Hello everybody, it is me, Dave, welcome to our recipe page. Today, we’re going to make a distinctive dish, amatriciana (tomato sauce). One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
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).
Amatriciana (Tomato Sauce) is one of the most well liked of current trending foods on earth. It is simple, it is quick, it tastes yummy. It is appreciated by millions daily. They’re fine and they look wonderful. Amatriciana (Tomato Sauce) is something which I’ve loved my entire life.
To begin with this recipe, we must first prepare a few components. You can cook amatriciana (tomato sauce) using 10 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Amatriciana (Tomato Sauce):
- Prepare 2 (16 oz) cans whole tomatoes
- Make ready 1/4 lbs thick cut bacon or pancetta chopped
- Get 1 large onion chopped
- Get 5 cloves garlic minced
- Make ready 2 tbsp tomato paste
- Prepare 1 cup white wine
- Prepare 2 tbsp olive oil
- Make ready 1/2 cup water
- Get 1 tbsp red pepper flakes
- Make ready Salt
Heat oil in a large heavy skillet over medium heat. All'amatriciana is one of the most classic Italian pasta sauces. Although there are a lot of different versions out there, for the most part, the sauce is made with a combination of tomatoes, pork, cheese, and red pepper flakes. 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.
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.
Originating from the town of Amatrice (in the mountainous Province of Rieti of Lazio region. Debate rages over the correct way to make a classic Roman amatriciana sauce of cured pork and tomatoes. We tested all the variables to come up with this ideal version, which packs a delicate heat, gentle black-pepper spice, sharp Pecorino Romano cheese, and the intriguing interplay of sweet-tart tomato sauce and rich, fatty cured pork. 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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