MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Felix Trattoria Rigatoni All'Amatriciana
Categories: Pasta, Vegetables, Chilies, Herbs, Cheese
Yield: 5 Servings
MMMMM-----------------------POMODORO SAUCE----------------------------
1 Jar red chile flakes
Olive oil
3 cl Garlic; crushed
28 oz Can crushed tomatoes
Salt & fresh cracked pepper
2 tb Fresh marjoram leaves
MMMMM------------------RIGATONI ALL’AMATRICIANA-----------------------
1 lb Large rigatoni
1/2 lb Guanciale (preferably La
- Quercia), thinly sliced
- and cut into panels
Olive oil
lg Pinch powdered chile flakes
Pomodoro sauce
Fresh grated Pecorino
Romano cheese
Grind the chile flakes in a coffee grinder until they
become a fine powder. Set aside; use for purposes well
beyond this recipe.
Make the pomodoro. In a large stainless-steel skillet
over medium heat, coat the bottom with olive oil, then
add the crushed garlic. Cook until fragrant, 3 to 5
minutes. Add the crushed tomatoes and season with Kosher
salt and pepper. Lower the heat slightly and allow to
reduce for approximately 30 minutes, adding the fresh
marjoram leaves a few minutes before the sauce finishes
cooking. Run the pomodoro sauce through a food mill and
set aside.
Bring a large pot of heavily salted water to a boil and
cook the rigatoni until al dente (according to the
instructions), reserving a few tablespoons of the pasta
water.
Meanwhile, make the Amatriciana sauce: To a large,
heavy-bottomed stainless steel skillet over medium heat,
add the guanciale and a small drizzle of olive oil. Let
the fat render out of the guanciale until it becomes
slightly crisp, stirring occasionally, 15 minutes.
Season with a large pinch of chile powder, then take the
sauce off the heat and let it cool for a few minutes.
Return the skillet to low heat. Tilt the skillet away
from you, eyeballing how much pork fat has rendered out
of the guanciale. Add approximately the same amount of
pomodoro sauce to the top of the skillet, letting it
slide down towards the pork fat. (This will reduce the
splattering.) Increase the heat to medium and stir
rapidly or shake the pan to get the pomodoro and pork
fat to incorporate, 5 minutes. Add the rigatoni to the
sauce along with the reserved pasta water and a large
pinch of Pecorino Romano cheese and stir to coat. Serve
the pasta immediately with more freshly grated Pecorino
Romano
RECIPE FROM:
https://food52.com
Uncle Dirty Dave's Archives
MMMMM
... A cabbage is about as large as a man's head, and about as smart.
--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS -
telnet://tinysbbs.com:3023 (1:229/452)