If you've yet to make Amatriciana, now is the time! It is truly one of the easiest pasta sauces in my recipe arsenal, and it's packed with oodles of flavor.
Amatriciana is not your typical tomato sauce. It starts with loads of sauteed pancetta and onions - how bad can that be? And seasoned with a healthy few pinches of crushed red pepper. I also like to drop in a parmesan rind to punch up the flavor. In a few quick minutes, you can have this sauce cooking on the stove. And it only gets better the longer you let it simmer.
Traditionally, this sauce is often served over bucatini noodles. And while certainly delightful, I thought I might switch it up a bit and ladle this unctuous, spicy sauce over pillowy potato gnocchi. Dealer's choice of course!
Gnocchi all’Amatriciana
Ingredients
· 2 tbsp olive oil
· 4oz pancetta, diced fine
· 1 onion, diced
· 6 garlic cloves, minced
· 28oz crushed tomatoes
· ½ tsp crushed red pepper
· ¼ tsp salt
· ¼ tsp pepper
· 1 tsp sugar
· 3-4 inch parmesan rind
· 1lb potato gnocchi
· Pecorino romano, grated
· Fresh basil
Heat the olive oil in a medium sauce pan over medium low heat. Add the pancetta. Fry until the fat is rendered and the pancetta begins to crisp. Add the onion and garlic. Sautee over low heat until the onion is translucent. Pour in the crushed tomatoes, and season with crushed red pepper, salt, pepper, and sugar. Add the parmesan rind.
Bring the tomato sauce to a low simmer. Cover and continue to simmer for at least 3 hours. This sauce gets better with time. Keep warm until ready to serve.
Cook the gnocchi per package instructions. Once cooked, toss with the Amatriciana Sauce. Garnish with pecorino romano and fresh basil if desired.
Serves 4
Notes
Traditionally, Amatriciana Sauce is over served over Bucatini. If serving over a long noodle such as bucatini or spaghetti, I’d recommend slicing (instead of dicing) the onions.
GF Friendly
Gluten Free Friendly!
Use your favorite gluten-free gnocchi brand or make your own!
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