Ingredients with Measurements:
- 1 pound of gnocchi
- 1/2 pound of pancetta, diced
- 1/2 onion, diced
- 2 cloves of garlic, minced
- 1 can of San Marzano tomatoes, crushed
- 1/2 teaspoon of red pepper flakes
- 1/2 cup of grated Pecorino Romano cheese
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling gnocchi
- Large skillet for sauce
Step-by-step instructions:
1. Bring a large pot of salted water to a boil.
2. In a large skillet, cook the pancetta over medium heat until crispy. Remove pancetta with a slotted spoon and set aside.
3. In the same skillet, sauté the onion and garlic until soft.
4. Add the crushed tomatoes and red pepper flakes to the skillet. Simmer for 10 minutes.
5. Cook the gnocchi in the boiling water until they float to the surface. Drain and add to the skillet with the sauce.
6. Add the cooked pancetta to the skillet and toss everything together.
7. Serve hot with grated Pecorino Romano cheese on top.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium heat for skillet
Serving size:
4 servings
Nutritional information:
Calories: 500
Fat: 20g
Carbohydrates: 60g
Protein: 20g
Substitutions for ingredients:
- Bacon can be substituted for pancetta
- Crushed red pepper can be substituted for red pepper flakes
- Parmesan cheese can be substituted for Pecorino Romano cheese
Variations:
- Add chopped fresh basil or parsley to the sauce for extra flavor
- Use a different type of pasta instead of gnocchi
- Add sliced mushrooms to the sauce
Tips and tricks:
- Make sure to cook the pancetta until crispy for added texture
- Use a good quality canned tomato for the sauce
- Don't overcook the gnocchi, they only need a few minutes in boiling water
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a skillet over medium heat until heated through.
Presentation ideas:
Serve in a large pasta bowl with grated cheese on top.
Garnishes:
Garnish with fresh basil or parsley.
Pairings:
Pair with a glass of red wine, such as Chianti.
Suggested side dishes:
Serve with a side salad or garlic bread.
Troubleshooting advice:
If the sauce is too thick, add a splash of pasta water to thin it out.
Food safety advice:
Make sure to cook the pancetta thoroughly before adding it to the sauce.
Food history:
Amatriciana sauce originated in the town of Amatrice in Italy and is traditionally made with guanciale (cured pork jowl) instead of pancetta.
Flavor profiles:
Salty, savory, spicy
Serving suggestions:
Serve as a main course for dinner.
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Region: Italian