PASTA fresca FATTA IN CASA 🍝SENZA UOVA. 2 ricette da non perdere!
Recipes in this Video
Originating from the Lazio region, Amatriciana sauce is a classic Italian pasta sauce made with guanciale, tomatoes, and pecorino cheese. Traditionally served with spaghetti, it has been adapted to various pasta shapes, including strozzapreti, which means 'priest choker' in Italian, referring to its shape. This dish embodies the rustic flavors of Italian cuisine and is enjoyed throughout Italy and beyond, often celebrated for its simplicity and depth of flavor.
Ingredients
- ●strozzapreti pasta
- ●guanciale
- ●tomatoes
- ●onion
- ●pecorino cheese
- ●olive oil
- ●red pepper flakes
- ●black pepper
- ●salt
- ●basil
Instructions
- 1Cook strozzapreti pasta in salted boiling water until al dente, about 8-10 minutes.
- 2While pasta cooks, heat olive oil in a large skillet over medium heat until shimmering.
- 3Add diced guanciale and cook until crispy, about 5-7 minutes.
- 4Add chopped onion to the skillet and sauté until translucent, about 3-4 minutes.
- 5Stir in red pepper flakes and cook for 1 minute to release flavor.
- 6Add canned tomatoes to the skillet, breaking them up with a spoon, and simmer for 10 minutes.
- 7Season sauce with salt and black pepper to taste.
- 8Drain pasta, reserving a cup of pasta water, and add to the skillet with the sauce.
- 9Toss pasta in the sauce, adding reserved pasta water as needed to loosen.
- 10Remove from heat and stir in grated pecorino cheese until melted and creamy.
- 11Serve immediately, garnished with additional pecorino and fresh basil.
Ingredient Alternatives
guanciale
Healthier: pancetta
Cheaper: bacon
Pancetta is lower in fat, while bacon is more widely available.
pecorino cheese
Healthier: parmesan cheese
Cheaper: grated cheese blend
Parmesan is lower in fat, while a blend is often cheaper.
Techniques
Equipment
Also Known As
Strozzapreti all'Amatriciana is a traditional Italian pasta dish originating from the town of Amatrice, known for its rich flavors and use of local ingredients.
Ingredients
- ●400g strozzapreti pasta
- ●150g guanciale, diced
- ●400g canned tomatoes, crushed
- ●1 small onion, finely chopped
- ●1/2 cup grated Pecorino Romano cheese
- ●2 tbsp olive oil
- ●1/2 tsp red pepper flakes
- ●Salt to taste
- ●Black pepper to taste
- ●Fresh basil leaves for garnish
Instructions
- 1In a large pot, bring salted water to a boil and cook the strozzapreti pasta according to package instructions until al dente. Drain and set aside.
- 2In a large skillet, heat the olive oil over medium heat. Add the diced guanciale and cook until crispy, about 5-7 minutes.
- 3Add the chopped onion to the skillet and sauté until translucent, about 3-4 minutes.
- 4Stir in the crushed tomatoes and red pepper flakes. Season with salt and black pepper to taste. Let the sauce simmer for about 10-15 minutes, stirring occasionally.
- 5Once the sauce has thickened, add the cooked strozzapreti pasta to the skillet. Toss to combine and ensure the pasta is well coated with the sauce.
- 6Remove from heat and stir in half of the grated Pecorino Romano cheese until melted and combined.
- 7Serve the pasta hot, garnished with the remaining Pecorino Romano cheese and fresh basil leaves.
Equipment
Ingredients
- ●2 cups gnocchetti sardi
- ●1/2 cup olive oil
- ●1 medium onion, finely chopped
- ●2 cloves garlic, minced
- ●1 can (14 oz) crushed tomatoes
- ●1/2 tsp red pepper flakes
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/2 cup grated pecorino cheese
- ●Fresh basil leaves for garnish
Instructions
- 1Cook the gnocchetti sardi in a large pot of salted boiling water until al dente, about 8-10 minutes. Drain and set aside.
- 2In a large skillet, heat the olive oil over medium heat.
- 3Add the chopped onion and sauté until translucent, about 5 minutes.
- 4Stir in the minced garlic and cook for an additional minute until fragrant.
- 5Add the crushed tomatoes, red pepper flakes, salt, and black pepper to the skillet. Stir well to combine.
- 6Simmer the sauce for about 15 minutes, allowing it to thicken slightly.
- 7Add the cooked gnocchetti sardi to the sauce and toss to coat evenly.
- 8Remove from heat and stir in the grated pecorino cheese until melted and well combined.
- 9Serve hot, garnished with fresh basil leaves and additional pecorino cheese if desired.
Equipment
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