Maccheroncini with amatriciana Sauce Yellow
Instructions
Do heat the olive oil in a saucepan, saucepot and gently the cubed pancetta until begins to take color.
At this point, remove from the bowl and put the onion, and chopped, washed and chopped, chili.
Let them cook to moderate heat for 4-5 minutes, then add the tomatoes, peeled, seeds and reduced private flakes, and salt.
Simmer the sauce for 15 minutes so that it thickens, then add the bacon, remove from heat and sprinkle with finely chopped Basil.
Bring to a boil a saucepan full of salted water, plunge the macaroni and cook al dente.
Drain, place in a bowl and toss with the hot sauce.
Split the dough into four individual plates and dishes on the table, serving the grated Pecorino cheese.
---ADVICE.
If you wish to personally prepare macaroni where-you add the dough made from flour and eggs of pumpkin puree.
The pumpkin must be cooked in the oven first, then passed through a sieve and is dry in a saucepan to heat sweet finally left cool and mixed with eggs and flour.
The proportions are 250 g raw pumpkin pulp to 400 g of flour and 2 eggs.
Ingredients and dosing for 4 persons
- 300 g of type pasta macaroni pumpkin yellow
- 150 g of bacon
- 300 g of tomatoes
- 2 tablespoons of olive oil
- 1 chili
- 1 onion
- Salt
- 4 tablespoons of grated pecorino cheese
- 2 tablespoons of chopped basil