Zutaten für Bucatini Amatriciana With Ricotta Salata
- 150g vegetarian bacon (or pancetta)
- Olive Oil
- Red Onion
- Hot Red Pepper Flakes
- Italian Tomatoes
- Kosher Salt
- 500g Bucatini pasta
- Unsalted Butter
- 100g Ricotta Salata cheese
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Zubereitung von Bucatini Amatriciana With Ricotta Salata
- If using, cut 150g vegetarian bacon into 1/4 inch dice.
- Heat 2 tablespoons olive oil in a large deep skillet over medium-low heat.
- Add vegetarian bacon and cook, stirring occasionally, until crispy and the fat renders, about 10 minutes.
- Remove bacon and set aside. Break into smaller pieces when cooled.
- Remove all but 1 tablespoon of bacon fat from the pan and discard.
- Add 1 tablespoon olive oil, 1 medium yellow onion (finely chopped), and cook, stirring often, until tender and translucent, about 10 minutes.
- Add 1/2 teaspoon red pepper flakes. Add 700g crushed tomatoes (or 700g tomato puree) and gently crush tomatoes against the pan if using whole.
- Cook, stirring and crushing tomatoes into small bits, for 5 minutes.
- Simmer for 40 minutes, stirring occasionally.
- While the sauce simmers, bring a large pot of salted water to a rolling boil.
- Fifteen minutes before the sauce is done, add 500g bucatini pasta to the boiling water.
- Stir and cook until al dente, 11-12 minutes or according to package directions.
- Reserve 1/2 cup of pasta cooking water. Drain pasta in a colander.
- Add 1 tablespoon butter to the drained pasta and toss quickly. Transfer pasta to the pan with the sauce.
- Stir until the pasta is evenly coated. Add a little cooking liquid if the pasta seems dry.
- Stir in 100g ricotta salata.
- Transfer the pasta to a large bowl or platter. Sprinkle with the reserved vegetarian bacon and the remaining ricotta salata.
- Serve hot.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
17g
Fat
9g
Carbs
16g
