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.
BUCATINI ALL'AMATRICIANA
It's hard not to love this classic Italian pasta-it's just the right mix of spicy and sweet.
Provided by Maialino
Categories Pork Rib Pasta Dinner Kid-Friendly Christmas Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield 6-8 servings
Number Of Ingredients 7
Steps:
- Cook guanciale in a large deep skillet over medium heat, stirring occasionally, until browned and crisp and fat is fully rendered, about 10 minutes. Stir in crushed red pepper and cook for 1 minute. Add tomatoes and simmer until thickened and tomatoes have broken down, about 15 minutes.
- Meanwhile, cook pasta in a large pot of salted water until just al dente. Drain pasta, reserving 1 cup pasta cooking liquid. Add pasta to skillet along with reserved cooking liquid and cook over high heat, stirring and tossing, until pasta is thickly coated with sauce, about 3 minutes. Stir in oil and cheese and serve.
- Do ahead
- The sauce can be cooked up to 3 days ahead. Refrigerate in an airtight container.
PASTA ALL'AMATRICIANA
Provided by Federica Cucinelli
Categories Pasta Pork Sauté Dinner Boil Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- Purée tomatoes with juices in a blender; set aside. Cook onion, guanciale, pancetta, oil, red pepper flakes, and 1/2 cup water in a large heavy pot over medium-high heat, stirring occasionally, until water is evaporated and fat begins to render, 8-10 minutes.
- Add tomato paste and cook, stirring often, until beginning to brown, about 2 minutes. Add wine and cook, stirring often, until reduced by half, 5-8 minutes.
- Add reserved tomato purée and bring to a boil. Cover pan partially with a lid, reduce heat, and simmer until meat is tender and flavors are melded, 40-45 minutes. Add sugar, if using; season with salt and pepper.
- When sauce is almost done, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain pasta.
- Add pasta to sauce and toss to coat. Serve topped with Pecorino.
- DO AHEAD: Sauce can be made 4 days ahead. Let cool, then chill until cold. Cover and keep chilled.
SPAGHETTI ALL'AMATRICIANA
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 9
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.
PASTA ALLA AMATRICIANA
Make and share this Pasta Alla Amatriciana recipe from Food.com.
Provided by Engrossed
Categories Spaghetti
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 580.8, Fat 12.4, SaturatedFat 3.8, Cholesterol 15.4, Sodium 205.9, Carbohydrate 97.4, Fiber 6.6, Sugar 8.9, Protein 19.7
PASTA ALL'AMATRICIANA
One of the secrets to perfect Italian pasta is to finish cooking the pasta in the sauce. If you master and understand this dish, you will understand the art of Italian pastas and pasta sauces which is all about putting very simple ingredients together in just the right way. Try using my Fresh Garden Tomato Sauce (see Notes).
Provided by Chef John
Categories Pasta and Noodles Pasta by Shape Recipes
Time 30m
Yield 2
Number Of Ingredients 8
Steps:
- Cut guanciale into 1-inch by 1/8-inch strips.
- Heat olive oil over medium heat in a saucepan. Add guanciale and cook until well browned and fully rendered, 5 to 7 minutes. Turn off the heat and use a slotted spoon to transfer it to a bowl. Leave all fat in the pan.
- Start pasta: Bring a large pot of generously salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally, until not quite done, about 10 minutes. You want it undercooked by at least 1 to 1 1/2 minutes.
- At the same time, add wine to the guanciale fat in the saucepan. Place over medium-high heat and cook for about 1 minute. Stir in tomato sauce and pepper; bring to a simmer.
- Transfer the almost fully-cooked pasta into the sauce using a slotted spoon; it's okay if some water gets in the sauce. Add guanciale and stir to combine. Season with salt. Cook and stir until pasta absorbs the sauce and finishes cooking, and the sauce thickens up, about 3 minutes. If the sauce gets too thick, add a splash of the pasta water.
- Turn off the heat and add some of the Pecorino cheese. Stir until melted, then repeat until all cheese has been added.
- Ladle into 2 bowls and serve.
Nutrition Facts : Calories 759.9 calories, Carbohydrate 52 g, Cholesterol 66.1 mg, Fat 50.9 g, Fiber 4.5 g, Protein 20.6 g, SaturatedFat 18.4 g, Sodium 1254.2 mg, Sugar 9.6 g
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
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
More about "pasta alla amatriciana food"
PASTA ALL'AMATRICIANA RECIPE - ANNA DENTE | FOOD & WINE
From foodandwine.com
Servings 4-6Total Time 1 hr
- In a large skillet, combine the guanciale, chile and bay leaf and cook over moderately low heat until the fat has rendered and the guanciale is golden brown, about 5 minutes. Add the wine and simmer over moderate heat until it has reduced to 2 tablespoons, about 4 minutes. Add the tomatoes and their juices and simmer over moderately low heat, stirring occasionally, until the sauce is thickened, about 30 minutes. Discard the bay leaf.
- Bring a large pot of salted water to a boil. Add the pasta and cook over high heat until just barely tender. Drain the pasta and stir it into the sauce. Cook the pasta over moderately low heat, stirring occasionally, until al dente, about 2 minutes. Season with pepper. Spoon the pasta into shallow bowls, generously sprinkle with the grated Pecorino Romano and serve, passing more Pecorino cheese at the table.
PASTA ALLA CHITARRA WITH CRISPY BACON, AMATRICIANA SAUCE ...
From more.ctv.ca
Servings 4-6Category Dinner
- For the pasta, put the flour in the work bowl of a food processor, and pulse several times to aerate. In a spouted measuring cup, beat the olive oil and 1/2 cup cold water together with a fork. With the processor running, add the wet ingredients to the flour, and process until the dough forms a ball around the blade; add a little more water if it is too crumbly, a little more flour if it is too loose. Once the dough forms a ball, knead in the processor until smooth, about 20 to 30 seconds. Flour your work surface, dump the dough out, and knead a few times by hand to bring it together in a smooth ball. Wrap in plastic wrap, and let it rest at room temperature for 30 minutes.
- Once the dough has rested, cut it into six pieces, keeping the pieces you are not immediately work- ing with covered as you work. Roll each piece by hand on a floured work surface (or through a pasta machine set to the next-to-last setting) to a three millimeter thickness. If using a chitarra, cut the sheets to fit the dimensions of the strings, and press the trimmings together to roll for another sheet.
- If using a chitarra, place a floured sheet of pasta on it, and use a rolling pin to roll and press the dough through the strings. Gather the pasta that falls through, and form it into floured nests on a floured baking sheet. Repeat with the remain- ing sheets of dough. (You can also cut the dough by hand: roll out all of the sheets, then cut into three millimeter strands with a sharp knife or pizza wheel.) Let the pasta dry on the baking sheet while you make the sauce.
- Bring a large pot of salted water to a boil for the pasta. Combine the onion, carrot, celery, and garlic in a food processor, and pulse to make a coarse veg- etable paste or pestata. Heat the olive oil in a large skillet over medium heat. Add the bacon, and cook until almost crisp, about three minutes. Add the pestata and cook, stirring occasionally, until it dries out and begins to stick to the bottom of the pan, about six minutes. Season with salt and the peperoncino.
AUTHENTIC AMATRICIANA RECIPE FROM ROME | THE RECIPE FOR A ...
From gourmetproject.net
Cuisine ItalianCategory Main CourseServings 2
- If you are using fresh tomatoes, bring a medium pot of water to a boil, add tomatoes and boil them less than a minute. Drain them and peel them (peel will come away easily at this point).
- Brown guanciale until crunchy. Add wine and vinegar, and cook, low heat, until alcohol evaporates (alcohol smell is gone).
BUCATINI ALL'AMATRICIANA RECIPE | BON APPéTIT
From bonappetit.com
4.5/5 (236)Estimated Reading Time 4 minsServings 4
- Heat oil in a Dutch oven or large heavy skillet over medium heat. Add guanciale and sauté until crisp and golden, about 4 minutes. Add pepper flakes and black pepper; stir for 10 seconds. Add onion and garlic; cook, stirring often, until soft, about 8 minutes. Add tomatoes, reduce heat to low, and cook, stirring occasionally, until sauce thickens, 15-20 minutes.
- Meanwhile, bring a large pot of water to a boil. Season with salt; add the pasta and cook, stirring occasionally, until 2 minutes before al dente. Drain, reserving 1 cup of pasta cooking water.
- Add drained pasta to sauce in skillet and toss vigorously with tongs to coat. Add 1/2 cup of the reserved pasta water and cook until sauce coats pasta and pasta is al dente, about 2 minutes. (Add a little pasta water if sauce is too dry.) Stir in cheese and transfer pasta to warmed bowls.
RACHEL RODDY’S RECIPE FOR PASTA ALL’AMATRICIANA | FOOD ...
From theguardian.com
Estimated Reading Time 6 mins
PASTA AMATRICIANA - THE REAL ROMAN RECIPE! - PINA BRESCIANI
From pinabresciani.com
4.7/5 (3)Category Main CourseCuisine ItalianCalories 1025 per serving
SPAGHETTI ALL' AMATRICIANA - PROUD ITALIAN COOK
From prouditaliancook.com
5/5 (2)Estimated Reading Time 2 mins
SPAGHETTI ALL' AMATRICIANA - OLIVIA'S CUISINE
From oliviascuisine.com
5/5 (1)Estimated Reading Time 5 minsServings 4Total Time 25 mins
- In a large skillet, heat the olive oil, over medium heat, and sauté the pancetta until brown and crispy. Remove with a slotted spoon and reserve.
- Add the onions and garlic to the pancetta fat and sauté until translucent, about 2 minutes. Add the pancetta back to the skillet (reserving a little bit for garnishing at the end), the red pepper flakes and the white wine. Cook until the white wine is almost all absorbed, about 5 minutes.
- Add the marinara sauce and once it boils, reduce the heat and simmer for about 15 minutes or until rich and thick.
- While the sauce is simmering, cook the spaghetti according to package instructions, reserving a cup of the starchy pasta water to use if necessary.
SPAGHETTI ALL'AMATRICIANA - THE HOME COOK'S KITCHEN
From thehomecookskitchen.com
4.3/5 (6)Total Time 30 minsCategory Main CourseCalories 693 per serving
- In a frying pan, heat the olive oil then add the prosciutto mix, stirring for about 5 minutes until fragrant.
- Add the chicken stock and tomatoes and simmer for 15-20 minutes until the sauce has thickened.
- Meanwhile, make pasta. Boil spaghetti in salt water until al dente (follow packet instruction if not sure how to cook pasta!)
SPAGHETTI ALL’AMATRICIANA | THE LEMON APRON
From thelemonapron.com
Cuisine ItalianCategory Main Course
- Heat the sliced guanciale with the olive oil in a medium large sauté pan over a medium-low heat. Once the guanciale is starting to soften, addd the chilli.
- Once the guanciale is lightly golden and getting crisp on the edges, add the white wine and reduce by two tbsp.
- In a bowl if needed, crush the tomatoes with your fingers into rough chunks, and then add them to the sauté pan.
- Simmer on low heat for 10–15 minutes until the sauce has thickened. Taste and add salt and pepper, and a pinch of sugar if necessary (the sugar will help if the tomatoes are especially acidic)
BUCATINI ALL’AMATRICIANA - FOOD NOUVEAU
From foodnouveau.com
Reviews 2Servings 4Cuisine ItalianTotal Time 30 mins
- In a large saute pan set over medium heat, heat 2 tbsp (30 ml) of the olive oil large, then add the guanciale or pancetta and fry until golden and crisp. A lot of fat will render in the pan, but that’s ok, this will flavor the sauce and give it a silky texture. Add the onion and crushed red pepper. When the onion is translucent, pour in the wine and bring to a boil until completely evaporated. Add the crushed tomatoes and cook, uncovered, for 10 minutes, until the sauce is thick. Season lightly with a pinch of sea salt, keeping in mind the Pecorino will season the sauce as well. Lower the heat to the minimum to keep the sauce warm while the pasta cooks.
- If you’re making the Amatriciana sauce ahead of time, you can take it off the heat now and let it cool to room temperature. Transfer it to an airtight container and refrigerate for up to 4 days.
- While the Amatriciana sauce is simmering, bring a large pot of water to a rolling boil, salt generously, then add the bucatini pasta to the water. Set a timer for 1 minute less than the cooking time specified by the manufacturer. Using tongs, gently move the pasta around during the first few minutes to make sure the bucatini pasta doesn’t clump together. Shortly before the pasta is ready, scoop up and save 1/2 cup (125 ml) of starchy pasta cooking water.
- Drain the bucatini pasta, then transfer it to the saute pan with the Amatriciana sauce. The sauce should still be set over low heat. (If you made the Amatriciana sauce ahead of time, reheat it while the pasta is cooking.) Add the grated Pecorino cheese, the remaining extra-virgin olive oil (2 tbsp/30 ml) and the reserved pasta cooking water. Using a spatula, stir the pasta to melt and incorporate the Pecorino.
PASTA ALL'AMATRICIANA - PASTA MED PANCETTA, TOMAT OG ...
From foodfanatic.dk
4.8/5 (4)Estimated Reading Time 3 minsServings 4Total Time 30 mins
- Pil og hak løg og hvidløg. Steg pancetta eller bacon på en tør pande, til det er sprødt og gyldent. Hæld lidt af fedtet fra, men lad cirka 2 spsk. blive tilbage. Kom nu løg, hvidløg og chiliflager ved, og sauter dem ved jævn varme, til løgene er klare. Tilsæt hvidvin, og lad det koge ind til 1/3. Kom herefter de hakkede tomater ved, og lad saucen simre stille og roligt i 15 minutter. Hold øje med den i ny og næ, og rør i den, så den ikke brænder på. Smag til sidst til.
- Kog imens pastaen i letsaltet vand, til den næsten er al dente. Hæld vandet fra, men gem en smule til saucen. Kom pastaen i tomatsaucen, og lad den simre videre, til den er færdigtilberedt. Tilsæt lidt af kogevandet undervejs, hvis den bliver for tør.
TRADITIONAL BUCATINI ALL”AMATRICIANA | ITALIAN FOOD FOREVER
From italianfoodforever.com
Servings 4Category Dried Pasta
- In a large skillet over medium heat, cook the guanciale and red pepper, stirring often, until lightly browned, about 5 minutes.
- Add wine and cook, scraping up any browned bits on bottom of pan, until nearly evaporated, about 3 minutes.
BUCATINI ALL'AMATRICIANA - INSIDE THE RUSTIC KITCHEN
From insidetherustickitchen.com
Ratings 10Calories 758 per servingCategory Pasta
- Add the guanciale/pancetta or chopped bacon to a large pan and fry for a minute or two until browned and slightly crispy. Add the chopped garlic and red pepper flakes and continue to fry for another 30 seconds to 1 minute until the garlic is just starting to turn golden.
- Simmer the tomato sauce until it has reduced and thickened (around 15-20 minutes). Add the drained pasta to the sauce and toss to coat. Add the grated pecorino cheese (or parmesan) and toss again until combined into the sauce. Serve.
SPAGHETTI ALL'AMATRICIANA | CLASSIC ITALIAN COMFORT FOOD
From spicedblog.com
Ratings 10Category Main CourseCuisine ItalianTotal Time 40 mins
- Using a large, deep skillet, add olive oil and place over medium-low heat. Once hot, add guanciale, onion, garlic, red pepper flakes and black pepper. Sauté, stirring occasionally, for 12-13 minutes, or until onions have softened.
- Pour tomatoes (with juiceinto a large ziptop plastic bag. Seal bag and crush tomatoes with hand. (Note: the ziptop bag is not required, but it keeps tomato juice from going everywhere!)
- Transfer tomatoes into skillet and add sugar; stir until well combined. Simmer for 15-20 minutes, or until sauce has thickened.
- Meanwhile, cook pasta in salted water for 2 minutes less than package instructions. Drain pasta, but reserve 1 cup of cooking liquid.
AMATRICIANA RECIPE: HOW TO MAKE PASTA ALL'AMATRICIANA AT ...
From mamalovesrome.com
Cuisine Italian, RomanTotal Time 20 minsCategory Rome RecipesCalories 524 per serving
PASTA ALL'AMATRICIANA RECIPE - GRACE PARISI | FOOD & WINE
From foodandwine.com
Servings 4-6Total Time 45 mins
- In a large saucepan, heat the olive oil. Add the garlic, pancetta and crushed red pepper and cook over moderate heat, stirring occasionally, until the garlic is golden, about 5 minutes. Add the tomato paste and cook, stirring, for 1 minute. Add the canned tomatoes, crushing them with the back of a spoon; season with salt and pepper. Stir in the sugar and basil and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, until the sauce is thickened and reduced to 3 cups, about 30 minutes. Discard the basil and garlic.
- Meanwhile, in a large pot of boiling salted water, cook the spaghetti until al dente; drain. Toss the spaghetti with the hot sauce and serve.
BUCATINI OR SPAGHETTI AMATRICIANA - THE PASTA PROJECT
From the-pasta-project.com
5/5 (35)Category Main CourseCuisine Central Italy, Italian, Rome & LazioTotal Time 50 mins
- Thoroughly clean the pork cheek and cut it into small strips. Blanch the tomatoes in boiling water and peel them. Cut them in halves or quarters and remove most of the seeds.
- Put a pot of water on to boil for the pasta. Add salt when it starts to boil and bring to the boil again.
- Heat the oil in a frying pan (traditionally a cast iron pan) and add the pork cheek and let it brown.
- Sprinkle with the white wine. Allow the wine to evaporate and add the peperoncino (if using a whole fresh one, remove before serving)
PASTA ALL'AMATRICIANA - AUTHENTIC ITALIAN RECIPES
From authenticitalianrecipes.com
Cuisine ItalianCategory Main CourseServings 2Total Time 20 mins
- First, start boiling the water for the pasta and heat up a medium sized pan on medium heat. When the pan is hot, drizzle in a little olive oil then add the guanciale/pancetta.
- Let the guanciale/pancetta fry in the oil for 5-6 minutes or until they are lightly browned and crispy.
- Now, slowly pour the tomato sauce in the pan. Tear up the basil into chunks and add it to the sauce along with a few shakes of red pepper flakes and salt and pepper. Mix everything together and let the sauce simmer while the pasta continues cooking.
- Once the pasta is ready, drain it and add it to the saucepan. Once again, mix everything together well so the pasta is completely coated.
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Servings 4Category Food, Food Recipes
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Estimated Reading Time 2 mins
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