Best Fusilli Allamatriciana Recipes

Baked Fusilli Amatriciana image

Provided by Food Network Kitchen

Time 2h30m

Yield 8

Number Of Ingredients 12

1 pound pancetta, cut in 1/2-inch chunks
1 medium onion, julienned
4 cloves garlic, thinly sliced
2 teaspoons red pepper flakes
56 ounces whole plum tomatoes, crushed
Kosher salt
1 pound fusilli pasta, cooked in salted water until al dente
1 pound mozzarella, cut into 1-inch chunks
2 cups panko
1 cup grated Parmesan
3 tablespoons chopped oregano
1/4 cup olive oil

Steps:

Render the pancetta chunks in a large pan over medium heat until brown, about 10 minutes. Add the onions and cook over medium-low heat until lightly caramelized, about 15 minutes. Add the garlic and red pepper flakes to the pan and stir until fragrant. Add the tomatoes, season with salt and bring to a simmer. Cook the sauce, stirring occasionally, until most of the excess liquid has evaporated, about 1 hour.
Preheat a convection oven to 375 degrees F.
Mix the sauce with the pasta in a large bowl.
Put half the sauced pasta in a deep, half hotel pan. Top with the chunked mozzarella and the remaining sauced pasta.
Mix the panko, Parmesan, oregano and oil in a medium bowl. Sprinkle over the top of the pasta. Bake until bubbly and browned on top (cover with foil if the top browns too much), about 30 minutes.

Fusilli All'amatriciana image

Provided by Gina Schild

Yield Serves 4

Number Of Ingredients 9

3 tablespoons olive oil
6 bacon slices (about 5 ounces), finely chopped
1 large onion, chopped
1/3 cup dry white wine
1 28-ounce can peeled Italian plum tomatoes, chopped, juices reserved
2 teaspoons dried basil, crumbled
Cayenne pepper
8 ounces fusilli or penne pasta, freshly cooked
Grated Parmesan

Steps:

Heat oil in heavy large skillet over medium-high heat. Add bacon and onion and cook until bacon is almost crisp and onion is golden brown, stirring occasionally, about 8 minutes. Add wine, stir and continue cooking 2 minutes. Add chopped tomatoes with their juices and dried basil and bring to boil. Reduce heat and simmer sauce, uncovered, until thickened, stirring occasionally, about 30 minutes.
Season sauce to taste with cayenne and black peppers. Place pasta in bowl. Add sauce and toss thoroughly. Serve pasta hot, passing grated Parmesan cheese separately.

Pasta Amatriciana image

Provided by Kay Chun

Time 25m

Yield 4 servings

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil
4 ounces guanciale or pancetta, chopped into ¼-inch cubes (3/4 cup)
1 (28-ounce) can whole tomatoes, crushed with your hands in a bowl
1/8 teaspoon black pepper, plus more to taste
1/8 teaspoon red-pepper flakes
Kosher salt
1 pound dried bucatini
3/4 cup grated Pecorino Romano cheese, plus more for garnish

Steps:

In a large (12-inch) skillet, heat olive oil over medium. Add guanciale and cook, stirring occasionally, until golden, about 5 minutes. To the skillet, add tomatoes, black pepper and red-pepper flakes, and season with salt. Cook, stirring occasionally and smashing tomatoes with the back of a wooden spoon, until tomatoes have broken down and sauce is thickened, about 15 minutes.
Meanwhile, in a large pot of salted water, cook pasta according to package directions until just shy of al dente. Reserve 1 cup of the pasta cooking water and drain.
Add pasta, tomato sauce and ½ cup of pasta cooking water back to the large pasta pot and stir vigorously over medium-high heat until pasta is evenly coated in the sauce, about 1 minute. (Add more pasta water if sauce is dry.) Remove from heat, stir in the cheese and season to taste with salt.
Divide pasta among bowls and garnish with more cheese and black pepper.