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Recipe: Perfect Rigatoni All'Amatriciana

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Rigatoni All'Amatriciana. Паста аматричана (Rigatoni all'Amatriciana) – пошаговый рецепт с фото. Паста аматричана (Rigatoni all'Amatriciana). Автор: Адская Кухня на РЕН ТВ. All Hail Cincinnati, The Queen City. Bring a large pot of heavily salted water to a boil and cook the rigatoni until al dente (according to the instructions), reserving a few tablespoons of the pasta water.

Una preparazione antica che nasce in realtà ad Amatrice. Gino D'Acampo makes Rigatoni all' Amatriciana. The most insightful comments on all subjects will be published daily in dedicated articles. You can have Rigatoni All'Amatriciana using 10 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Rigatoni All'Amatriciana

  1. It’s of rigatoni.
  2. You need of extra-virgin olive oil.
  3. You need of thick cut bacon, sliced crosswise 1/4 inch thick (vegetarians can skip the bacon).
  4. You need of medium red onion, halved and thinly sliced.
  5. Prepare of tomato paste.
  6. Prepare of crushed red pepper.
  7. It’s of strained tomatoes.
  8. You need of freshly grated pecorino cheese, plus more serving.
  9. Prepare of chopped parsley, plus more for garnish.
  10. It’s of salt and pepper.

Rigatoni all' Amatriciana – azaz Rigatoni amatricei asszonyok módjára készítve. Egy olasz recept alapján készítettem el először pár éve, azóta is az egyik kedvencünk. Rigatoni all'Amatriciana Chef Dino de Bellis per Vyta Roma realizzato da Emiliano Allegrezza www.emilianoallegrezza.it. An Italian sauce hailing from the city of Rome, amatriciana is a traditional pasta sauce based on the use of pork, Pecorino cheese.

Rigatoni All'Amatriciana step by step

  1. In a large saucepan, cook the rigatoni until al dente. Drain the pasta, reserve 1 cup of the cooking water..
  2. In a large saucepan, heat the olive oil. Add the bacon and onion and cook over moderately high heat, stirring occasionally, until the onion is softened and the bacon is browned, 5-7 minutes. Add the tomato paste and crushed red pepper and cook, stirring, for 1 minute. Stir in the strained tomatoes and bring the sauce to a simmer..
  3. Add the pasta and reserved cooking water to the sauce and cook over moderate heat, tossing, until the pasta is coated. Remove from the heat and stir in the 1/2 cup of cheese and parsley. Season the pasta with salt and black pepper and transfer to bowls. Garnish with more chopped parsley..

Rigatoni all'amatriciana on a white background. Un primo piatto simbolo della tradizione culinaria laziale: gli spaghetti all'amatriciana con guanciale, Pecorino e pomodori pelati.

Recipe: Perfect Rigatoni All'Amatriciana

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