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Strozzapreti all'Amatriciana
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Ingredients: | |
2 tablespoons | extra-virgin olive oil |
4 ounces | thinly sliced pancetta |
1/2 teaspoon | crushed red pepper flakes |
1/2 teaspoon | freshly ground black pepper |
3/4 cup | minced onion |
2 cloves | garlic, minced |
1 28-oz. can | imported tomatoes, preferably from San Marzano |
Kosher salt | |
12 oz. package of Rustichella d’Abruzzo’s dried strozzapreti pasta, or bucatini | |
1/4 cup | finely grated Pecorino cheese, (about 1 oz.) |
Preparation:
Empty the can of tomatoes, with their juice, into a large bowl. Gently crush and tear the tomatoes by hand, discarding the fibrous core. Set aside crushed tomatoes and juice.
Heat olive oil in a large heavy skillet over medium heat. Add pancetta and sauté until just slightly crisp and golden, about 4-6 minutes. Add pepper flakes and black pepper; stir for 10 seconds. Add onion and garlic, and sauté, stirring often, until soft, about 8 minutes. Add tomatoes with their juice, reduce heat to low, and simmer, stirring occasionally, until sauce thickens, about 15-20 minutes.
Meanwhile, bring a large pot of water to a boil. Season with salt, add the pasta, and cook until 2 minutes before al dente. Drain the pasta, reserving 1 cup of the pasta cooking water.
Add the drained pasta to the sauce in the skillet and toss the pasta to evenly coat with the sauce. Add 1/2 cup of the reserved pasta water, stir, and continue cooking on low until the sauce coats pasta and pasta is al dente, about 2 minutes. Add a little pasta water if sauce seems too dry. Stir in cheese, and transfer pasta to warmed serving bowls.
Newfy Notes: I love pasta. There are hundreds of pasta recipes out there, but this is one you must have in your go-to collection. It doesn't take much time to prepare, but next time I will double or triple the recipe and freeze portions for future dinners. I would serve this pasta at a dinner party. Who doesn't love pasta? Who doesn't love pork and pasta? This sauce has earned a spot right up there with my favs - Carbonara, alla vodka, Pomodoro, and Bolognese. Go make it now, eat it slowly, and savor each bite.
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