Rigatoni All Amatriciana All Early Food

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RIGATONI ALL'AMATRICIANA



Rigatoni all'Amatriciana image

Rigatoni all' Amatriciana is a thick, rich, and savory tomato sauce that is served over rigatoni pasta. This spectacular tomato sauce is easily made with just 6 ingredients (not including salt or water). A delicious sauce with powerful flavors that will explode inside your mouth with every bite!

Provided by 2 sisters recipes

Categories     Dinner

Time 1h10m

Number Of Ingredients 11

2/3 cup extra virgin olive oil
1 extra-large onion- finely chopped
1/4 tsp. crushed red pepper
4-ounces chopped pancetta
1 (35-ounce) can of Italian Imported peeled tomatoes ( I used Cento)
5 large fresh basil leaves, and extra for garnish
1 cup of water, and extra if needed
Salt, to taste
1 pound Rigatoni pasta
3 Tbsp. butter
grated Parmigiano-Reggiano cheese, at the table

Steps:

  • In a large heavy-bottom saucepan, heat olive oil and add the chopped onion, crushed red pepper flakes, and fresh basil. Turn down the heat to the lowest and simmer until the onion is softened and golden color, about 5 to 7 minutes.
  • In the meantime, in a small saucepan, add the pancetta and cook the pancetta on low heat for about 3 minutes until it's fully cooked and brown. Transfer only the cooked pancetta to the onions, and discard the excess fat left in the pan.
  • Next, open the can of peeled tomatoes and pour them into a blender to puree for a few seconds. Then pour the pureed tomatoes into the large heavy saucepan already with the onions and cooked pancetta mixture. Stir in the water, and cover with a lid. Bring the heat up high to bring it to a full boil.
  • Once it comes to a full boil, then lower the heat to simmer the sauce for 1 hour, UNCOVERED, and occasionally stirring every so often. The sauce will thicken as it slowly cooks. Turn off the heat, give it a last stir and keep covered. Taste the sauce, if you prefer, you can season it with some salt, to taste.
  • Fill a large pot with 3/4 water and bring to a full boil ( over high heat) add 2 tsp. of salt. Toss in the rigatoni pasta and cook according to the directions on the box, or until it's al-dente. Drain. Return the pasta back to its pot. Add 3 tablespoons of butter to the pasta. Stir rigatoni until the butter completely melts. Now it's ready to serve.
  • Ladle each dish with some Rigatoni pasta, then ladle some Amatriciana sauce on top. Serve with grated Parmigiano-Reggiano cheese at the table.
  • Serves 4 to 6

Nutrition Facts : Calories 426 calories, Carbohydrate 15.6 grams carbohydrates, Fat 36.1 grams fat, Fiber 3.5 grams fiber, Protein 10.3 grams protein, ServingSize 1 serving, Sugar 5.6 grams sugar

RIGATONI ALL AMATRICIANA MARGARITA RECIPE - (5/5)



Rigatoni All Amatriciana Margarita Recipe - (5/5) image

Provided by CalorieList

Number Of Ingredients 9

1 1 1 tablespoon of olive oil
1/4 1/4 1/4 Small Red Onion, chopped
1/2 1/2 1/2 White Wine
1/4 1/4 1 Lb. Guanciale, cut into strips and sliced into 1 inch pieces
2 2 3/4 Cups of good plain Italian Tomato Puree (like Whole Foods San Marzano Tomato Puree (bottled or canned) or 3/4 can of Progresso Tomato Puree.
to Red Pepper, to taste
to to taste
1/2 1/2 to Cup Grated Fresh Pecorino Romano, plus more to top
1 1 1 Lb Rigatoni

Steps:

  • In a very large deep skillet or deep large frying dish pan (you are going to add all the cooked pasta at the end - so make it large enough) Heat the olive oil over med/high heat, when hot fry about a 5 x 3" slab of guanciale - or 1/3 of the large piece you can get at IGourmet.com - or to your taste (slice them 1/8 inch x 1" pieces so it melts the fat easier- Fry the pieces in a very small amount of olive oil for about7-10 minutes until darkened and the fat melts into the pan. Unlike bacon most of this fat actually melts and has all the flavor for the sauce- what is left is a crispy bacon pieces for the sauce and only about a 1-2 tablespoons of the fat in the pan). ½ way through add the chopped onion and cook until translucent. Boil your water -and start your pasta. while finishing for the sauce. Add your Rigatoni or pasta and cook al dente. Once fat is rendered in the pan and you start to see some of the crispy bacon left, and the onion is clear - add the white wine and stir - cooked down the wine for about 1-2 minutes add the sauce just after - add about 1 teaspoon of salt - let it cook a minute stirring - then add the ½ cup pecorino cheese - stir and let it cook on high about 3 minutes or until most liquids absorb. Taste for adding additional salt, red pepper or cheese to your taste. Add all the pasta to the pan and stir for about a minute or two to coat and stick the gravy to the pasta. Serve immediately. Plate & add sprinkled fresh pecorino on top. Enjoy!!

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