATRICIANA

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.

SERENA'S AMATRICIANA SAUCE

Steps:

• In a pan over medium-high heat, saute the pancetta until just starting to brown. Remove the pancetta and add the onion to the pan. Saute the onion until translucent, about 1 minute. Add the carrot, celery, garlic, tomato puree, and cooked pancetta to the pan. Stir and simmer until reduced by half. Add the cinnamon, cumin, and cardamom and stir. Simmer the mixture 5 more minutes.
• Serve the sauce over cooked pasta.