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For a quick and flavorful classic, saute bacon or pancetta and add onions, garlic and red pepper flakes. Use a slotted spoon to transfer to a paper towel-lined plate. The authentic Amatriciana recipe is a tasty guanciale and tomato sauce used to season bucatini (or spaghetti, or rigatoni).
To get started with this recipe, we have to prepare a few ingredients. You can have amatriciana (tomato sauce) using 10 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Amatriciana (Tomato Sauce):
- Take 2 (16 oz) cans whole tomatoes
- Make ready 1/4 lbs thick cut bacon or pancetta chopped
- Take 1 large onion chopped
- Make ready 5 cloves garlic minced
- Get 2 tbsp tomato paste
- Make ready 1 cup white wine
- Prepare 2 tbsp olive oil
- Get 1/2 cup water
- Take 1 tbsp red pepper flakes
- Take Salt
Heat oil in a large heavy skillet over medium heat. Remove with a slotted spoon and discard. Stir in tomatoes, salt, and black pepper. Pasta all'amatriciana is simple to make, delicious and easy enough that anyone can do it and guarantee excellent results.
Steps to make Amatriciana (Tomato Sauce):
- Add tomatoes to blender and puree. Put aside for later use.
- In a large Dutch oven cook onion and garlic in olive oil until onions are translucent.
- Add bacon and water. Cook until water is evaporated and fat has rendered.
- Add tomato paste and red pepper flakes and a few teaspoons of salt. Cook for 5 minutes.
- Add wine and cook until reduced by half.
- Add tomato puree and bring to a low boil. Reduce heat, cover partially and simmer for at least 45 minutes.
- Serve with pasta noodle of your choice. Corkscrew or penne work best.
Bucatini all'amatriciana is a starter dish regularly eaten in Roman households, like pasta carbonara , whose recipe has, over time, been tweaked and amended, normally in relation to the proportions and use of ingredients. Sugo all'amatriciana (Italian pronunciation: [ˈsuːɡo allamatriˈtʃaːna]), or alla matriciana (in Romanesco dialect), also known as salsa all'amatriciana, is a traditional Italian pasta sauce based on guanciale (cured pork cheek), pecorino cheese from Amatrice, tomato, and, in some variations, onion. Originating from the town of Amatrice (in the mountainous Province of Rieti of Lazio region. Amatriciana pasta recipe (Pasta all'Amatriciana) is a famous first course of Roman trattorias and restaurants, originally born in Amatrice, a small town in the district of Rieti. The ingredients are basically four: red pepper, pecorino romano, guanciale and peeled tomatoes.
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