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Get Pasta Amatriciana Recipe from Food Network. For a quick and flavorful classic, saute bacon or pancetta and add onions, garlic and red pepper flakes. Amatriciana is one of the most famous and traditional Italian sauce for pasta.
To get started with this recipe, we have to first prepare a few components. You can cook pasta amatriciana using 6 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Pasta Amatriciana:
- Take 1 lb bits & pieces hickory smoked bacon
- Prepare 2 tbsp red pepper flakes
- Prepare 1 1/2 cup white cooking wine
- Prepare 1 sweet white onion, diced
- Prepare 3 clove fresh garlic, minced
- Make ready 1 can 28 oz. s&w marinated italian recipe diced tomatoes
Originating from the town of Amatrice (in the mountainous Province of Rieti of Lazio region. Heat oil in a large heavy skillet over medium heat. Bring a large pot of cold water to a boil and add salt to taste. Transfer the cooked sauce to a large heavy skillet over medium-high heat.
Instructions to make Pasta Amatriciana:
- use kitchen shears to cut up the bacon into more manageable pieces.
- cook bacon on medium-high heat in a non-stick pan where possible.
- leaving 90% of the bacon grease in the pan, saute minced garlic, diced onion, and red pepper flakes.
- when garlic is golden brown, increase the heat to high and reduce mixture in the white wine (and a second time if desired).
- when the onions soften and become translucent, lower the heat to medium, add in the can of tomatoes and cook for 6-8 minutes.
- lower the heat to its lowest possible setting and let the sauce simmer for 1-3 hours.
- serve over penne rigate noodles al-Dante
- garnish with fresh grated parmesan cheese and freshly picked basil.
Pasta Amatriciana is a classic Italian pasta dish made with bucatini pasta, guanciale and red pepper flakes. It's so simple and delicious and makes a great, quick weeknight dinner. Serve with lashings of pecorino cheese and toasted ciabatta bread. Bucatini all' Amatriciana is a traditional Italian pasta dish that's enjoyed across Italy to the sound of impatient forks and red wine toasts. Originally from the village of Amatrice in the Lazio region, the Amatriciana is now a typical sauce not only of Roman or Italian cuisine.
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