Rigatoni Allamatriciana Food

RIGATONI ALL'AMATRICIANA

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

RIGATONI ALL'AMATRICIANA - SEARCHING FOR ITALY RECIPE - PASTA.COM

Steps:

• Heat a large pot of salted water to bring to a boil.
• While waiting, heat extra virgin olive oil in a pan over medium heat.
• Brown guanciale/bacon until crispy and its fat becomes translucent.
• Add white wine and let simmer for about a minute. Remove guanciale/bacon with a slotted spoon and set aside.
• In the same pan with the wine and fat, add the canned tomato and tomato paste. Stir well to combine and let simmer.
• Cook pasta and drain 1 minute before the time indicated on the package instructions. Can reserve some pasta water if needed for the sauce.
• Put the drained pasta and the guanciale/bacon into the pot with the tomato sauce. Add pasta water as needed for consistency.
• Season with white pepper and stir in Pecorino Romano cheese. Add salt and optional red pepper flakes, to taste.
• Serve and enjoy.

PASTA ALL'AMATRICIANA

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.