Best Bombolotti All Amatriciana Recipes

Bombolotti All' Amatriciana Recipe image

Provided by á-174942

Number Of Ingredients 10

3/4 pound bombolotti pasta see * Note 1
Salt as needed
1/4 pound guanciale see * Note 2
2 tablespoons extra-virgin olive oil divided
1 garlic clove unpeeled
2 tablespoons finely-chopped red onion
2 medium tomatoes peeled, seeded, and chopped
1/2 teaspoon dried red pepper flakes
2 tablespoons grated Parmigiano-Reggiano
1 tablespoon grated pecorino Romano

Steps:

* Note 1: Bombolotti pasta is in the shape of a squat, ridged tube, essentially, half-rigatoni. But artisanal spaghetti or bucatini will do nicely as well. * Note 2: Guanciale, cured pork cheek, is available by mail from specialty sources such as Corti Bros., in Sacramento, (800) 509-3663, and BuonItalia in New York, (212) 633-9090 or www.buonitalia.com Cook the pasta in boiling salted water until al dente, 12 minutes. Meanwhile, cut the guanciale into strips about 2 inches long and one-fourth-inch thick. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the garlic and cook until fragrant, 1 minute. Add the guanciale and cook until lightly brown, another minute (it will not cook like bacon). Add the onion and cook another minute. If necessary, spoon excess fat from the pan. Add the tomatoes and cook 2 minutes. Add salt to taste and the red pepper flakes. Discard the garlic. Drain the pasta and add to the skillet. Add the Parmigiano-Reggiano and pecorino Romano. Add the remaining tablespoon of oil and toss together. This recipe yields 4 servings. Each serving: 259 calories; 174 mg. sodium; 20 mg. cholesterol; 11 grams fat; 3 grams saturated fat; 26 grams carbohydrates; 12 grams protein; 1.92 grams fiber.

Amatriciana (Guanciale, Tomato, and Pecorino Romano) image

Provided by Oretta Zanini De Vita

Number Of Ingredients 10

For the condimento:
2 1/2 ounces (70 grams) guanciale, cut into thin strips
2-3 tablespoons extra virgin olive oil
1 small onion (any kind), chopped (optional but recommended)
1 pound (450 grams) red, ripe sauce tomatoes, broken into pieces, or canned Italian peeled tomatoes, drained
1 small piece dried chile
salt
To make the dish:
1 pound (450 grams) pasta (see note below)
7 rounded tablespoons (70 grams) grated pecorino (see headnote)

Steps:

Put the guanciale and oil in a saucepan. Turn the heat to medium and heat gently so the guanciale renders some fat and starts to brown. Taste a piece to assess how salty it is. Then, when it just begins to become crisp, add the chopped onion (if using) and sauté gently until transparent. Add the tomatoes and chile, then taste for salt (how much you need will depend on the guanciale).
Finish cooking the sauce, covered, over low heat. You'll know it's done when the liquid has thickened somewhat and the fat shows on the surface, about 20 minutes.
Make-ahead note: This much can be done earlier in the day, but this sauce is not customarily made in advance or kept, except casually as leftovers for the next day.
Bring 5 quarts (5 liters) of water to a boil in an 8-quart (8-liter) pot over high heat. Add 3 tablespoons kosher salt, then add the pasta and cook, stirring occasionally, until al dente.
Warm a serving bowl or platter in a low oven. If the oven is not practical, warm the bowl just before use with hot water, even a ladleful of the pasta cooking water.
Drain the pasta and put it in the warmed serving bowl. Toss it first with the grated cheese, then with the sauce. Serve immediately.