Best 3 Bucatini Allamatriciana With Spicy Smoked Mozzarella Meatballs Recipes
Indulge in the symphony of flavors that is Bucatini all'Amatriciana with Spicy Smoked Mozzarella Meatballs, a dish that tantalizes your taste buds with every bite. This classic Italian pasta dish, originating from the Lazio region, features tender bucatini noodles generously coated in a savory sauce made from guanciale, tomatoes, white wine, and pecorino Romano cheese. The guanciale, a cured pork jowl, adds a rich, smoky flavor to the sauce, while the tomatoes provide a vibrant acidity. To elevate this dish to new heights, we introduce spicy smoked mozzarella meatballs, a delightful combination of succulent ground beef, aromatic spices, and the irresistible smokiness of mozzarella cheese. The recipe also includes a vegetarian alternative, using smoked tofu instead of guanciale, catering to diverse dietary preferences. Get ready to embark on a culinary journey filled with bold flavors, comforting textures, and the essence of Italian culinary heritage.
Check out the recipes below so you can choose the best recipe for yourself!
BUCATINI ALL'AMATRICIANA
Provided by Anne Burrell
Categories main-dish
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Coat a large saucepan with olive oil. Add the guanciale and saute over low heat. Cook until it is brown and crispy and has rendered a lot of fat. Remove and reserve 1/3 of the guanciale for garnish. Bring the pan to a medium heat and add the onions and crushed red pepper. Season generously with salt, to taste. Cook the onions until they are translucent, starting to turn golden and are very aromatic. Add the tomatoes and bring to a boil, then reduce the heat and simmer the sauce for about 1 hour, tasting periodically. Adjust the salt, as needed.
- Bring a large pot of well salted water to a boil over high heat. Add the pasta and cook for 1 minute less than the instructions on the package. Remove 3 or 4 ladlefuls of the sauce from the pot to a bowl, as an insurance policy. You can always add it back in but it's harder to take out once the pasta is in the pan. You're looking for the perfect ratio between pasta and sauce. Drain the pasta from the water and add to the pot of sauce. Stir to coat with the sauce. This is how you always finish pasta; you cook it in the sauce to perform the marriage of the pasta and the sauce. Add more sauce, if necessary. Add in the cheese and drizzle with olive oil to really bring the marriage together. Toss to coat and serve in shallow bowls garnished with cheese and the reserved guanciale. Sprinkle with chives to finish, if using.
- YUUUMMMEEEEE!
BUCATINI ALL'AMATRICIANA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 28m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil and salt the water.
- Heat a large deep over medium high heat. Add oil and pancetta. Cook pancetta 2 or 3 minutes then add onions and garlic and crushed red pepper flakes. Cook 7 or 8 minutes more, until onions are translucent. Add tomatoes and parsley. Season the sauce with salt and pepper. Simmer sauce over low heat until ready to serve.
- Cook bucatini pasta to al dente or, with a bite to it. Drain pasta well. Do not rinse. Starchy pasta holds more sauce. Toss hot pasta with sauce and serve. Pass grated cheese at the table.
BUCATINI ALL'AMATRICIANA
This pasta dish is my signature dish. I really enjoy making this pasta, especially with the right ingredients like guanciale. Top with freshly grated Parmesan cheese.
Provided by CHEF CARLO APOLLONI
Categories World Cuisine Recipes European Italian
Time 39m
Yield 2
Number Of Ingredients 9
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in bucatini and return to a boil. Cook, uncovered, stirring occasionally, until bucatini is tender, about 11 minutes. Drain.
- Heat oil in a large skillet over medium-high heat. Add garlic cloves; cook until golden brown, about 1 minute. Remove with a slotted spoon and discard. Add guanciale; cook and stir until crisp and golden, about 4 minutes. Add onion and red pepper flakes; cook and stir until onion is translucent, about 3 minutes. Stir in tomatoes, salt, and black pepper. Simmer tomato sauce until flavors combine, about 10 minutes.
- Stir bucatini and Pecorino Romano cheese into tomato sauce and toss until evenly coated.
Nutrition Facts : Calories 633.9 calories, Carbohydrate 60.1 g, Cholesterol 21.9 mg, Fat 35.9 g, Fiber 3.2 g, Protein 17.3 g, SaturatedFat 7.4 g, Sodium 478.1 mg, Sugar 0.8 g
Tips:
- Use high-quality ingredients: Fresh, flavorful ingredients will make all the difference in your bucatini alla matriciana. Look for ripe tomatoes, guanciale or pancetta with a good amount of fat, and a hard, aged cheese like Pecorino Romano.
- Don't overcrowd the pan: When cooking the guanciale or pancetta, don't overcrowd the pan. This will prevent it from getting crispy and will make it more likely to steam instead of fry.
- Cook the pasta al dente: Bucatini should be cooked al dente, meaning it should be tender but still have a slight bite to it. This will help it hold up well to the sauce and prevent it from becoming mushy.
- Add the pasta water to the sauce: When you drain the pasta, reserve some of the pasta water. This starchy water can be added to the sauce to help thicken it and make it more flavorful.
- Garnish with fresh herbs: Before serving, garnish your bucatini alla matriciana with fresh herbs like basil, parsley, or oregano. This will add a pop of color and flavor to the dish.
Conclusion:
Bucatini alla matriciana is a classic Roman pasta dish that is simple to make and packed with flavor. With its combination of guanciale or pancetta, tomatoes, Pecorino Romano cheese, and spicy smoked mozzarella meatballs, this dish is sure to please everyone at your table. So next time you're looking for a delicious and easy pasta recipe, give bucatini alla matriciana a try. You won't be disappointed!
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