BUCATINI ALL AMATRICIANA RECIPES

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BEST BUCATINI PASTA RECIPE - HOW TO MAKE BUCATINI PASTA



Best Bucatini Pasta Recipe - How to Make Bucatini Pasta image

This easy Bucatini Pasta is like a grown-up spaghetti and Meatballs.

Provided by Makinze Gore

Categories     date night    dinner

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 4-6 servings

Number Of Ingredients 11

Kosher salt
1 lb. bucatini
6 oz. pancetta, cut into 1/2" pieces
1 small yellow onion, chopped
3 cloves garlic, minced
1/2 tsp. crushed red pepper flakes, plus more to taste
1 (28-oz.) can crushed tomatoes
1 tbsp. butter
Freshly ground black pepper
Freshly grated Pecorino, for garnish
Freshly chopped basil, for garnish

Steps:

  • In a large pot of boiling salted water, cook pasta until al dente according to package directions. Reserve ½ cup pasta water before draining. 
  • In another large pot over medium heat, cook pancetta until crispy, about 10 minutes. Using a slotted spoon, transfer pancetta to a paper towel–lined plate. Drain all but 2 tablespoons of fat from pot. Add onions and cook until soft, about 5 minutes. Add garlic and red pepper flakes and cook until fragrant, 1 minute more. Add tomatoes and butter. Bring to a simmer and let cook for 10 minutes. Season with salt and pepper and more red pepper flakes, if desired. 
  • Add cooked pasta, ¼ cup pasta water, and pancetta and toss to combine, adding more pasta water if necessary to help loosen and bind the sauce to the pasta. 
  • Serve topped with lots of Pecorino and fresh basil.

SPAGHETTI ALL'AMATRICIANA RECIPE | MICHAEL CHIARELLO ...



Spaghetti all'Amatriciana Recipe | Michael Chiarello ... image

Provided by Michael Chiarello : Food Network

Categories     main-dish

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 9

1/3 pound pancetta in 1 piece, partially frozen
2 tablespoons extra-virgin olive oil
1 onion, thinly sliced
Scant 1/4 teaspoon red pepper flakes
1 tablespoon chopped fresh Italian parsley leaves
1 1/2 tablespoons red wine vinegar
3/4 cup tomato puree
3/4 pound spaghetti or bucatini
Freshly grated Parmesan (recommended: Pecorino Romano)

Steps:

  • Bring a large pot of salted water to a boil over high heat.
  • Meanwhile, unroll the pancetta. Cut it into 1-inch long chunks, and then slice each chunk thinly across the grain.
  • Heat the olive oil in a large skillet over moderately low heat. Add the pancetta and cook until it renders some of its fat, about 5 minutes. Do not allow it to crisp. Add the onion and cook until soft, about 10 minutes. While the onion is cooking, add the pasta to the boiling water.
  • Add the red pepper flakes and parsley to the onion mixture and cook briefly to release their fragrance. Add the vinegar and simmer briefly until it evaporates, then add the tomato puree and 1/4 cup of the pasta water. Simmer briefly to blend.
  • When the pasta is just shy of al dente, drain it and return it to the warm pot over moderate heat. Add the sauce and cook briefly so the pasta absorbs some of the sauce, then transfer the pasta to a warmed serving bowl and shower with the pecorino. Serve immediately.

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In 2001, Regina Schrambling went on a week long odyssey in search of the ultimate lasagna recipe. She tested several, and finally found her ideal in a mash-up of recipes from Giuliano Bugialli and Elodia Rigante, both Italian cookbook authors. “If there were central casting for casseroles, this one deserved the leading role. But its beauty was more than cheese deep. This was the best lasagna I had ever eaten. The sauce was intensely flavored, the cheeses melted into creaminess as if they were bechamel, the meat was just chunky enough, and the noodles put up no resistance to the fork. Most important, the balance of pasta and sauce was positively Italian. At last I could understand why my neighbor Geoff had told me, as I dragged home more bags in our elevator, that all-day lasagna is the only kind worth making.”
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SPAGHETTI ALL'AMATRICIANA RECIPE | MICHAEL CHIARELLO ...
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