Pasta Amatriciana

The other day I was in the mood for Pasta Amatriciana. Since I’d never made it before, I decided to go ahead and try. It turned up to be real simple! I read several recipes and decided to adapt to my taste.

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First step is to get together your ingredients. Measure them out and get them ready to cook. Make sure that you chop the onion nice and fine.

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Now most people would throw out the bacon fat but I highly recommend holding in to it. It’s great to fry things in for some extra flavor. In this case you’re going to want to hold on to about a tablespoon of the rendered fat.

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Now fry the onion, garlic and red pepper flakes until translucent. If you use the rendered bacon fat, the smell (and taste) will be amazing!

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Once it’s translucent, pour in the tomato sauce. Let that simmer while you cook the pasta. remember to use salty water and to follow the cooking instructions in the package. Mix the cooked pasta in with the sauce and serve immediately.

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And enjoy! Here’s the recipe:

INGREDIENTS

4 slices bacon, diced
1/2 cup chopped onion
1 teaspoon minced garlic
1/4 teaspoon crushed red pepper flakes
2 (14.5 ounce) cans stewed tomatoes
1 pound linguine pasta, uncooked
1 tablespoon chopped fresh basil
2 tablespoons grated Parmesan cheese

INSTRUCTIONS

1. Cook diced bacon in a large saucepan over medium high heat until crisp, about 5 minutes. Drain all but 2 tablespoons of drippings from the pan.
2. Add onions, and cook over medium heat about 3 minutes. Stir in garlic and red pepper flakes; cook 30 seconds. Add canned tomatoes, undrained; simmer 10 minutes, breaking up tomatoes.
3. Meanwhile, cook the pasta in a large pot of 4 quarts boiling salted water until al dente. Drain.
4. Stir basil into the sauce, and then toss with cooked pasta. Serve with grated Parmesan cheese.

  • http://bodaideal.blogbyt.es/ Silas I. Vega

    Cook bacon in large saucepan until crisp; drain on paper towel and set aside. Discard all but 1 tablespoon drippings from skillet. Add onion and red pepper flakes; cook over medium heat, stirring occasionally, until onion is tender, about 5 minutes. Add marinara sauce and bring to boil; lower heat and let simmer while preparing rest of ingredients. Meanwhile, in mixer bowl, beat ricotta, Parmesan, salt and pepper until creamy. Stir in parsley; set aside. Cook pasta according to package directions. Toss hot pasta immediately with marinara sauce and bacon. Top each serving with ricotta mixture.

  • http://piedrasnaturales.blogbyt.es/ Virgil Burns

    Combining Two Italian Classics Two of the more famous tomato-based pasta sauces can be found in pasta all’arrabbiata and pasta all’amatriciana. Pasta all’arrabbiata — which means “angry” pasta — features a sauce that combines tomato, olive oil, and red pepper flakes (the “angry” part). Many recipes add garlic. This sauce traditionally is served over spaghetti, though other pasta shapes often substitute. Pasta all’amatriciana, which originated in the Italian town of Amatrice, adds guanciale or pancetta and (usually) onions to the mix. But it leaves out the garlic. Guanciale is salt-cured pork jowl and pancetta is salt-cured pork belly — it’s like American bacon, except that it’s unsmoked and contains no sugar (which often is added to bacon). The traditional pasta for all’amatriciana is bucatini. This shape is similar to spaghetti, but has a small hole running down the center of the pasta strand. Both of these sauces are excellent and quick cooking, and either one makes a great topping for pasta. But I like to mix the two recipes together to form a sauce that (to me at least) is even tastier.

  • http://bodaideal.blogbyt.es/ Claude L. Harrison

    While the pasta is going, cook 8 slices of bacon until they’re nice and crisp. Drain the bacon but leave 3 tablespoons of the drippings in the pan for the sauce. Crumble the bacon and set it aside. I had some already waiting for me in the fridge the day I made this recipe. So easy!

  • http://frases-y-pensamientos.blogbyt.es/ Marcelino B. Harmon

    Arrabbiata is Italian for angry, which sums up the delicious bite from the garlic and chili. The arrabbiata sauce has a wonderful tomato base with crispy bits of bacon, lots of onion, garlic, dried red chili pepper flakes and fresh basil. I tossed this with spaghetti, but it would be great with any type of pasta.

  • http://asesordeimagen.blogbox.be/ Eloy Christensen

    Combining Two Italian Classics Two of the more famous tomato-based pasta sauces can be found in pasta all’arrabbiata and pasta all’amatriciana. Pasta all’arrabbiata — which means “angry” pasta — features a sauce that combines tomato, olive oil, and red pepper flakes (the “angry” part). Many recipes add garlic. This sauce traditionally is served over spaghetti, though other pasta shapes often substitute. Pasta all’amatriciana, which originated in the Italian town of Amatrice, adds guanciale or pancetta and (usually) onions to the mix. But it leaves out the garlic. Guanciale is salt-cured pork jowl and pancetta is salt-cured pork belly — it’s like American bacon, except that it’s unsmoked and contains no sugar (which often is added to bacon). The traditional pasta for all’amatriciana is bucatini. This shape is similar to spaghetti, but has a small hole running down the center of the pasta strand. Both of these sauces are excellent and quick cooking, and either one makes a great topping for pasta. But I like to mix the two recipes together to form a sauce that (to me at least) is even tastier.

  • http://dieta.to/ Bruce U. Scott

    This most recent pasta creation has been a staple in my house. It’s some freshly made pasta coated with the most finger licking good sauce ever. It’s made up of roasted red peppers, garlic, a touch of olive oil and red wine vinegar and then salt and pepper. It doesn’t get much easier than that. Especially because all you have to do it throw it all into your blender or food processor and call it a day. It’s brilliant. Bright. Flavorful. And I’m seriously obsessed.

  • http://signozodiacalcosas.wordpress.com/ Adrian Vinson

    Cook bacon in large saucepan until crisp; drain on paper towel and set aside. Discard all but 1 tablespoon drippings from skillet. Add onion and red pepper flakes; cook over medium heat, stirring occasionally, until onion is tender, about 5 minutes. Add marinara sauce and bring to boil; lower heat and let simmer while preparing rest of ingredients. Meanwhile, in mixer bowl, beat ricotta, Parmesan, salt and pepper until creamy. Stir in parsley; set aside. Cook pasta according to package directions. Toss hot pasta immediately with marinara sauce and bacon. Top each serving with ricotta mixture.

  • http://decor.blogbox.be/ Rita Mathews

    Bring a large pot of salted water to a boil. Cook pasta of choice to package instructions for al dente. Add crushed red pepper and 1 ladle of pasta water to tomato sauce, then cook for 5 more minutes. Crumble reserved bacon, then add to tomato sauce. Add drained pasta to sauce, toss, then serve.