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DIY Pasta Amatricana Recipe Brit + Co

DIY Pasta Amatricana Recipe Brit + Co

The fastest way to the heart may be through the stomach, but we would also argue that cooking delicious recipes from different cultures is a great way to see the world without even leaving your home. When we are making dinnerwe always want something tasty but fastespecially if we have other things going on (like re-watching all Weird stuff… again). That’s why we love everything about Pasta Amatricana. Moreover, this is not only pasta recipe tasty and easy, but there is also a lot in it cheesewhich will literally always be said yes.


What is Pasta Amatricana?

Pasta Amatricana is a classic Italian recipe with meat, cheese and a flavorful tomato sauce. Instead of spaghetti or linguini, it calls for bucatini. Bucatini is a thicker noodle that’s actually hollowed out so you get even more sauce with every bite.

How To Make Pasta Amatricana

We got pasta amatriciana ourselves fromGiada De Laurentiiswith this pancetta pasta recipe† You can finish with your favorite seasonings and herbs for an even more personal touch. If you’re super short on time, you can also swap pancetta and pecorino Romano for bacon and Parmesan.

Ingredients:

  • 6 ounces pancetta, diced
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • Sea salt
  • 2 cloves garlic, coarsely chopped
  • Pinch of dried crushed red pepper flakes
  • 1 (28-ounce) can tomato paste
  • 1 pound linguine, or pasta of your choice
  • 1/2 cup grated pecorino Romano

Instructions:

  1. Add the pancetta to a heavy large skillet over medium heat. Add olive oil and cook until golden brown, about 8 minutes. Add the onion and cook until soft, about 5 minutes. Season with salt. Add the garlic and red pepper flakes. Bake until fragrant, about 30 seconds. Stir in the tomato paste. Simmer uncovered over medium heat until sauce thickens slightly and flavors combine, about 15 minutes. Season the sauce with salt.
  2. Meanwhile, cook the linguine in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of cooking liquid.
  3. Toss the linguine with the sauce into the pan, adding some of the reserved cooking liquid until the pasta is moist, but be careful not to thin the sauce. Mix with the cheese. Season with salt.

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