Best American Italian Allamatriciana Recipes
BUCATINI ALL'AMATRICIANA
This pasta dish is my signature dish. I really enjoy making this pasta, especially with the right ingredients like guanciale. Top with freshly grated Parmesan cheese.
Provided by CHEF CARLO APOLLONI
Categories World Cuisine Recipes European Italian
Time 39m
Yield 2
Number Of Ingredients 9
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in bucatini and return to a boil. Cook, uncovered, stirring occasionally, until bucatini is tender, about 11 minutes. Drain.
- Heat oil in a large skillet over medium-high heat. Add garlic cloves; cook until golden brown, about 1 minute. Remove with a slotted spoon and discard. Add guanciale; cook and stir until crisp and golden, about 4 minutes. Add onion and red pepper flakes; cook and stir until onion is translucent, about 3 minutes. Stir in tomatoes, salt, and black pepper. Simmer tomato sauce until flavors combine, about 10 minutes.
- Stir bucatini and Pecorino Romano cheese into tomato sauce and toss until evenly coated.
Nutrition Facts : Calories 633.9 calories, Carbohydrate 60.1 g, Cholesterol 21.9 mg, Fat 35.9 g, Fiber 3.2 g, Protein 17.3 g, SaturatedFat 7.4 g, Sodium 478.1 mg, Sugar 0.8 g
BUCATINI ALL'AMATRICIANA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 28m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil and salt the water.
- Heat a large deep over medium high heat. Add oil and pancetta. Cook pancetta 2 or 3 minutes then add onions and garlic and crushed red pepper flakes. Cook 7 or 8 minutes more, until onions are translucent. Add tomatoes and parsley. Season the sauce with salt and pepper. Simmer sauce over low heat until ready to serve.
- Cook bucatini pasta to al dente or, with a bite to it. Drain pasta well. Do not rinse. Starchy pasta holds more sauce. Toss hot pasta with sauce and serve. Pass grated cheese at the table.
SPAGHETTI ALL'AMATRICIANA
Spaghetti All'Amatriciana is a traditional Italian dish that reminds me of my roots. This amatriciana sauce recipe features guanciale (dried pork cheek). Guanciale can be hard to find, but pancetta or thick-cut bacon are good substitutes. -Lou Sansevero, Ferron, Utah
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, cook guanciale over medium heat until crisp, stirring occasionally, 5-8 minutes. Remove with a slotted spoon, drain on paper towels. Add carrots, onion and butter to pan drippings; cook until vegetables are tender, 5-7 minutes. Season with 1/2 teaspoons salt and 1/2 teaspoon pepper. Add half the garlic, rosemary and sage sprigs; cook until fragrant, 2 minutes., Stir in wine; cook until reduced, 2-3 minutes. Add tomatoes; bring to a boil. Reduce heat to low; simmer partially covered until sauce is thickened, stirring occasionally, 30-40 minutes., Remove and discard rosemary and sage sprigs; cool sauce slightly. In batches, add sauce to blender. Cover and process until desired consistency. Return sauce to pan. Stir in half of reserved guanciale, remaining garlic, salt and pepper. Add olive oil and red pepper flakes. Set aside; keep warm., In a large saucepan cook spaghetti according to package directions for al dente. Drain pasta, reserving 1 cup pasta water. Add drained spaghetti to pan with sauce; toss to combine. Add enough reserved pasta water for sauce to reach desired consistency. Garnish with remaining guanciale. If desired, sprinkle with cheese and fresh basil leaves.
Nutrition Facts : Calories 623 calories, Fat 28g fat (9g saturated fat), Cholesterol 56mg cholesterol, Sodium 1694mg sodium, Carbohydrate 68g carbohydrate (7g sugars, Fiber 6g fiber), Protein 22g protein.
PASTA AMATRICIANA
Pasta amatriciana is a traditional Italian dish that features a sauce of guanciale (salt-cured pork jowl), tomato, pecorino romano and chiles. Some variations include onion and white wine. The final product tastes much more complex than the ingredient list would suggest: This simple pantry meal delivers deep flavors, as the bright, tangy tomato base balances the rich pork, and a mix of dried peppers adds layers of subtle heat. Guanciale can be found in Italian specialty shops or online, but pancetta is a good alternative. Bucatini is a thicker pasta with a hollow center that captures the thick sauce, but spaghetti delivers equally tasty results.
Provided by Kay Chun
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a large (12-inch) skillet, heat olive oil over medium. Add guanciale and cook, stirring occasionally, until golden, about 5 minutes. To the skillet, add tomatoes, black pepper and red-pepper flakes, and season with salt. Cook, stirring occasionally and smashing tomatoes with the back of a wooden spoon, until tomatoes have broken down and sauce is thickened, about 15 minutes.
- Meanwhile, in a large pot of salted water, cook pasta according to package directions until just shy of al dente. Reserve 1 cup of the pasta cooking water and drain.
- Add pasta, tomato sauce and ½ cup of pasta cooking water back to the large pasta pot and stir vigorously over medium-high heat until pasta is evenly coated in the sauce, about 1 minute. (Add more pasta water if sauce is dry.) Remove from heat, stir in the cheese and season to taste with salt.
- Divide pasta among bowls and garnish with more cheese and black pepper.
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Italian cuisine has been enjoyed by Americans since the late 19th century when Italian immigrants brought their culinary traditions with them to the United States. One dish that has become a favorite among Americans is the all'Amatriciana pasta sauce. This sauce is named after the town of Amatrice, located in the Lazio region of central Italy. The all'Amatriciana sauce has become so popular in America that it has taken on a distinctively American twist, resulting in what is now referred to as American-Italian All'Amatriciana recipes.
The History of All'Amatriciana Sauce
The original all'Amatriciana sauce is a simple but flavorful combination of tomatoes, guanciale (cured pork jowl), pecorino cheese, white wine, and chili pepper flakes. The dish has its roots in the town of Amatrice, a small town in the Lazio region of Italy. It was originally made using local ingredients, including guanciale, a type of cured meat that is similar to bacon but has a stronger flavor. Over the years, the recipe has evolved, and there are many variations of the sauce. Some versions use pancetta instead of guanciale, while others include onions or garlic. However, the basic ingredients remain the same, and the sauce is still widely enjoyed throughout Italy and beyond.American-Italian All'Amatriciana Recipes
American-Italian All'Amatriciana recipes have taken the traditional all'Amatriciana sauce and given it an American twist. These recipes often include ingredients that are not typically found in the original recipe, such as canned tomatoes, bacon, and even ketchup. The American-Italian version of this dish is often served over spaghetti or linguine, although it can also be served with other types of pasta. The sauce is typically made with canned tomatoes, bacon or pancetta, onions, garlic, and chili pepper flakes. Some recipes also call for the addition of red pepper flakes, which gives the sauce an extra kick.The Technique Behind Making All'Amatriciana Sauce
Whether you are making the traditional Italian all'Amatriciana sauce or the American-Italian version, the technique behind making the sauce is relatively simple. The first step is to cook the guanciale, pancetta, or bacon in a large skillet over medium heat until it begins to brown. Next, you will add the onions and garlic to the skillet and cook them until they are soft and translucent. Then, add the canned tomatoes and chili pepper flakes to the skillet, stirring to combine. Simmer the sauce for 20 to 30 minutes, allowing the flavors to meld together. Finally, add the pasta to the skillet and toss it with the sauce until it is well coated. Serve the pasta hot, topped with grated pecorino cheese.Tips for Making All'Amatriciana Sauce
To make sure your all'Amatriciana sauce turns out delicious every time, here are some tips to keep in mind: - Use high-quality ingredients: Because this sauce is relatively simple, the quality of the ingredients you use will make a big difference in the final result. Look for canned tomatoes that are made with San Marzano tomatoes, which are known for their sweet flavor and low acidity. - Don't overcook the guanciale, pancetta, or bacon: The meat should be cooked until it is crisp, but not burnt. - Use the right amount of chili pepper flakes: The amount of chili pepper flakes you use will depend on how spicy you want the sauce to be. Start with a small amount and add more as needed. - Don't overcook the sauce: Simmer the sauce for 20 to 30 minutes, but don't let it cook for too long or it will become too thick.Conclusion
American-Italian All'Amatriciana recipes are a delicious twist on a classic Italian dish. Although these recipes have strayed from the traditional ingredients, they still retain the heart and soul of the original dish. Whether you are making the traditional all'Amatriciana sauce or the American-Italian version, this dish is sure to satisfy any pasta lover's cravings. So grab a fork, twirl some spaghetti or linguine, and dive into a bowl of this delicious pasta sauce.
Allamatriciana is a delicious Italian pasta dish that originated in Amatrice, a small town in central Italy. It is a classic Italian dish that is easy to prepare and is loved for its rich, spicy, and savory flavor. However, making this dish the “American” way requires careful attention to detail, from ingredient selection to cooking technique. In this post, we will provide you with valuable tips to make a perfect American Italian Allamatriciana recipe.
Tip #1: Start with the Right Ingredients
When making American Italian Allamatriciana, it is important to have the right ingredients. The sauce typically calls for San Marzano tomatoes, which are known for their sweet and less acidic flavor. You can use canned tomatoes, but make sure to choose a brand that is high-quality and has little to no added preservatives or sugar. For the pasta, you can use spaghetti or bucatini; both are excellent choices and hold up well with the thick and rich sauce. Use high-quality pasta that is made from durum wheat and has a rough texture to allow the sauce to cling to the pasta. Additionally, Allamatriciana traditionally calls for guanciale or pancetta, but bacon can be used as a substitute. Do not overcook the pork, as it can become tough and chewy.
Tip #2: Cook the Pasta Correctly
Cooking the pasta to the right texture is key for a perfect American Italian Allamatriciana recipe. You want to cook the pasta al dente, which means it should have a slightly firm, chewy texture. This is achieved by cooking the pasta in salted boiling water for 1-2 minutes less than the package instructions. Reserve a cup of pasta water to add to the sauce later to thicken it and help it cling to the pasta.
Tip #3: Render the Fat for a Rich Flavor
If you are using guanciale, pancetta or bacon, it is important to render the fat to get a rich, savory flavor. Cut the pork into small cubes and cook it over low heat until the fat is completely rendered, and the meat is crispy. Remove the meat from the pan and set it aside to use later. Cooking the guanciale for too long or on high heat can burn the fat and make it taste bitter.
Tip #4: Use Proper Seasoning
Seasoning is an essential element of a perfect American Italian Allamatriciana recipe. Usually, a simple blend of salt, pepper, and red chili flakes is used to season the sauce. The red chili flakes provide a spicy kick while the salt brings out the natural flavors of the tomatoes. You can also use fresh garlic and onion for added depth of flavor.
Tip #5: Simmer the Sauce Slowly
Simmering the sauce slowly is the key to a perfect American Italian Allamatriciana recipe. It allows the flavors to meld together and develop a rich, robust taste. To start, sauté onions and garlic in the rendered fat until they are soft and translucent. Add in the tomatoes and seasonings and let them simmer on low heat for at least 30-40 minutes, stirring occasionally. If the sauce becomes too thick, you can add in the reserved pasta water, one tablespoon at a time.
Tip #6: Add the Pasta to the Sauce
Adding the pasta to the sauce is the last step to create your perfect American Italian Allamatriciana recipe. Transfer the cooked pasta to the pan with the sauce and toss it until it is well-coated. Add in the crispy guanciale (or pancetta or bacon) and mix it in. Serve the pasta hot, topped with some freshly grated Pecorino Romano cheese, chopped parsley, and more red chili flakes.
Conclusion
In conclusion, making a perfect American Italian Allamatriciana recipe requires careful attention to detail. Starting with quality ingredients, cooking the pasta al dente and rendering the fat for a rich, savory flavor. Using proper seasoning and simmering the sauce slowly will allow the flavors to meld together, and adding the pasta to the sauce is the final step to create your perfect dish. Follow these valuable tips, and you will impress your family and friends with a delicious and authentic Italian pasta dish.