Ingredients with Measurements:
- 1 lb. fresh ravioli
- 1/2 lb. pancetta, diced
- 1/2 onion, chopped
- 3 cloves garlic, minced
- 1 can (28 oz.) crushed tomatoes
- 1/2 tsp. red pepper flakes
- 1/2 cup grated Pecorino Romano cheese
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Large skillet
Step-by-step instructions:
1. Bring a large pot of salted water to a boil.
2. In a large skillet, cook the pancetta over medium heat until crispy. Remove from the skillet and set aside.
3. In the same skillet, sauté the onion and garlic until softened.
4. Add the crushed tomatoes and red pepper flakes to the skillet. Simmer for 10-15 minutes until the sauce thickens.
5. Cook the ravioli in the boiling water for 2-3 minutes or until they float to the top.
6. Drain the ravioli and add them to the skillet with the sauce. Toss to coat.
7. Serve the ravioli with the crispy pancetta and grated Pecorino Romano cheese on top.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 540
Fat: 23g
Carbohydrates: 56g
Protein: 26g
Sodium: 1300mg
Substitutions for ingredients:
- Bacon can be substituted for pancetta.
- Crushed red pepper flakes can be substituted for fresh red chili peppers.
Variations:
- Add sliced mushrooms to the sauce.
- Use spinach and ricotta ravioli instead of plain ravioli.
- Add a splash of red wine to the sauce.
Tips and tricks:
- Be careful not to overcook the ravioli.
- Reserve some pasta water to add to the sauce if it becomes too thick.
- Use freshly grated Pecorino Romano cheese for the best flavor.
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stove until heated through.
Presentation ideas:
Serve the ravioli in a large pasta bowl with the pancetta and cheese on top.
Garnishes:
Garnish with fresh parsley or basil.
Pairings:
Serve with a side salad and garlic bread.
Suggested side dishes:
- Caesar salad
- Caprese salad
- Roasted vegetables
Troubleshooting advice:
If the sauce is too thin, simmer for a few more minutes until it thickens. If it's too thick, add some reserved pasta water.
Food safety advice:
Make sure the pancetta is cooked to an internal temperature of 165°F.
Food history:
Amatriciana sauce originated in the town of Amatrice in Italy. It's traditionally made with guanciale (cured pork cheek), but pancetta is a common substitute.
Flavor profiles:
Savory, salty, spicy, tangy
Serving suggestions:
Serve as a main dish for dinner.
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Region: Italian