Amatriciana Pasta Recipe By Tasty Food

AMATRICIANA PASTA

Steps:

• Place the guanciale in a 1-quart saucepot with 2 tablespoons of the oil and render the fat out on low heat (you don't want too much heat, or you'll scorch the guanciale), 15 to 20 minutes. When the fat is rendered out, place the guanciale on paper towels, reserve the fat and put aside.
• If your tomato sauce isn't silky smooth, put it in a blender for about a minute. Add 2 tablespoons of the guanciale fat, the remaining 1 tablespoon oil and the garlic to an 8-inch saute pan. Heat it over medium-high heat to infuse the oil with garlic flavor, about 2 minutes.
• Meanwhile, season the pasta water with salt and add the pasta. Cook it for 80 percent of the way (if the directions say boil for 10 minutes, boil for 8 minutes, as you will finish cooking it in the sauce).
• Add the tomatoes, 1/4 cup pasta water and red pepper flakes. Remove the garlic and add a pinch of salt. Reduce for 3 to 4 minutes, then add the pasta (once it's ready) and half of the guanciale. Toss and stir for about 2 minutes (the sauce should reduce a little and the pasta should be al dente). Toss to combine and cook to bring the flavors together, about 1 minute. Turn off the heat and finely grate about 1/4 cup cheese over top.
• Place the pasta onto plates. Place the remainder of the crispy guanciale on top as garnish, more cheese if necessary and a drizzle of oil. Serve immediately.

AMATRICIANA PASTA

Steps:

• Bring a large pot of salted water to a boil.
• While waiting for the water to boil, heat a large skillet over medium-low heat. Add the guanciale and cook slowly, stirring occasionally and letting the fat render, until crisp, about 10 minutes. Remove the guanciale with a slotted spoon and set aside on a plate, leaving the fat in the skillet. Add the dried herbs to the skillet and stir until fragrant, about 1 minute. Add the can of tomatoes, smash the whole tomatoes with a wooden spoon, and increase the heat to medium. Cook, stirring occasionally, while you boil the pasta.
• Add the pasta to the boiling water and cook 2 minutes less than the package directions. Using tongs, transfer the pasta to the sauce. (Don't worry about shaking off the water beforehand; the water is nice and starchy and will help the dish come together.) Stir the pasta and the sauce together, adding a little pasta water, if needed, to thin the sauce.
• Reserve 2 teaspoons of the cooked guanciale. Add the remaining cooked guanciale, half of the pecorino and some pepper. Stir and cook until the pasta is barely tender and the sauce has a nice sheen to it, about 2 minutes. Plate the pasta and garnish with the remaining pecorino and reserved 2 teaspoons of guanciale.

PASTA AMATRICIANA

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.

PASTA AMATRICIANA

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.

PASTA AMATRICIANA

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.

PASTA AMATRICIANA

Steps:

• Bring pasta to boil in large pot. Heat the olive oil and the garlic in a large saute pan over medium-high heat until the garlic starts to brown, about 2 or 3 minutes.
• Add the pancetta (or bacon), onions, and red pepper flakes; cook until bacon begins to brown and onions soften. Pour in the red wine and stir up any brown bits that might be clinging to the bottom of the pan. Boil until the wine is reduced by half.
• Add the tomato sauce, chicken stock, and chopped basil. Bring to a boil and simmer 15 to 20 minutes. Cook pasta in boiling water according to package directions. Drain well, then return to the pot. Pour sauce over pasta and cook, stirring, 3 minutes over medium heat, until the sauce is absorbed. Add the cheese. Toss well and serve.

PASTA AMATRICIANA

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).

PASTA ALLA AMATRICIANA

Steps:

• Cook pasta according to directions.
• Cook bacon in a wide frying pan over medium-high heat, stirring often, just until fat is rendered (3-5 minutes). Add onion; cook, stirring often until soft (about 5 minutes). Stir in garlic and red pepper flakes and cook for 1 minute. Stir in tomatoes with their liquid. Bring to a boil; reduce heat and simmer, stirring occasionally, until slightly thickened.
• Gently toss pasta with sauce.
• Serve with grated parmesan cheese.