Spaghetti all’Amatriciana

Recipe Picture Spaghetti All Amatriciana served on a nice plate
Spaghetti All Amatriciana from Chef Thomas Sixt.

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Hi, I am a German Chef and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Cooking questions I answer you gladly at the end of the articles. Have fun and good luck!

Today I show you my Spaghetti all’Amatriciana recipe. The classic of the simple, Italian cuisine comes from the mountain village Amatrice. This village is located in the province of Rieti between Lazio and Abruzzo. The dish is also known as Bucatini all’Amatriciana. Bucatini are slightly thicker spaghetti with a hollow space. I bring the pasta dish with spaghetti on the table and show you today a vegetarian version of this pasta. I wish you good luck!

1. Supermarket Shopping List for Spaghetti all’Amatriciana

So that it goes fast here a short overview to the ingredients: You can find the exact ingredients below in the recipe Spaghetti all’Amatriciana.
Spaghetti all'Amatriciana served
Today we're going to cook this spaghetti all'Amatriciana together. I like to conjure up crispy, fried parsley on this pasta – it's a taste kick …
Today we cook this spaghetti all’Amatriciana together. I like to conjure up crispy, fried parsley on this pasta – it’s a taste kick… that’s how Italian pasta feeling comes to the table…

2. Prepare Spaghetti all’Amatriciana Step by Step

I prepare the spaghetti all’Amatriciana vegetarian. If you want to add the bacon, you can add bacon strips right at the beginning and sweat with the vegetables. Here are my step-by-step instructions:
Parsley in the pan while frying.
First fry the parsley in a pan with a little oil.
First fry parsley in a pan with some oil.
Fried parsley on paper towels
Place the crispy fried parsley on a plate with kitchen paper and season with salt.
Place the crispy fried parsley on a plate with kitchen paper and season with salt.
Sweat the vegetables for spaghetti all'Amatriciana
Sweat diced carrots, sliced shallots and garlic in a pan with olive oil and let them take lightly. If you want to add bacon, now is the right time!
Sweat carrot cubes, shallots in slices and garlic in a pan with olive oil and let colour take lightly. If you want to add bacon, now is the time!
Tomato sauce for spaghetti all'Amatriciana close-up
Optionally, you can deglaze the sweaty vegetables with a little dry white wine and then add the chunky tomatoes. Finely chop the remaining parsley and add. Season the tomato sauce with salt, pepper, sugar and chilli vigorously and season to taste.
Optionally you can deglaze the sweaty vegetables with a little dry white wine and then add the chunky tomatoes. Finely chop the remaining parsley and add. Season the tomato sauce with salt, pepper, sugar and chilli and season to taste.
Spaghetti in a saucepan - salted water and olive oil
Cook the spaghetti in salted boiling water. Season the water well with salt, the spaghetti water should taste like sea water!
Cook the spaghetti in boiling salted water. Season the water with salt. The spaghetti water should taste like sea water!
Serve the spaghetti all'Amatriciana
Boil the spghetti firm to the bite, pour off and arrange on warm plates. Pour the sauce over the spaghetti and serve decorated with freshly and finely grated parmesan and fried parsley.
Cook the spaghetti until al dente, drain and arrange on warm plates. Pour the sauce over the spaghetti and serve decorated with fresh and finely grated Parmesan cheese and fried parsley.
Spaghetti all'Amatriciana smeared in the pan and delicious!
In Italy, the spaghetti all'Amatriciana is usually served mixed. Be sure to try this dish of Italian cuisine!
In italy, spaghetti all’Amatriciana is usually served mixed. Be sure to try this dish of Italian cuisine!

3. Recipe Spaghetti all’Amatriciana

Spaghetti all’Amatriciana for gourmets – below is the recipe for easy cooking. Here is a note about bacon: for the original recipe you need “Guanciale”, an air-dried bacon from the pork cheek. An alternative is a breakfast bacon or a fat, air-dried bacon. A Montepulciano d’Abruzzo Cerasuolo DOC, a rosé from the Montepulciano grape, is recommended as a suitable wine. You can also serve a strong white wine or a red wine with this dish.

Spaghetti all’ Amatriciana

Recipe for Spaghetti all’Amatriciana with step by step instructions by professional chef Thomas Sixt. Kochwiki as a kitchen story prepared with many chef tips and ideas for a perfect Italian pasta dish. Spaghetti all’ Amatriciana now excitingly delicious.

Servings 2 Portions
Calories 524
Total Time 30 Min.
Spaghetti all’Amatriciana recipe from Italy. In this article I show you my recipe for this pasta dish with a special taste kick. I like the simple Italian cuisine. For the hot tomato sauce and spaghetti I show you a lot of tips. Step by step instructions with lots of pictures prepared as a kitchen story. Have fun and good luck!

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Recipe Picture Spaghetti All Amatriciana served on a nice plate
Spaghetti All Amatriciana from Chef Thomas Sixt.

Cousine

Preparation Time

15 Min.

Cook Time

15 Min.

Ingredients

Ingredients for the tomato sauce

1 tbsp Olive oil
2 pc carrots
2 pc garlic
2 pc shallots (You can also use onions, shallots are finer!)
50-80 ml dry white wine (Optional!)
1000 ml chunky tomatoes
1 tsp brown sugar
1 tsp Salt
4 pinches Pepper
3 pinches Chili
1 tsp balsamico
500 g spaghetti (they're also gluten-free!)

Decoration and taste kick

50 g parmesan (finely grated or planed with a potato peeler)
1 bunch Parsley (for frying and as an addition to the sauce)
4 tbsp Olive oil (to fry the parsley)

Instruction

Place a pot with water to boil spaghetti and bring to the boil. To decorate, pluck some of the parsley leaves with a little stem and fry in a pan with olive oil for 2-3 minutes until crispy. Place the crispy parsley on a plate with kitchen crepe and season with salt.

Grate the parmesan finely and place in a bowl.

Cut the carrots into small cubes, cut the shallots into fine rings, finely dice the garlic and sauté all the vegetables in a pan. The vegetables should take on a little colour. The garlic should get a light light brown roast, this is important for the typical Italian taste! Deglaze with the white wine and bring to the boil briefly. Add the chunky tomatoes. Bring the sauce to the boil and season to taste with salt, pepper, sugar and chilli. Gourmets add some balsamic vinegar to the sauce. Add the rest of the finely chopped PEtersilie to the sauce and let it simmer gently.

Season the salted water with salt. The pasta water may taste like sea water. I add some olive oil to the water, so I learned that from an Italian chef! Put the spaghetti or bucatini in the boiling water and cook them al dente according to the instructions on the packet and then pour them off.

Arrange the spaghetti all’ Amatriciana either white/red or mix the spaghetti directly with the sauce and place on the plate rolled up with a meat fork. Decorate the pasta dish with the finely grated parmesan and fried parsley and serve quickly.

4. Calories (kcal.) Spaghetti all’Amatriciana

5. Related articles about the topic Pasta and tomatoes

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Tomato sauce fresh tomatoes
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