Pasta all’Amatriciana (Halal Version)
This Halal Pasta all’Amatriciana is a quick and flavorful Italian dish made with a rich tomato sauce, halal-friendly smoked beef or beef cheek, and a touch of chili heat, perfect for weeknight dinners or casual gatherings.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Halal
Ingredients
- 12 oz bucatini or rigatoni pasta
- 8 oz halal beef cheek or smoked beef strips, finely diced
- 1 can (28 oz) San Marzano tomatoes, crushed
- 2 tablespoons olive oil
- 1/2 teaspoon red chili flakes, adjust to taste
- 1/2 teaspoon salt, or to taste
- 1/2 cup Pecorino Romano cheese, finely grated
- 1 cup pasta cooking water, reserved as needed
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente according to package instructions. Reserve 1 cup of pasta water, then drain and set aside.
- In a large skillet over medium heat, heat the olive oil and cook the diced beef cheek or smoked beef until crispy and fragrant, about 5 to 7 minutes.
- Add red chili flakes and stir for about 30 seconds to release their flavor.
- Pour in the crushed tomatoes and salt. Stir well, reduce heat to medium-low, and let simmer for 15 minutes, stirring occasionally.
- Add the cooked pasta to the sauce along with a splash of reserved pasta water. Toss to coat evenly until the sauce is silky.
- Remove from heat and add Pecorino Romano cheese. Toss again until well combined. Adjust with more pasta water if needed.
Notes
- Adjust chili flakes for desired spice level.
- Use spaghetti or penne if bucatini or rigatoni is unavailable.
- Sauce can be prepared ahead and stored for 2 days.
- Reserve enough pasta water to help emulsify the sauce.
Nutrition
- Serving Size: 1 plate (about 1/4 of recipe)
- Calories: 520
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 45mg
