0 (0)

Categories: Mains, Quick and Easy

Bombolotti all' amatriciana

Bombolotti all' amatriciana
Anacleto Rapping / Los Angeles Times

When it comes to pasta, Gino Angelini of Angelini Osteria in Los Angeles has the touch. All' amatriciana means "in the style of Amatrice," near Rome. And that means luscious Italian plum tomatoes cooked down to a sauce with a ... Read more

Total time: 30 minutes | Serves 4
Note: Guanciale is cured pork cheek.
  • 3/4 pound bombolotti pasta
  • Salt
  • 1/4 pound guanciale
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 clove garlic, unpeeled
  • 2 tablespoons finely chopped red onion
  • 2 medium tomatoes, peeled, seeded and chopped
  • 1/2 teaspoon dried red pepper flakes
  • 2 tablespoons grated Parmigiano-Reggiano
  • 1 tablespoon grated pecorino Romano

Step 1Cook the pasta in boiling salted water until al dente, 12 minutes.

Step 2Meanwhile, cut the guanciale into strips about 2 inches long and one-fourth-inch thick.

Step 3Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the garlic and cook until fragrant, 1 minute. Add the guanciale and cook until lightly brown, another minute (it will not cook like bacon). Add the onion and cook another minute. If necessary, spoon excess fat from the pan. Add the tomatoes and cook 2 minutes. Add salt to taste and the red pepper flakes. Discard the garlic.

Step 4Drain the pasta and add to the skillet. Add the Parmigiano-Reggiano and pecorino Romano. Add the remaining tablespoon of oil and toss together.

Each serving:
259 calories; 174 mg. sodium; 20 mg. cholesterol; 11 grams fat; 3 grams saturated fat; 26 grams carbohydrates; 12 grams protein; 1.92 grams fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Mains
Rice congee with pork meatballs and fried garlic oil (Khao Dtom Moo suup)
Wild rice katsudon with spring vegetables
Jasper's half-crispy fish with green onion puree
Trudy's Stuffed Avocado Special