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Rigatoni all’Amatriciana
2025-01-08
https://www.metro.ca/userfiles/image/recipes/rigatoni-matriciana-12348.jpg
PT15M
PT45M
PT1H00M
Cut the bacon slices into thick strips and place them in a large, ovenproof skillet. Add half of the olive oil and turn the heat up to high. Once the skillet is burning hot, place it in the oven at 350 °F (175 °C) for about 15 minutes or until the bacon strips are golden yet still tender.Strain the fat, setting it aside. Place the bacon strips on absorbent paper towels. Pour the fat back into the same skillet.Finely chop the onion and sauté it in the bacon fat over high heat. Place the skillet back in the oven for about 10 minutes at 350 °F (175 °C).In the meantime, peel and finely slice the peppers. Once the onion has become translucid, add the red pepper slices and bake for about 15 minutes. Season adequately.Meanwhile, boil the pasta as per package instructions, in salted water along with the remaining olive oil. Place cooked pasta on an oiled baking sheet to cool.Once the vegetables are done, place the skillet back on the stovetop over medium heat, adding the tomato sauce. Allow to simmer for about 10 minutes. Add the bacon.Add the pasta to the sauce to heat it up. Coat well with sauce before plating the rigatoni in deep pasta dishes.Finish with a generous amount of grated pecorino on each potion, along with a twist of the pepper mill.Tip: Leftovers are easy to reheat and serve for lunch au gratin!Source : Martin Juneau
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454 g bacon in thick slices (or pancetta or guanciale, both being more authentic but more expensive)
25 mL olive oil
1 Spanish onion
2 red peppers
480 mL Tomato sauce
500 g Garofalo Rigatoni
80 g Pecorino romano (or Parmesan, alternatively)
salt and pepper freshly ground, to taste
Rigatoni all’Amatriciana
4
Main course
0:15
Preparation
0:45
COOKING
1:00
TOTAL TIME
Ingredients
-
454 g
bacon in thick slices (or pancetta or guanciale, both being more authentic but more expensive)
-
25 mL
olive oil
-
1
Spanish onion
-
2
red peppers
-
480 mL
Tomato sauce
-
500 g
Garofalo Rigatoni
-
80 g
Pecorino romano (or Parmesan, alternatively)
-
salt and pepper freshly ground, to taste
Preparation
Cut the bacon slices into thick strips and place them in a large, ovenproof skillet. Add half of the olive oil and turn the heat up to high. Once the skillet is burning hot, place it in the oven at 350 °F (175 °C) for about 15 minutes or until the bacon strips are golden yet still tender.
Strain the fat, setting it aside. Place the bacon strips on absorbent paper towels. Pour the fat back into the same skillet.
Finely chop the onion and sauté it in the bacon fat over high heat. Place the skillet back in the oven for about 10 minutes at 350 °F (175 °C).
In the meantime, peel and finely slice the peppers. Once the onion has become translucid, add the red pepper slices and bake for about 15 minutes. Season adequately.
Meanwhile, boil the pasta as per package instructions, in salted water along with the remaining olive oil. Place cooked pasta on an oiled baking sheet to cool.
Once the vegetables are done, place the skillet back on the stovetop over medium heat, adding the tomato sauce. Allow to simmer for about 10 minutes. Add the bacon.
Add the pasta to the sauce to heat it up. Coat well with sauce before plating the rigatoni in deep pasta dishes.
Finish with a generous amount of grated pecorino on each potion, along with a twist of the pepper mill.
Tip: Leftovers are easy to reheat and serve for lunch au gratin!
Source : Martin Juneau
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
