Pasta Dishes forum: Anne Burrells Amatriciana Sauce with Pasta
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|I was watching the food Network a little while ago and my new favorite chef “Ann Burrell” was making “Bucatini All”Amatriciana”.
She uses a meat called “guanciale” (pig cheeks made into bacon), but I’m not sure where you can get this…Maybe New York, but definitely not in Port Charlotte! – I substituted a good Pancetta – “Boarshead brand” that they cut thick at the deli counter at Publix.
I also couldn’t find Bucatini pasta here and I think it would have great! However, I substituted some organic linguine from Freshmarket and it was good.
Here’s Ann’s recipe: ( I halved it for 2)
Extra Virgin Olive Oil
4oz of good grade Pancetta cut in ¼ inch dice
1 large onion chopped into a ½ inch dice
½ teaspoon crushed red pepper flakes
1 28 oz Can San Marzino tomatoes, passed though a food mill or lightly blended
½ lb Bucatini or Perciatelli
½ cup grated Parmigiano-Reggiano, plus a little more to garnish
Coat the bottom of a medium skillet with olive oil. Add the Pancetta and sauté over low heat. Cook until it is brown and crispy and has rendered a lot of the fat. Remove about 1/3rd of the pancetta for garnish. Add the onions and cook until they’re translucent and starting to turn golden. Add the tomatoes and bring to a boil, then reduce the heat and cook for about 45 minutes, occasionally stirring and tasting for seasonings.
Bring al arge pot of water to a boil. Add Salt. Add the pasta and cook for about 1 minute less than the instructions on the package. Drain the Pasta and add to the saucepan of sauce. Stir it in to coat with the sauce. Add the Parmesan cheese and stir and then give it a drizzle of olive oil to really bring all the flavors together. Serve it garnished with cheese and the reserved crispy pancetta! YUM!
We had it as a side dish with some nice grilled fillet!
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