Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, rigatoni all'amatriciana. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Your Personalized Streaming Guide—Get Recommendations & Build Your Watchlist Now. In a large saucepan, cook the rigatoni until al dente. Rigatoni all'amatriciana - A recipe by Federica Barbaranelli. Rigatoni all' Amatriciana is a thick, rich, and savory tomato sauce that is served over rigatoni pasta.
Rigatoni All'Amatriciana is one of the most favored of recent trending foods on earth. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. They’re nice and they look wonderful. Rigatoni All'Amatriciana is something that I have loved my whole life.
To get started with this recipe, we must prepare a few ingredients. You can cook rigatoni all'amatriciana using 10 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Rigatoni All'Amatriciana:
- Take 1 lb rigatoni
- Make ready 1/4 cup extra-virgin olive oil
- Prepare 1/4 lb thick cut bacon, sliced crosswise 1/4 inch thick (vegetarians can skip the bacon)
- Prepare 1 medium red onion, halved and thinly sliced
- Make ready 1/4 cup tomato paste
- Make ready 2 tsp crushed red pepper
- Make ready 1 1/4 cup strained tomatoes
- Make ready 1/2 cup freshly grated pecorino cheese, plus more serving
- Get 1/2 cup chopped parsley, plus more for garnish
- Get 1 salt and pepper
Rigatoni All'Amatriciana is one of my go-to favorites when I want a relatively quick and satisfying Italian dinner. In Italy, this dish came to the table in various pasta forms including rigatoni, spaghetti and penne. The original recipe calls for bucatini, a long, thickish, hollow pasta. Whichever pasta shape you use, select a good quality pasta: ingredients I always use are recommended below in my links.
Steps to make Rigatoni All'Amatriciana:
- In a large saucepan, cook the rigatoni until al dente. Drain the pasta, reserve 1 cup of the cooking water.
- In a large saucepan, heat the olive oil. Add the bacon and onion and cook over moderately high heat, stirring occasionally, until the onion is softened and the bacon is browned, 5-7 minutes. Add the tomato paste and crushed red pepper and cook, stirring, for 1 minute. Stir in the strained tomatoes and bring the sauce to a simmer.
- Add the pasta and reserved cooking water to the sauce and cook over moderate heat, tossing, until the pasta is coated. Remove from the heat and stir in the 1/2 cup of cheese and parsley. Season the pasta with salt and black pepper and transfer to bowls. Garnish with more chopped parsley.
The original recipe calls for bucatini, a long, thickish, hollow pasta. Whichever pasta shape you use, select a good quality pasta: ingredients I always use are recommended below in my links. Ingredients (Bucatini Amatriciana, Spaghetti Amatriciana, Rigatoni Amatriciana, Sugo all'Amatriciana, Amatriciana Sauce) Named after Amatrice, a provincial town in the Sabine Hills northeast of Rome; the iconic Amatriciana sauce is often considered a part of the "holy trinity of Roman pasta", together with carbonara and cacio e pepe. Non la solita amatriciana, ma i rigatoni all'amatriciana di Luca sono buonissimi!!! Provateci anche voi e fateci sapere! ;) ISCRIVIT. the authentic Amatriciana recipe from Rome The authentic Amatriciana recipe is a tasty guanciale and tomato sauce used to season bucatini (or spaghetti, or rigatoni).
So that is going to wrap this up with this exceptional food rigatoni all'amatriciana recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
