Bucatini Amatriciana With Ricotta Salata Recette

Indulge in this cheesy, smoky vegetarian Bucatini Amatriciana! This recipe, adapted from the LA Times and featured in Week magazine, is a comforting masterpiece. Twice-tested and perfected, the rich tomato sauce is elevated with creamy ricotta salata and crispy vegetarian bacon (pancetta substitute). Using crushed tomatoes or puree works beautifully. Prepare for a taste sensation that will leave you craving more! Perfect for a weeknight dinner or a special occasion.

Préparation 20 min

Cuisson 60 min

Calories 283.8 kcal

Protéines 17g

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Bucatini Amatriciana With Ricotta Salata

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour 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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Comment préparer 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

Carbs

16g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Vegetarian Proteins European Italian American Vegetarian

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Main Dish Pasta Vegetables European Vegetarian Italian Stove Top Dietary One Dish Meal Pasta Rice And Grains Tomatoes Equipment

Questions fréquentes

Combien de temps faut-il pour préparer Bucatini Amatriciana With Ricotta Salata ?

Bucatini Amatriciana With Ricotta Salata prend environ 80 minutes du début à la fin — environ 20 minutes de préparation et 60 minutes de cuisson.

Combien de calories contient Bucatini Amatriciana With Ricotta Salata ?

Bucatini Amatriciana With Ricotta Salata contient environ 283.8 calories par portion, avec environ 17 g de protéines, 16 g de glucides et 9 g de lipides.

De quels ingrédients ai-je besoin pour Bucatini Amatriciana With Ricotta Salata ?

Les principaux ingrédients de Bucatini Amatriciana With Ricotta Salata sont Pancetta, Olive Oil, Red Onion, Hot Red Pepper Flakes, Italian Tomatoes, Kosher Salt. Consultez la liste complète avec les quantités ci-dessus.