Saturday, October 4, 2008

Rigatoni all'amatriciana

Translated and converted from the Italian book "Sua Maestà La Pasta" for TM 21 for TM 31


Number of People: 6


30 gr pecorino
200 gr. Guanciale (or pancetta, speck or bacon) diced
90 gr. olive oil
1 small onion, quartered
600 gr. tomatoes canned (drained) or fresh
1 chilli
400g rigatoni


Place the pecorino into the TM bowl and grate for 20 seconds on speed 8. Set aside.
Put onion in the TM bowl and chop for 10 seconds on speed 7. Add oil and sauté for 3 minutes at 100°C on speed 4. Add in the guanciale and let cook for 5 minutes at 100°C on speed 1. Now add in tomatoes well drained, chilli, salt and cook for 18 minutes at 100°C on speed 1. If you want a very thick sauce, then during cooking set the temperature at Varoma, and place the Measuring Cup partly open.

While cooking the sauce prepare the rigatoni as per packet instructions. If you wish to cook in the TMX, then make sauce first and keep warm while preparing the pasta.

Dress the rigatoni and serve. Serve with grated pecorino.

Originally posted here in the Thermomix Forum

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