Penne Amatriciana. RU. Пенне алла аматричана (Penne all'Amatriciana). Смотреть позже. Быстрая и вкусная паста аматричана/quick and tasty pasta amatriciana. Penne alla Amatriciana by Italian chef Salvatore Modica. Penne Amatriciana and Spaghetti with Clam Sauce.
Originario della città di Amatrice, nel Lazio.
Come si prepara, quali sono gli ingredienti e come si presenta a tavola.
This penne all' Amatriciana recipe is a classic of the Italian kitchen from the town of Amitrice in central Italy.
You can cook Penne Amatriciana using 8 ingredients and 2 steps. Here is how you achieve it.
Ingredients of Penne Amatriciana
- It's 100 g of cubed pancetta.
- You need 1 of onion finely diced.
- Prepare 1 of garlic clove minced.
- Prepare 1/4 teaspoon of dried crushed chillies.
- It's 400 g of tin chopped tomatoes.
- Prepare 1 teaspoon of oregano.
- Prepare of salt and pepper for seasoning.
- Prepare 200 g of gluten free penne pasta cooked per instruction on the packet.
The dish is famous for using guanciale, an Italian cured pork made from the cheeks of a pig in the sauce. Photo: Annabelle Breakey; Styling: Randy Mon. Note: Nutritional analysis is per serving. For the pasta, place the salt into a saucepan of boiling water and add the penne.
Penne Amatriciana step by step
- Add the pancetta, onion, garlic and chilli to a shallow pan over a medium heat Saute for 5 minutes or until the pancetta is crisp and the onion soft Add the tin of tomatoes, oregano and season with salt and pepper.
- Simmer gently for 10 minutes Stir in the cooked pasta and serve.
Sugo all'amatriciana (Italian pronunciation: [ˈsuːɡo allamatriˈtʃaːna]), or alla matriciana (in Romanesco dialect), also known as salsa all'amatriciana, is a traditional Italian pasta sauce based on guanciale (cured pork cheek), pecorino cheese from Amatrice, tomato, and, in some variations, onion. Le penne al baffo sono un primo piatto super appetitoso. A base di panna, passata di pomodoro e prosciutto cotto sono perfette per una cena veloce! Cut guanciale into thin slices, fry in fat over low heat with garlic and pepper, add finely chopped onion, cook onion until soft. Meanwhile, boil penne in salted water until al dente, remove.
