Best 2 Fusilli Allamatriciana Recipes

Embark on a culinary journey to the heart of Italy with Fusilli all’Amatriciana, a classic pasta dish that tantalizes taste buds with its simplicity and bold flavors. Originating from the Lazio region, this beloved dish combines the smoky, savory taste of guanciale or pancetta with sweet tomatoes, a touch of chili, and Pecorino Romano cheese. Savor the perfectly cooked Fusilli pasta, coated in a rich and flavorful sauce that brings together the essence of Italian cuisine.

This article presents a collection of Fusilli all’Amatriciana recipes, each offering unique variations to suit different tastes and preferences. From the traditional recipe using guanciale to a vegetarian version featuring mushrooms and tomatoes, these recipes provide a versatile exploration of this iconic dish. Discover the secrets behind the authentic flavors and techniques, including tips for selecting the best ingredients, achieving the perfect al dente pasta, and creating a flavorful sauce that captures the essence of this classic Roman dish.

Let's cook with our recipes!

BAKED FUSILLI AMATRICIANA

Baked Fusilli Amatriciana image

A hearty dish of pasta, pancetta and mozzarella coated in a spicy tomato sauce and baked with a crunchy coating.

Provided by Food Network Kitchen

Time 2h30m

Yield 8

Number Of Ingredients 12

Ingredients

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

Fusilli All'amatriciana image

Provided by Gina Schild

Categories Onion Pasta Tomato Quick & Easy Bacon Bon Appétit Miami Florida

Yield Serves 4

Number Of Ingredients 9

Ingredients

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.

Tips:

Use the best quality ingredients you can find. Fresh, ripe tomatoes, good quality pancetta, and a flavorful Pecorino Romano cheese will make all the difference in your amatriciana sauce.
Don't crowd the pan when cooking the pancetta. If you do, it will steam instead of fry and you won't get those nice crispy bits that add so much flavor to the sauce.
Cook the sauce over medium heat so that the flavors have time to develop without burning.
Add the pasta water to the sauce a little at a time, stirring constantly. This will help to create a smooth and creamy sauce.
Don't overcook the pasta. It should be al dente, or slightly firm to the bite.
Serve the pasta immediately, topped with grated Pecorino Romano cheese and a sprinkling of fresh parsley.

Conclusion:

Fusilli alla Matriciana is a delicious and easy-to-make pasta dish that is perfect for a quick and easy weeknight meal. The combination of salty pancetta, tangy tomatoes, and creamy Pecorino Romano cheese is simply irresistible. So next time you're looking for a new pasta recipe to try, give Fusilli alla Matriciana a try. You won't be disappointed.