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How To make Bucatini All' Amatriciana
3 Pounds fresh tomatoes
coarsely chopped
1 Tablespoon olive oil
1 Pound pancetta :
cut in 3X1" pices
1 Cup diced onion
1 Cup white wine
2 1/2 Tablespoons minced fresh chili pepper seeds removed
1 Teaspoon dried red pepper flakes
1/2 Cup sliced fresh basil leaves :
plus 4 sprigs
1 1/2 cups finely grated Pecorino Romano
1 teaspoon kosher salt
Freshly ground black pepper 3/4 pound Bucatini -- or Perciatelli
In a 3-quart non-reactive saucepan heat the tomatoes over medium heat until juicy, about 5 minutes. Pass the tomatoes through a food mill and puree. Set aside
Wipe saucepan clean and return to medium heat. Add olive oil and pancetta and cook, stirring for, about 15 minutes or until pncetta is crisp. Remove from pan with slotted spoon and reserve.
Pour off all but about 2 tablespoons of fat from the pan. Add pnions and cook over medium heat until golden, about 5 minutes. Add white wine and reduce by 3/4. Add reserved tomatoes, chili pepper, and red pepper flakes. Simmer gently for 30 minutes, stirring occasionally with a wooden spoon.
Add reserved pancetta, basil, and 3/4 of the Pecorino Romano. Season with salt and pepper. Simmer for an additional 15 minutes, stirring occasionally. (May be prepared ahead up to this point, and frozen for future use.)
Bring 1 gallon of water to a boil and add 1 tablespoon of salt. Cook the bucatini until al dente. Drain and toss with the sauce. Pour into a warmed serving bowl and sprinkle with remaining cheese.Garnish with basil sprigs.
How To make Bucatini All' Amatriciana's Videos
BUCATINI ALL' AMATRICIANA | Italian Pasta Amatriciana | Amatriciana Sauce Recipe
Pasta all’Amatriciana is a traditional Italian dish which uses classic ingredients to create the perfect combination of flavours. Mixing salty guanciale with tangy pecorino cheese, scrumptious #Mutti peeled tomatoes and a classic strand of #bucatini pasta may sound simple – and the recipe sure is – but the flavours will surprise and delight as they explode on your tastebuds. Check out this recipe filmed (and eaten!) in Abruzzo, using fresh, local #Italian ingredients. #BucatiniAmatriciana
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BUCATINI ALL' AMATRICIANA | AMATRICIANA RECIPE
INGREDIENTS:
250g Bucatini Pasta
250g guanciale (pig cheek)
Handful of fresh basil
400g Mutti peeled tomatoes
Pecorino Romano (as much as you like)
Extra virgin olive oil (EVOO)
½ glass white wine
Dried chilli (pepperoncino)
Rock salt
Pepper
5L water
METHOD:
1. Cut the guanciale into thin short strips and put to the side.
2. Drizzle a small amount of EVOO into a pan and heat it up.
3. Once the oil is warm, add the guanciale to the pan and leave it to crisp slightly, stirring occasionally.
4. To bring out the flavour of the guanciale for the Bucatini all’Amatriciana, add ½ glass of white wine and stir it through. Leave it to evaporate.
5. Open a can of Mutti peeled tomatoes and pour the contents into a bowl. Using the back of a fork, squash down the large tomatoes and stir.
6. Add grated pepper to the sauce, along with dried chilli and a handful of grated pecorino romano. Mix it together well.
7. Once there is just a small amount of liquid left in the pan, add the sauce mixture and stir.
8. Turn the heat down to low and leave the sauce to simmer for 15-20 minutes.
9. Boil 5L of water in a large pot and once ready, add a generous pinch of rock salt and stir until dissolved.
10. Cook the Bucatini pasta (according to packet instructions for al dente).
11. Once the pasta is ready, strain it well and add it to the pan. Using a wooden spoon, smother the sauce all over the pasta so it is infused with the bold, salty flavours.
E ora si mangia, Vincenzo’s Plate…Enjoy!
Bucatini all'Amatriciana Recipe
Today I would like to share with you my Bucatini all'Amatriciana Recipe.
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Bucatini all'Amatriciana | Chef Jean-Pierre
Hello There Friends, Bucatini allAmatriciana today! A Traditional Italian Pasta dish with a little Jean-Pierre twist on it. Not much but just enough to send the Italian Recipe Police in a frenzy. Either way this Pasta Dish turned out amazing and I'm sure you will love it just as much as I do! Let me know what you think in the comments below.
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0:00 Intro
0:29 What is in Amatriciana
2:00 Making the Sauce
6:17 What Tomatoes to use
6:40 Making the Sauce (cont.)
7:15 The Pasta I Use
8:32 Making the Sauce (cont.)
9:45 Cooking the Pasta
10:28 Finishing Up
Pasta all'Amatriciana - Is this Italy's Best Pasta Sauce? - Food Wishes
There’s no way to actually win an argument about which pasta sauce or pasta dish is Italy’s best, but that’s not really the point. Arguing is fun, and just being able to passionately make your case, more than makes the effort worthwhile. I tried to do that in this Pasta all’Amatriciana video, although it was really more about showing why, than explaining why. Enjoy!
For the fully formatted, printable, written recipe, follow this link:
To become a Member of Food Wishes, and read Chef John’s in-depth article about Pasta all’Amatriciana, follow this link:
You can also find more of Chef John’s content on Allrecipes:
EASY Bucatini all'Amatriciana Recipe
Originally from Amatrice, Sugo all’Amatriciana contrasts the funky flavors of Guanciale and Pecorino Romano with sweet onions and tangy tomatoes. It comes together in a matter of minutes and the combination is utterly irresistible. Paired with Bucatini, a thick hollow pasta, this quick weeknight meal is mind-blowingly good. #amatriciana #easypasta #italianrecipe
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BUCATINI ALL’AMATRICIANA RECIPE
Makes 3-4 servings
INGREDIENTS
200 grams Bucatini
1 tablespoon olive oil
120 grams Guanciale (sliced into matchsticks)
60 grams red onion (sliced thinly)
1/2 teaspoon red pepper flakes
1/4 cup red wine
400 grams whole stewed tomatoes
1 tablespoon tomato paste
1/2 teaspoon salt
30 grams Pecorino Romano (finely grated)
INSTRUCTIONS ▶
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