Best Amatriciana Sauce Recipes
AMATRICIANA SAUCE
Amatriciana is a spicy red sauce named for the Italian town of Amatrice. "I love it-it has a nice porkiness," Gabriele says
Provided by Food Network
Time 40m
Yield 4 to 6
Number Of Ingredients 10
Steps:
- Puree the tomatoes to a smooth, creamy consistency in a food processor or with an immersion blender; set aside.
- Heat the olive oil over medium-high heat in a large skillet. When hot, add the guanciale and saute 5 to 7 minutes, until golden brown.
- Add the garlic and red pepper flakes and saute 1 minute. Add the pureed tomatoes, basil, and salt and pepper to taste. Reduce the heat to medium low and stir well. Cook, uncovered, 15 minutes, or until the sauce darkens and thickens. Toss with just-cooked pasta and serve with a sprinkling of parsley and cheese and a drizzle of olive oil.
TINY POTATO DUMPLINGS WITH TOMATO, ONION, AND GUANCIALE SAUCE (GNOCCHETTI ALL' AMATRICIANA)
Steps:
- Make sauce:
- Heat oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté guanciale and onion, stirring, until onion is golden, about 6 minutes. Add garlic and sauté, stirring, until golden, about 1 minute. Add tomatoes with reserved juice, water, sugar, and salt and simmer, uncovered, stirring occasionally, until thickened, about 30 minutes.
- Make gnocchetti:
- Cover potatoes with salted cold water by 2 inches in a large pot, then simmer, uncovered, until very tender, about 25 minutes. Drain in a colander and, when cool enough to handle, peel.
- Force warm potatoes through ricer into a large bowl. Add flour and salt and stir with a wooden spoon until mixture begins to come together. Gently form dough into a ball and cut in half.
- Knead each dough half on a floured surface until smooth, about 1 minute (if dough sticks to surface, dust lightly with additional flour). Cut each half evenly into 10 pieces. Roll 1 piece into a 14-inch-long rope (1/2 inch thick), keeping remaining pieces covered with a kitchen towel. Cut rope crosswise into 1/4-inch pieces and toss pieces lightly with flour on work surface.
- Press a piece of dough against tines of a floured fork and push with a floured thumb in a forward rolling motion toward end of tines, letting gnocchetti fall from fork into a well-floured shallow baking pan. Make more gnocchetti in same manner.
- Just before cooking, gently shake gnocchetti in 4 batches in a large medium-mesh sieve to knock off excess flour. Cook gnocchetti in 4 batches in a 5- to 6-quart pot of boiling salted water until they float, about 1 minute. Transfer with a slotted spoon to a large shallow bowl as cooked and spoon some sauce on top.
AMATRICIANA SAUCE
Provided by Katie Lee Biegel
Categories main-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- In a large skillet, heat the olive oil over medium heat. Add the pancetta and cook until browned and the fat is rendered, about 5 minutes. Use a slotted spoon to transfer to a paper towel-lined plate.
- Add the onions to the skillet and saute until translucent, 7 to 8 minutes. Stir in the garlic and a pinch of crushed red pepper (a generous pinch if you like spicy). Cook, stirring, about 2 minutes. Add the tomatoes and use a wooden spoon to break up any large pieces. Add the pancetta back to the skillet. Add salt and a pinch of crushed red pepper. Bring to a low simmer, cover and cook until the flavors have melded and the sauce is slightly thickened, 20 to 30 minutes.
- While the sauce cooks, bring a large pot of water to a boil. Season generously with salt. Cook the pasta according to the package directions. Stir 1/2 cup of the pasta water into the sauce (skip this step if using gluten-free pasta), then drain the pasta. Add the pasta and cheese to the sauce and toss to coat. Serve with additional cheese.
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What is Amatriciana Sauce?
If you are a fan of Italian cuisine, then you most likely have heard of the popular pasta dish called, "spaghetti all'amatriciana." It is a traditional Italian recipe that originated in the town of Amatrice in the Lazio region of central Italy. The Amatriciana sauce is a meat-based tomato sauce that is typically paired with spaghetti or bucatini pasta. The sauce is made with a few key ingredients, including tomatoes, pancetta or guanciale, red pepper flakes, and pecorino cheese. The ingredients are cooked together to create a flavorful and savory sauce that is full of umami flavors.The History of Amatriciana Sauce
The history of Amatriciana sauce dates back to the 16th century when tomatoes were introduced to Europe from the Americas. Tomatoes were initially considered an ornamental plant and were not widely used in cooking until the 18th century. The town of Amatrice is known for producing high-quality cured meats, particularly the pancetta and guanciale, which are essential ingredients in the Amatriciana sauce. The recipe became popular in the region, particularly in the city of Rome, where it was adapted to fit local tastes.The Ingredients of Amatriciana Sauce
The Amatriciana sauce is a simple recipe that calls for just a handful of ingredients. Here are the key components of the sauce:Tomatoes:
The main ingredient in the Amatriciana sauce is the tomato. The best tomatoes to use for this recipe are San Marzano, which are sweet and tangy and have a firm texture.Pancetta or Guanciale:
Pancetta and guanciale are types of cured meats that come from the pork belly and cheeks, respectively. Pancetta is cured with salt, black pepper, and often other spices, while guanciale has a more delicate flavor and is cured with only salt and pepper.Onions:
Onions are used to add sweetness and depth to the sauce. They are typically diced and sautéed until translucent.Red Pepper Flakes:
Red pepper flakes add a bit of warmth and spice to the sauce.Pecorino Cheese:
Pecorino is a hard and salty cheese made from sheep's milk. It is used to add a cheesy and salty flavor to the sauce.The Cooking Process
To make the Amatriciana sauce, you will need to follow a few simple steps. Here is a general overview of the recipe:Step 1: Cook the Pancetta or Guanciale:
In a skillet or Dutch oven, cook the pancetta or guanciale until it is crispy and golden brown. Remove the meat from the pan and set it aside.Step 2: Sauté the Onions:
In the same pan, sauté the onions until they are translucent.Step 3: Add the Tomatoes and Red Pepper Flakes:
Add the crushed tomatoes and red pepper flakes to the pan, and stir well to combine.Step 4: Simmer the Sauce:
Allow the sauce to simmer for 15-20 minutes, or until it has thickened and the flavors have melded together.Step 5: Add the Pancetta or Guanciale Back In:
Return the pancetta or guanciale to the pan and stir well to combine.Step 6: Serve with Pasta:
Cook your favorite pasta according to package instructions, and toss it with the Amatriciana sauce. Top with grated Pecorino cheese, and serve.Variations of Amatriciana Sauce
The Amatriciana sauce can be customized to suit your taste preferences. Here are a few variations of the recipe:Vegetarian Amatriciana:
To make a vegetarian version of the sauce, omit the pancetta or guanciale and replace it with chopped mushrooms.Spicy Amatriciana:
For those who like a bit of heat, add more red pepper flakes or chopped fresh chili peppers to the sauce.White Amatriciana:
A twist on the traditional recipe, the white version of the Amatriciana sauce is made without tomatoes. Instead, it uses garlic, onions, and white wine to create a creamy and savory sauce.In Conclusion
The Amatriciana sauce is a classic Italian recipe that is easy to make and full of flavor. While the recipe has remained largely unchanged over the centuries, it can be customized to suit your tastes. Whether you prefer a traditional meat-based sauce or a vegetarian version, the Amatriciana sauce is a versatile recipe that can be enjoyed by everyone.
Amatriciana sauce is a classic Italian pasta sauce that originated in the small town of Amatrice in the Lazio region of Italy. It is a favorite among pasta lovers around the world, and is made with a few simple but essential ingredients.
If you're looking to make a delicious amatriciana sauce recipe at home, there are several tips and tricks you can use to ensure a perfect result. In this article, we'll be sharing some valuable tips that you can use to make an authentic and flavorful amatriciana sauce that will have your taste buds singing.
1. Start with the right ingredients
One of the most important tips when making an amatriciana sauce recipe is to start with the right ingredients. The sauce only requires a few simple ingredients, but it's important that you choose quality ingredients to get the best result.
The primary ingredients are tomatoes, guanciale (or pancetta), pecorino romano cheese, and chili peppers. Make sure you choose ripe tomatoes that are in season, and opt for high-quality guanciale or pancetta from a butcher or specialty food store.
2. Cook the guanciale (or pancetta) correctly
When making amatriciana sauce, the guanciale (or pancetta) is a key ingredient that adds flavor and richness to the sauce. It's important to cook the guanciale or pancetta correctly, so that it becomes crispy but not burnt or overcooked.
To cook the guanciale, start by cutting it into small pieces and cooking it in a pan on low heat until it becomes crispy and has released its fat. Be careful not to let the guanciale burn or become too crispy, or it will lose its flavor and texture.
3. Use chili peppers for a spicy kick
Amatriciana sauce is traditionally made with chili peppers, which add a spicy kick to the sauce. If you prefer a milder sauce, you can adjust the amount of chili peppers you use, or omit them altogether.
To add chili peppers to your amatriciana sauce, start by removing the stems and seeds, and then slicing them into small pieces. You can add the chili peppers to the sauce when you add the tomatoes, or you can sauté them separately before adding them to the sauce.
4. Use the right type of pasta
Choosing the right type of pasta to use with your amatriciana sauce is important for achieving the perfect texture and flavor. Spaghetti is the traditional pasta used for amatriciana sauce, but you can also use other similar pasta shapes such as bucatini, rigatoni or penne.
When cooking the pasta, be sure to cook it al dente (firm to the bite), as it will continue cooking in the sauce.
5. Cook the sauce slowly
When making an amatriciana sauce recipe, it's important to cook the sauce slowly to allow the flavors to meld together and develop. This also allows the sauce to thicken and become more concentrated in flavor.
To cook the sauce, start by sautéing the guanciale, chili peppers and garlic in olive oil until it becomes fragrant. Add the tomatoes and cook the sauce on low heat, stirring occasionally, until it thickens and the flavors have melded together.
6. Add pecorino romano cheese for flavor and creaminess
Pecorino romano cheese is a key ingredient in amatriciana sauce, as it adds flavor and creaminess to the sauce. You can either grate the cheese and add it to the sauce, or serve it on top of the pasta after it has been mixed with the sauce.
Make sure to use high-quality pecorino romano cheese, and grate it fresh for the best results.
7. Serve the sauce hot and freshly made
Amatriciana sauce is best served hot and freshly made, as the flavors will be at their peak. Once the pasta has been cooked and mixed with the sauce, serve it immediately to ensure it is hot and flavorful.
You can also garnish the pasta with additional pecorino romano cheese and fresh herbs such as basil or parsley for added flavor and visual appeal.
Conclusion:
When making an amatriciana sauce recipe, there are several valuable tips and tricks you can use to achieve the perfect result. Starting with the right ingredients, cooking the guanciale or pancetta correctly, using chili peppers for a spicy kick, and cooking the sauce slowly are all important factors to consider.
Additionally, using the right type of pasta, adding pecorino romano cheese for flavor and creaminess, and serving the sauce hot and freshly made are key to achieving a delicious and authentic amatriciana sauce.
By following these tips, you can make a delectable amatriciana sauce recipe that will have your taste buds singing and your dinner guests asking for seconds.