Search Results (30 found)
www.foodnetwork.com
Get Bucatini All'Amatriciana Recipe from Food Network
Get Bucatini All'Amatriciana Recipe from Food Network
Ingredients:
guanciale, onions, red pepper flakes, san marzano, perciatelli, parmigiano reggiano, garnish
www.foodnetwork.com
Get Bucatini Marinara with Sausage Recipe from Food Network
Get Bucatini Marinara with Sausage Recipe from Food Network
Ingredients:
butter, onion, carrot, cloves, oregano, red pepper flakes, tomatoes, bay leaf, sugar, bucatini, ricotta cheese, basil leaves, italian sausage
www.foodnetwork.com
Get Bucatini With Olive-Caper Sauce Recipe from Food Network
Get Bucatini With Olive-Caper Sauce Recipe from Food Network
Ingredients:
spaghetti, garlic, capers, olive oil, tomatoes, nicoise olives, butter, basil, mozzarella cheese
www.allrecipes.com
Amatriciana tomato sauce with crisp, golden guanciale is tossed with bucatini pasta in this quick and easy authentic Italian dish for two.
Amatriciana tomato sauce with crisp, golden guanciale is tossed with bucatini pasta in this quick and easy authentic Italian dish for two.
Ingredients:
bucatini, olive oil, garlic, guanciale, red onion, red pepper flakes, san marzano, pecorino romano
www.chowhound.com
A classic pasta, with tomatoes, pancetta, and chile flakes.
A classic pasta, with tomatoes, pancetta, and chile flakes.
cooking.nytimes.com
This recipe was brought to The Times by Regina Schrambling in a 1989 article about a return to simple Italian food after an almost decade long obsession with culinary excess and exotica (goose prosciutto, anyone?) This version of the classic pasta dish is an adaptation of a one from Giuliano Bugialli, an Italian cookbook author and cooking teacher It is simple to prepare â 45 minutes from start to finish -â but full of bright, sophisticated flavors
This recipe was brought to The Times by Regina Schrambling in a 1989 article about a return to simple Italian food after an almost decade long obsession with culinary excess and exotica (goose prosciutto, anyone?) This version of the classic pasta dish is an adaptation of a one from Giuliano Bugialli, an Italian cookbook author and cooking teacher It is simple to prepare â 45 minutes from start to finish -â but full of bright, sophisticated flavors
Ingredients:
prosciutto, olive oil, red onion, tomatoes, red pepper flakes, perciatelli, pecorino romano
cooking.nytimes.com
For a simple dish, pasta allâamatriciana is freighted with controversy People in Amatrice say it originated in that central Italian town, as the name implies But in Rome, about 60 miles away, chefs proudly claim it as their own and say its name has nothing to do with its origins
For a simple dish, pasta allâamatriciana is freighted with controversy People in Amatrice say it originated in that central Italian town, as the name implies But in Rome, about 60 miles away, chefs proudly claim it as their own and say its name has nothing to do with its origins
www.allrecipes.com
The Italian classic pasta cacio e pepe with cheese and pepper initially was invented by Roman sheep herders with little time and money to spend on eating. Cheap, easy, and fast.
The Italian classic pasta cacio e pepe with cheese and pepper initially was invented by Roman sheep herders with little time and money to spend on eating. Cheap, easy, and fast.
www.chowhound.com
Delicious and simple, a perfect go-to dish with tomatoes and guanciale.
Delicious and simple, a perfect go-to dish with tomatoes and guanciale.
Ingredients:
onion, olive oil, dry white wine, tomatoes, honey, bucatini, parmesan cheese, basil leaves
cooking.nytimes.com
This recipe is by Julia Moskin and takes About 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Julia Moskin and takes About 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This recipe is by Florence Fabricant and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Florence Fabricant and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.