Amatrican sauce is originally from the Italian city of Amatrice. It seems that it was created by the shepherds of this region combining classic ingredients and within the reach of all, such as the bacon, tomato and dry pasta. That is why this sauce is part of what is known as Povera/EM or poor cuisine. This term refers to the wide variety of recipes created in Italy from the nineteenth century until after World War II with the Carbonara sauce, it is one of the most typical and classic sauces of Italian cuisine. However, the amatrican sauce was later born thanks to the arrival of tomato in Europe in the 18th century. Continue reading and discovers in recipes how to do Rigatoni with amatrician sauce.
| 🚻 3 Diners | 🕘 30m | 🍵 Main | 🤯 Diping Difference |
| Ingredients to rigatoni with amatrician sauce: |
| 210 grams of rigatoni 3 slices of smoked bacon 200 cubic centimeters of tomato sauce 1 onion 30 grams of grated cheese (optional) |
| ADDITIONAL CHARACTERISTICS: Average cost, in pan, |
Ingredients to rigatoni with amatrician sauce:
1. As the first step of this recipe, remove the horn or fat from the bacon. Press it and jump into a pan without oil with a high heat. Here we seek to brown it to get crispy and highlight its flavor, as well as create a fatty base to saute the onions.
2. Once golden, add the chopped onion and lower the fire halfway. When the onion has golden, add 1 tablespoon of hot water and, when evaporated, incorporates 1 more tablespoon. Repeat this procedure as many times as you want. The more times you repeat it, the sweeter the onion will be.
3. When you have achieved the cooking point of the desired onion, add the tomato sauce and lower the heat to a minimum. Cover the amatrican sauce and cook it for 10 minutes. You can use crushed or cubes tin tomatoes, although you could do it homemade. To do this, wash and cut a cross at the base of 4 perita tomatoes. Take them to a saucepan with boiling water for 2 minutes. Remove them and, careful not to burn you, attempt. Tell them in cubes and take them to the pan with the onion and bacon.
4. Meanwhile, cook the Rigatoni paste in abundant boiling water for 7-10 minutes according to your liking. Tell it and, if you wish, add them to the pan to cook the Rigatoni with the amatrican sauce.
5. Serve the Rigatoni with amatrican sauce immediately to enjoy them hot. If you like it, you can crown them with grated cheese and eat! Share with us in the comments if you liked this recipe. We would be happy to see your result with a photo!
Trick: If the sauce is very thick, you can add some liquid of the cooking of the pasta. You can also mix a pinch of sodium bicarbonate before serving it not to produce acidity.
