Mario Batali shares his passion for the
authentic spirit of Italian food through his
restaurants, cookbooks, television shows and
products. His latest cookbook is Molto Gusto:
Easy Italian Cooking, published by ecco, an
imprint of HarperCollins. Mario focuses on
simple and seasonal dishes and less on
protein-heavy main courses.
Mario Batali
Spaghetti all’Amatriciana
Garofalo
Recipes developed by Mario Batali
Kosher salt
1/4 cup extra-virgin
olive oil
4 ounces sliced guanciale
or pancetta (see note),
or good American
bacon, cut into
1/2-inch-wide strips
1 medium red onion,
halved lengthwise,
ends trimmed, and
cut lengthwise into
1/4-inch-wide slices
1/4 cup tomato paste
1 1/2-2 teaspoons hot red
pepper ;akes
1/4 cup Mario Batali Pasta
Sauce–Arrabiata*
1 pound Garofalo*
spaghetti
1/2 cup freshly grated
Parmigiano-Reggiano,
plus extra for serving
1/2 cup grated
pecorino romano
1/3 cup coarsely chopped
fresh Italian parsley
Bring 6 quarts of water to a boil in a large pot and
add 3 tablespoons kosher salt.
Meanwhile, combine the oil, guanciale and onion in
another large pot and cook over medium-high heat,
stirring frequently, until the guanciale is lightly
browned and the onion is softened, about 7 minutes.
Stir in the tomato paste and red pepper ;akes and
cook, stirring, until fragrant, about 1 minute. Stir in
the pasta sauce and remove from the heat.
Drop the pasta into the boiling water and cook until
just al dente. Drain, reserving about 1/2 cup of the
pasta water.
Add the pasta and 1/4 cup of the reserved pasta
water to the guanciale and stir and toss over medium
heat until the pasta is well coated (add a splash or
two more of the reserved pasta water if necessary to
loosen the sauce). Stir in the cheeses and parsley and
serve immediately, with additional grated
Parmigiano on the side. Makes 6 servings.
Note: Guanciale and pancetta are thinly sliced,
;avorful Italian meats, commonly called Italian bacon.
Tip: Substitute Garofalo organic whole wheat
spaghetti for a healthful option.
Recipe excerpted from Molto Gusto: Easy Italian Cooking, by
Mario Batali and Mark Ladner, courtesy of ecco, an imprint of
HarperCollins (2010).
* Brands may vary by region; substitute a similar product.
Penne all’Arrabiata
Garofalo
Kosher salt
1/4 cup tomato paste
1 tablespoon hot red
pepper ;akes
1/2 cup Mario Batali Pasta
Sauce–Arrabiata*
1 pound Garofalo* organic
penne
Maldon or other ;aky
sea salt
1/4 cup extra-virgin
olive oil
Freshly grated
Parmigiano-Reggiano
for serving
Organic
Bring 6 quarts of water to a boil in a large pot and add
3 tablespoons kosher salt.
Meanwhile, combine the tomato paste and pepper
;akes in a large pot and stir over low heat just until
fragrant. Stir in the pasta sauce and remove from the
heat.
Drop the pasta into the boiling water and cook until
just al dente. Drain the pasta, reserving 3/4 cup of the
pasta water.
Add the pasta and the reserved pasta water to the
pasta sauce and stir and toss over medium heat until
the pasta is well coated. Season with salt if
necessary, then add the oil, tossing well. Serve
immediately, with grated Parmigiano on the side.
Makes 6 servings.
Recipe excerpted from Molto Gusto: Easy Italian Cooking, by
Mario Batali and Mark Ladner, courtesy of ecco, an imprint of
HarperCollins (2010).
* Brands may vary by region; substitute a similar product.
