spaghetti all’Amatriciana

Today I am writing a post about my second favorite red pasta sauce of all times – Amatriciana sauce. 

Sugo all’amatriciana is a traditional pasta sauce based on guanciale (cured pork cheek), pecorino cheese and tomato that originated from the town of Amatrice. (Source: Wikipedia)

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I love pasta, especially the simple sauces. Other than the fact that simple sauces taste totally awesome, there is also the fact that not much effort is required to cook them.

Another reason why I love Amatriciana sauce is because I can add as much bird’s eye chili to it as I like. Few things beat a good super spicy pasta sauce!

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For this recipe, I used bacon instead of guanciale. I reckon that the cured pork cheek would have tasted better but I didn’t have any idea where I can get that in Singapore. Pancetta would have been a great substitute, but I didn’t have the time to go and buy some.

I did, however have a wedge of pecorino that was given to me by the nice people at The Real Food Market.

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A good pecorino cheese can add wonders to a pasta dish because of its depth of flavor. Usually aged for a period of 1 to 2 years, the cheese is given time to develop its complex flavors and best for grating over pasta.

The other point to note when making Amatriciana sauce is that if you wish to get the right texture, you have to use whole peeled tomatoes that have been stewed. By crushing the tomatoes with your hands, you get uneven chunks of tomatoes which adds a whole lot of texture to the sauce!

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Let me show you how to make this delicious pasta!

Start by sauteing the bacon in a large heavy bottom skillet until the bacon turns crispy and brown.

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Add the pepper flakes and black pepper.

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Add the chopped onion and minced garlic and cook over low heat, stirring often, until the onion is soft. This will take about 8-10 minutes.IMG_6645 IMG_6651

Add the crushed tomatoes.

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Simmer over low heat for 15-20 minutes, until the sauce has thickened.

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Boil the spaghetti in a large salted pot of water, taking 2 minutes off the recommended cooking time. Drain and reserve one cup of pasta water.

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Add the pasta to the sauce and toss vigorously with a pair of tongs to coat the pasta with the sauce.

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Add the pecorino cheese and continue tossing to coat.

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Season with salt and black pepper and top with bird’s eye chili (if using) and chopped Italian flat-leaf parsley. 

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Serve immediately.

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Enjoy!

BREAD LOAVES AND BUNS BAKING CLASSES

Do you like making bread but is clueless about the process? Or maybe you have been making bread but haven’t achieved the results that you desire?

Never fear, help is here!

I shall be conducting 2 additional hands-on classes on the process of making both bread loaves as well as assorted buns with different fillings. You will get to try making 2 types of bread recipes and take home soft and yummy bread loaves and buns!

Held at the well-equipped kitchen at The Eureka Cooking Lab, all ingredients and equipment will be provided.

Limited to 12 participants per class, click on the links below to get your tickets:

Class 1 (LIMITED SPACES LEFT)

Date: Wednesday 21 September 2016

Time: 9.00am – 12.30pm

Tickets > CLICK HERE

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Class 2

Date: Saturday 1 October 2016

Time: 9.00am – 12.30pm

Tickets > CLICK HERE

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Come join me and get your elbows deep in bread flour and lets have some fun making some bread! :)

CHIFFON CAKES CLASSES

Chiffon cakes are notoriously tricky but oh-so-yummy!

I am conducting a Chiffon Cake class and we are making a super soft and fragrant Pandan Chiffon Cake AND a to-die-for Hokkaido Milk Chiffon cake with Chocolate layers.

At the end of this lesson, you will be able to make any chiffon cake you desire.

Class 1

Date: Friday 23 September 2016

Time: 9.00am – 12.30pm

Tickets > CLICK HERE

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Class 2

Date: Saturday 1 October 2016

Time: 2.30 – 5.30pm

Tickets > CLICK HERE

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Spaghetti All’Amatriciana
Serves 4
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Ingredients
  1. 120g bacon (or pancetta or guanciale), chopped
  2. 1 large onion, chopped
  3. 4 cloves garlic, minced
  4. 1/2 teaspoon chili flakes
  5. 1/2 teaspoon freshly ground black pepper
  6. 793g (28oz) can peeled tomatoes with juices, crushed by hand
  7. 350g spaghetti
  8. 50g finely grated Pecorino
  9. salt, to taste
  10. black pepper, to taste
  11. 1 bunch Italian flat-leaf parsley
  12. 2-3 bird's eye chili, sliced (optional)
Instructions
  1. Saute the bacon in a large heavy bottom skillet until the bacon turns crispy and brown.
  2. Add the pepper flakes and black pepper.
  3. Add the chopped onion and minced garlic and cook over low heat, stirring often, until the onion is soft. This will take about 8-10 minutes.
  4. Add the crushed tomatoes. Simmer over low heat for 15-20 minutes, until the sauce has thickened.
  5. Boil the spaghetti in a large salted pot of water, taking 2 minutes off the recommended cooking time. Drain and reserve one cup of pasta water.
  6. Add the pasta to the sauce and toss vigorously with a pair of tongs to coat the pasta with the sauce.
  7. Add the pecorino cheese and continue tossing to coat.
  8. Season with salt and black pepper and top with bird’s eye chili (if using) and chopped Italian flat-leaf parsley.
  9. Serve immediately.
Adapted from Bon Appetit
Adapted from Bon Appetit
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/

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