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Pasta All’Amatriciana Recipe

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Pasta All’Amatriciana Recipe

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Pasta All’Amatriciana Recipe

The
pasta all’Amatriciana is a dish
typical of Italian cuisine, originating in the small town of Amatrice, in the province of Rieti, Lazio. Its origin dates back to the 18th century, when the people of Amatrice began preparing this dish using simple, local ingredients. Today, pasta all’Amatriciana has become one of the most famous and beloved dishes in Italy and around the world.

Only a few ingredients are needed to make the recipe for pasta all’Amatriciana: guanciale (pork cheek), pecorino romano (sheep’s milk cheese), tomato, chili pepper and pasta. Guanciale is a type of bacon obtained from pork, which gives the dish a unique flavor. Pecorino Romano is an aged cheese with a strong and aromatic flavor. The tomato is used to create the sauce that will accompany the pasta. Finally, the chili pepper will add that spicy touch that makes pasta all’Amatriciana even tastier.

The preparation of Amatriciana sauce is very simple. Start by browning diced guanciale in a pan with olive oil. Once the guanciale is nicely browned, add the peeled tomato and cook for about 15 minutes. While cooking you can add chili pepper to make the sauce spicy or leave it without if you do not like the spicy taste. In a separate pot, boil salted water and cook pasta until al dente.

Ingredients Needed To
Making the Recipe

To prepare delicious Pasta All’Amatriciana, you need to have the right ingredients on hand. The traditional recipe calls for the following ingredients:

  • Guanciale: a type of Italian bacon that imparts a unique flavor to the sauce.
  • Pecorino Romano cheese: an aged pecorino cheese that is grated and used to season pasta.
  • Hot pepper: a spicy chili pepper that adds a touch of heat to the sauce.
  • Tomato puree: a tomato paste that gives the sauce a rich and intense flavor.
  • Dry white wine: used to blend the sauce and add depth of flavor.
  • Garlic: a flavoring ingredient that is used to flavor the sauce.
  • Extra virgin olive oil: used to sauté garlic and guanciale.
  • Black pepper: an optional addition for those who like a touch of pepper in their sauce.

Each ingredient is critical to achieving true Pasta All’Amatriciana, so make sure you have them all on hand before you begin preparation.

Ingredients Quantity
Pillow 100 grams
Pecorino Romano Cheese 50 grams (grated)
Chili 1 fresh chili pepper (hot)
Tomato puree 200 grams
Dry white wine 1/2 glass
Garlic 2 cloves
Extra virgin olive oil 3 tablespoons
Black pepper q.b. (to taste)

Sauce Preparation
All’amatriciana

Amatriciana sauce is a typical condiment of Roman cuisine, originating in the town of Amatrice, located in the Lazio region of Italy. This sauce is very popular and is often served with pasta, especially spaghetti or bucatini. Its preparation requires a few simple ingredients, but the result is an intensely flavorful and savory condiment.

To make the traditional recipe for Amatriciana sauce, you will need the following ingredients:

  • 200 grams of bacon
  • 1 red onion
  • 1 red chili pepper
  • 500 grams of peeled tomatoes
  • 80 grams of grated pecorino cheese
  • Extra virgin olive oil
  • Freshly ground black pepper
  • Salt to taste.

Here is how to go about preparing the sauce:

Phase Description
1 Start by finely chopping the onion and red pepper.
2 Cut the guanciale into cubes and place it in a pan with a drizzle of extra virgin olive oil.
3 Brown the guanciale until crispy and then add the onion and chili pepper.
4 When the onion becomes transparent, add the peeled tomatoes previously crushed with a fork.
5 Add a sprinkling of freshly ground black pepper and salt to taste. Let simmer for about 15 to 20 minutes, stirring occasionally.
6 Cook the pasta in plenty of salted water until it is al dente. Drain it and add it to the pan with the Amatriciana sauce.
7 Continue stirring for a few minutes so that the pasta mixes well with the sauce.
8 Sprinkle the grated pecorino over the pasta and mix again to distribute it evenly.
9 Your pasta all’Amatriciana is ready to be enjoyed!

Tooth Pasta Cooking

Cooking the pasta al dente is one of the key aspects of achieving a perfect Pasta all’Amatriciana dish. Al dente pasta, in fact, is that which maintains a soft texture but with a slight resistance to the bite, without being either too hard or too soft.

To properly cook pasta al dente, some basic rules must be followed. First, choose a large enough pot so that the pasta has enough room to cook evenly. Fill the pot with plenty of water, calculating an amount of 1 liter for every 100 grams of pasta.

Bring water to a boil and add salt. It is advisable to use about 10 grams of salt per liter of water. The salt will give flavor to the pasta during cooking. Once the water reaches a boil, add the pasta and stir gently initially to prevent sticking to the pot or clusters of noodles getting stuck together.

Cooking time: Amount of dough: Amount of water: Amount of salt:
10-12 minutes 100 grams per person 1 liter per 100 grams of dough 10 grams per liter of water

It is important to carefully follow the cooking times listed on the pasta package, but it is even more important to do a taste test to check the texture of the pasta. The al dente pasta should be soft but still offer slight resistance to chewing.

Once the pasta is cooked al dente, drain it immediately and pour it into the pan with the Amatriciana sauce so that it absorbs all the flavors and seasonings. Stir to mix the ingredients well and serve the Pasta all’Amatriciana hot, perhaps garnished with a sprinkling of grated Pecorino Romano cheese and freshly ground black pepper.

Perfect Combination: Pasta All’amatriciana And Wine

Pasta all’Amatriciana is one of the most famous and beloved dishes of Italian cuisine. Its origin dates back to the ancient tradition of the town of Amatrice, located in the heart of the Lazio region. This dish is very simple to prepare but requires high-quality ingredients to ensure its authentic flavor. The classic recipe uses pancetta, pecorino romano cheese, tomato and chili pepper. But what wine to pair with this delicious pasta?

The perfect combination to accompany Pasta all’Amatriciana is a medium-bodied red wine with good acidity. The ideal choice might fall on a wine from the Lazio region, such as a good Cesanese del Piglio or a Frascati. Both of these wines are characterized by fruity and spicy notes that go perfectly with the intense and spicy flavor of the Amatriciana sauce. Alternatively, you can opt for a red wine from the Abruzzo region, such as a Montepulciano d’Abruzzo or a Cerasuolo. These wines have good structure and pleasant freshness, which will balance the flavors of the dish well.

In any case, it is important to avoid wines that are too tannic or robust, as they may overpower the delicate taste of Pasta all’Amatriciana. It is advisable to choose young and fresh wines, to be enjoyed slightly chilled but not cold, to fully appreciate the combination of flavors between the pasta and wine.

Recommended wines: Features
Cesanese del Piglio Latium red wine, fruity and spicy
Frascati Latium white wine, fresh and slightly fruity
Montepulciano d’Abruzzo Red wine from Abruzzo, structured and fresh
Cerasuolo Rosé wine from Abruzzo, fresh and fruity

Variations And Creative Additions To The Traditional Recipe

Pasta all’Amatriciana is one of the most famous dishes in Italian cuisine. Originating in Amatrice, a small town in the Lazio region of Italy, this recipe has become a mainstay of traditional Italian cuisine. Its simplicity and delicious flavor have led to many variations and creative additions to the traditional recipe. In this article, we will explore some of these variations and find out how to make pasta all’Amatriciana even tastier and more original.

One of the most common variations of the traditional recipe is the addition of smoked bacon. While the original recipe calls for the use of guanciale, a typical Italian bacon, many cooks prefer to use smoked bacon to give the sauce a more intense note of flavor. In addition, some also add fresh chili or chili powder to give the dish an extra touch of spiciness.

Another interesting variation is the addition of pecorino cheese to the recipe. While pecorino romano is already a main ingredient in pasta all’Amatriciana, some people like to add additional grated pecorino cheese over the pasta before serving it. This gives the dish a creamy texture and extra cheesy flavor. Some may also opt to add softer cheeses such as ricotta or mozzarella for an even more creative twist.

Variants and Creative Additions Ingredients
Vegetarian pasta all’Amatriciana Tomatoes, onions, peppers, chili, vegan cheese
Pasta all’Amatriciana with shrimp tomatoes, guanciale, shrimp, red pepper, parsley
Pasta all’Amatriciana with zucchini tomatoes, guanciale, zucchini, red pepper, basil

Finally, a variation for vegetarians is to use alternative ingredients in the sauce. For example, instead of guanciale or bacon, you can use tomatoes, onions, peppers and other vegetables to create a richly flavored sauce. In addition, those who prefer a vegan version can use vegan cheeses to achieve the same creamy taste without using animal products.

These are just some of the many variations and creative additions to the traditional recipe for pasta all’Amatriciana. The important thing is to experiment and be inspired by your own creativity in the kitchen. So the next time you want to prepare this delicious Italian dish, don’t be afraid to implement some of these ideas to make it even more unique and original.

Frequently Asked Questions

What are the origins and history of pasta all’amatriciana?

Pasta all’amatriciana has its origins in Lazio, in the province of Amatrice. This recipe is said to have originated in the 17th century.

What are the ingredients needed to make the recipe for pasta all’amatriciana?

The main ingredients are guanciale, pecorino romano cheese, peeled tomatoes, chili pepper, extra virgin olive oil, salt and pepper.

What is the preparation of amatriciana sauce?

To prepare the amatriciana sauce, start by browning the guanciale in extra virgin olive oil, then add the peeled tomatoes and chili pepper.

How do you cook pasta al dente?

Al dente pasta is cooked according to the instructions on the package. It is usually recommended to cook it for a few minutes less than the indicated time.

What is the perfect combination with pasta all’amatriciana?

Pasta all’amatriciana pairs well with robust red wines, such as wine from the Lazio region, such as Cesanese del Piglio.

Are there any variations or creative additions to the traditional recipe?

Yes, there are some variations to the traditional recipe involving the addition of ingredients such as onion, bacon or peppers. However, the traditional version remains the most popular.

How long does it take to prepare pasta all’amatriciana?

Preparing pasta all’amatriciana takes about 30-40 minutes, considering the time to prepare the sauce and cook the pasta.

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