The pasta with sauce Amatriciana and borlotti beans is a calorie-rich recipe for the autumn season, very tasty with sautéed smoked bacon. It is my personal recipe, and I must say it is not the classic one made in Lazio, specifically in Amatrice, from which the recipe takes its name. Mine is just inspired by the delicious authentic Amatriciana. Anyway, as we already know, there are no rules in cooking. Everyone has their way of doing things, for example: some prefer to use sweet bacon, others prefer smoked, and others use guanciale. The important thing in the end is that everyone is satisfied, and changing things up leads to discovering and making new experiences that might turn out just as well.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Cooking time: 25 Minutes
- Portions: 4 servings
- Cuisine: Italian
Ingredients
- 10.5 oz Pasta (orecchiette shape)
- 1 3/4 cups Tomato puree
- 2.1 oz Smoked bacon
- to taste Extra virgin olive oil
- 1 onion
- 14 oz Borlotti beans
- to taste Parsley
- to taste Salt
- to taste Black pepper (Ground)
Preparation
In a saucepan with extra virgin olive oil, brown the finely chopped onion together with the smoked bacon. Add the tomato puree and chopped parsley.
Season with salt and pepper and cook for about thirty minutes. Stir the sauce occasionally with a spoon, and check if water needs to be added from time to time.
Add the canned borlotti beans, drained, towards the end, as they are precooked and do not need much cooking.
Meanwhile, cook the orecchiette until al dente in a pot with boiling water for about twelve minutes (five if the pasta is fresh). Drain, mix with the sauce in the pot, and serve the pasta with Amatriciana sauce and borlotti beans on plates, steaming hot for lunch.
Pasta with Amatriciana Sauce and Borlotti Beans
Tip for the recipe pasta with Amatriciana sauce and borlotti beans: Prefer fresh or homemade pasta as our mothers did. Come take a peek on Pinterest at The Cook Who Recovers
