Pasta Amatriciana / Bucatini All’Amatriciana Cook over high heat, stirring and tossing rapidly, until pasta is al dente and sauce has thickened and begins to coat noodles. Bring a large pot of cold water to a boil and add salt to taste. Transfer the cooked sauce to a large heavy skillet over medium-high heat.

Ingredients of Pasta Amatriciana / Bucatini All’Amatriciana

  1. Prepare 6 tbsp of good olive oil.
  2. Prepare 1 small of onion, chopped.
  3. Prepare 3 clove of garlic, minced.
  4. You need 1/2 lb of thick, good quality bacon - chopped (6-7 pieces of bacon).
  5. You need 1 tsp of parsley.
  6. It's 1/2 tsp of crushed dried red pepper.
  7. Prepare 1/4 cup of dry red wine.
  8. It's 2 1/2 cup of tomato sauce.
  9. You need 16 oz of spaghetti, bucatini or pasta of your choice.
  10. It's 1 of fresh ground salt and pepper to taste.
  11. Prepare 1 of Grated Pecorino Romano to taste.

Pasta Amatriciana / Bucatini All’Amatriciana step by step

  1. Heat olive oil over medium heat in a large skillet. Add chopped bacon, onion, garlic, parsley and crushed red pepper. Cook for 10 - 15 minutes, stirring often, until onions are soft and bacon is starting to lightly crisp around edges. Do not drain fat..
  2. Add red wine - stir one minute..
  3. Add tomato sauce. Stirring constantly, bring to a boil. Reduce heat to low and simmer sauce for 20 - 25 minutes, stirring often. Salt and pepper to taste if necessary..
  4. While sauce is going (coordinate times) cook pasta per package instructions in boiling salted water. Drain, toss with sauce. Serve with grated Pecorino Romano or cheese of choice. Enjoy : ).

Fotoricetta con ingredienti, procedimento e curiosità su http://www.cucinaconoi.it/ricette/primi-piatti/bucatini-all. La pasta alla zozzona unisce il meglio delle tre ricette base della cucina romana: carbonara, amatriciana e cacio e pepe in un unico piatto godurioso! Quick, simple, and utterly delicious, this bucatini all'amatriciana recipe - like many other classic Italian pasta dishes - stands the test of time. The secret to success in this dish lies in its quality ingredients - the beautiful guanciale, Pecorino Romano and San Marzano tomatoes make all the difference. La pasta all'amatriciana (o matriciana) è un piatto tipico delle trattorie e osterie romane ma originario della cittadina di Amatrice, in provincia di Rieti.

Get Latest Recipe : HOME