Indulge in the bold and spicy flavors of Jamie Oliver Pasta Amatriciana Recipe. Made with pancetta, garlic, chili, and canned tomatoes, this classic Roman dish is served with spaghetti for a delicious and comforting meal. Top with parmesan cheese for an extra burst of flavor.
In Jamie Oliver’s recipe, he starts by cooking pancetta in a large saucepan until crispy. He then adds onions and garlic, cooking until softened. He then adds canned tomatoes and red pepper flakes, simmering until the sauce is thick and flavorful. The sauce is then tossed with cooked spaghetti, creating a simple yet delicious dish.
Jamie Oliver Pasta Amatriciana is a quick and easy meal that is perfect for busy weeknights. The combination of spicy pancetta, sweet onions, and tangy canned tomatoes creates a dish that is both satisfying and flavorful.
Jamie Oliver Pasta Amatriciana is a classic Italian dish that is well-loved for its simple ingredients and delicious flavor. With its easy-to-follow recipe, it is a must-try dish for anyone who loves Italian cuisine and quick and easy meals.
Which ingredient is traditionally not used in amatriciana?
Amatriciana is a traditional Italian pasta sauce made with pancetta, tomato sauce, red chili flakes, and pecorino cheese. The ingredient that is traditionally not used in amatriciana is cream. Amatriciana is a hearty and robust sauce that is known for its bold and salty flavors, and the use of cream would change the flavor profile and texture of the sauce.
Additionally, the traditional recipe for amatriciana does not call for cream, as it was originally created as a simple sauce for rural farmers and did not include expensive ingredients like cream.
What is the difference between arrabiata and amatriciana?
Arrabiata and Amatriciana are both tomato-based pasta sauces from Italian cuisine, but there are some differences between the two.
Amatriciana is a sauce made with pancetta, tomato sauce, red chili flakes, and pecorino cheese. It originated in the town of Amatrice and is known for its bold, salty flavor and slightly smoky taste from the pancetta.
Arrabiata, on the other hand, is a spicier version of the tomato sauce and is made with red chili flakes, garlic, and canned tomatoes. The word “arrabiata” literally means “angry” in Italian, and the sauce is known for its spicy kick.
In summary, Amatriciana is a sauce made with pancetta, tomato sauce, red chili flakes, and pecorino cheese, while Arrabiata is a spicier version of tomato sauce made with red chili flakes, garlic, and canned tomatoes.
Best Jamie Oliver Pasta Amatriciana Recipe
Jamie Oliver Pasta Amatriciana is a classic Italian dish that is a delicious and simple meal for any night of the week. It consists of spaghetti tossed in a sauce made from pancetta, onions, canned tomatoes, and red pepper flakes, creating a flavorful and spicy dish.
Servings: 2 Preparation: 10 minutes Cooking time: 30 minutes Calories: 372 Fat: 10g
Ingredients für Jamie Oliver Pasta Amatriciana Recipe
- 1/2 pound (225 g) spaghetti
- 2 tablespoons of olive oil
- 1 large red onion
- 4 ounces (115 g) pancetta or bacon
- 2 cloves of garlic
- 1 can of tomatoes
- 1/2 teaspoon of dried chili flakes
- salt
- pepper
- freshly grated Pecorino Romano cheese, to serve
Instructions
- Cook the spaghetti in a large saucepan of boiling, salted water according to the package instructions until al dente. Reserve 1/2 cup (125 ml) of the pasta cooking water.
- While the pasta is cooking, heat the olive oil in a large frying pan over medium heat. Peel and chop the onion and add it to the pan. Cook until soft and golden, about 10 minutes.
- Cut the pancetta or bacon into small pieces and add it to the pan. Cook until crispy, about 5 minutes.
- Peel and crush the garlic and add it to the pan. Cook for 1 minute.
- Pour the canned tomatoes into the pan and add the chili flakes. Season with salt and pepper and simmer for 10-15 minutes, or until the sauce has thickened slightly.
- Drain the cooked spaghetti and add it to the sauce. Toss everything together, adding a little of the reserved pasta cooking water if the sauce is too thick.
- Serve the pasta all’amatriciana hot, topped with freshly grated Pecorino Romano cheese.
Nutrition:
Calories: 372
Fat: 10 g
Carbohydrates: 50.6g
Sugars: 7.1g
Protein: 17.3g
Fiber: 5.6g
Sodium: 566mg
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Ingredients
- 1/2 pound (225 g) spaghetti
- 2 tablespoons of olive oil
- 1 large red onion
- 4 ounces (115 g) pancetta or bacon
- 2 cloves of garlic
- 1 can of tomatoes
- 1/2 teaspoon of dried chili flakes
- salt
- pepper
- freshly grated Pecorino Romano cheese, to serve
Instructions
- Cook the spaghetti in a large saucepan of boiling, salted water according to the package instructions until al dente. Reserve 1/2 cup (125 ml) of the pasta cooking water.
- While the pasta is cooking, heat the olive oil in a large frying pan over medium heat. Peel and chop the onion and add it to the pan. Cook until soft and golden, about 10 minutes.
- Cut the pancetta or bacon into small pieces and add it to the pan. Cook until crispy, about 5 minutes.
- Peel and crush the garlic and add it to the pan. Cook for 1 minute.
- Pour the canned tomatoes into the pan and add the chili flakes. Season with salt and pepper and simmer for 10-15 minutes, or until the sauce has thickened slightly.
- Drain the cooked spaghetti and add it to the sauce. Toss everything together, adding a little of the reserved pasta cooking water if the sauce is too thick.
- Serve the pasta all'amatriciana hot, topped with freshly grated Pecorino Romano cheese.
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