How To make Amatriciana Sauce
1/3 c Olive oil
4 Onions; coarsely chopped
8 oz Canadian bacon , sliced; cut
Or sliced smoked ham 4 Cl Garlic; crushed
2 cn Plum tomatoes , in juice; 35
(4 cups tomatoes) 2 ts Surgar
3/4 c Dry red wine
Salt and freshly ground blac Recipe by: The New Basics Cookbook Heat oil in a medium size heavy saucepan over medium-high heat. Add the onions, and saute for 10 minutes. Stir in the bacon and garlic, and saute f 5 minutes more. Stir in the tomatoes, sugar and wine. Season to taste with
salt and pepper. Simmer, uncovered, for 45 minutes, stirring occasionally.
How To make Amatriciana Sauce's Videos
Amatriciana, Classic Roman Pasta | Giada De Laurentiis
Pasta all'Amatriciana is one of the quintessential pasta dishes of Rome. In Rome, the meat of choice would be guanciale - aka, cured pork cheek - but since that's not as attainable here, I usually opt for pancetta or even bacon. It gives the sauce so much rich, savory flavor - people will be asking how is this tomato sauce so good?
#amatriciana #pastaamericana #pastaallamatriciana #allamatriciana #bestpasta #romanpasta #bestromanpasta #pasta #italy #rome #carbonara #cacioepepe #giada #giadadelaurentiis #giadzy #italianfood #italytravel #rometravel #giadainrome
Amatriciana sauce by Chef Cristiano Tomei
Tomei amatriciana
Cristiano Tomei, chef and owner of the “L'Imbuto” restaurant in Viareggio, presents an innovative Amatriciana recipe.
Ingredients for 4:
- 150 g Pecorino cheese water (see recipe below)
150 g guanciale
150 g Pecorino cheese
300 g peeled tomatoes
Dried chilli peppers
Fine grained salt
Coarse salt
600 g Monograno Felicetti spaghetti
Procedure
For the Pecorino cheese water: put some Pecorino cheese rinks in 150 ml cold water and leave the mixture in the fridge for a day.
Put the guanciale, along with all its surface spices, in a pot, without adding any additional oil. Cook the guanciale over high heat so that the lean parts don’t become too crisp.
Cook the spaghetti in salted boiling water, stirring only at the start and at the half waypoint.
Puree and then strain the tomatoes, add to guanciale. Simmer until the sauce thickens and then add add chilli pepper and the Pecorino cheese water. Continue cooking the sauce until it thickens, and keep warm.
Drain the pasta, toss with the sauce and plate. Dust with grated Pecorino cheese.
Spaghetti All'Amatriciana - Traditional Italian Recipe - Amatriciana Sauce
Here is another traditional roman recipe. This is a popular recipe in Rome. A to die for pasta recipe. This dish comes from a little town about an hour from Rome called Amatrice hence the name.
I hope you enjoy the video ;)
Ingredients for 4 people:
- 400 gr of spaghetti
- 200 gr of Pecorino cheese
- 1 Tbs of strutto (pork lard)
- 1 chili pepper
- 200 gr of guanciale (cured pork)
- 500 gr of tomato sauce or chunks
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How to Make Amatriciana Sauce | Pasta Recipe | Allrecipes.com
Get the top-rated recipe for Amatriciana at
Watch how to make a spicy Italian tomato sauce with pancetta (or bacon), fresh basil, garlic, tomatoes, and red pepper flakes. It's a classic Italian sauce that's ready in just about 45 minutes. Serve with linguine pasta and freshly grated Parmesan cheese.
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FoodNetwork Finally Impressed me With this Amatriciana Sauce
Finally someone that made me happy!
Scott really did a great job with this Amatriciana recipe! I can feel the passion he has and he definitely have the skills. The only thing missing was the love between the ingredients, it doesn't seem to me that the flavors are well blended with each other!
But despite this I feel like complimenting scott, who didn't make me mad like so many others have already done!
???? Follow this link to read and print my Amatriciana written recipe:
#amatriciana #reaction #reactionvideo
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