Amatriciana is a traditional Italian pasta sauce made with Guanciale, pecorino, and tomato. Substitute pancetta if you can't find the guanciale.
- step-by-step directions
- For the Gnocchi:
- 2 pounds Russett Potatoes
- 1 cup All-Purpose Flour
- 2 Extra Large Eggs
- Pinch Kosher Salt
- For the Amatriciana:
- 1/4 cup Extra Virgin Olive Oil
- 4 ounces sliced Guanciale or Pancetta (or good American Bacon; cut into 1/2-inch strips)
- 1 medium Red Onion (halved lengthwise; ends trimmed and cut lengthwise into 1/4-wide slices)
- 1/4 cup Tomato Paste
- 1 1/2-2 teaspoons Hot Red Pepper Flakes
- 3 Jalapenos (sliced)
- 1/2 cup grated Pecorino Romano (plus more for garnish)
- 1/3 cup coarsely chopped fresh Italian Parsley
- For the Gnocchi: Place the potatoes in a large pot and just cover with cold water. Boil the whole potatoes until they are soft, about 45 minutes. While still warm, peel the potatoes and pass them through a food mill into a bowl.
- Make a well in the center of the potatoes and sprinkle with flour. Place the eggs and salt in the center of the well and, using a fork, stir the egg into the flour and potatoes. Bring the dough together, kneading gently until a ball is formed, and continue to knead for another 4 minutes, until the dough is dry to the touch. Cut a tennis-ball sized hunk of dough off the main ball and roll it into a dowel about 3/4-inch thick. Cut across the dowel to form pellets about 1 inch long. Flick each pellet down the tines of a fork to form the traditional gnocchi shape. Repeat with the remaining dough.
- For the Amatriciana: 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, jalapeno and red pepper flakes and cook, stirring, until fragrant, about 1 minute. Remove from the heat.
- Bring 6 quarts of water to a boil and add 2 tablespoon salt. Drop the gnocchi into the boiling water and cook until floating aggressively, 4 to 5 minutes.
- Stir the cheese into the sauce, then add a ladelful of the pasta cooking water to loosen the sauce a bit. Add the gnocchi and parsley and serve immediately, with additional grated Pecorino on the side.
Peach Cobbler with Raspberry Coulis
Havarti and Horseradish Stovetop Mac and Cheese
Spicy Honey Dijon Coleslaw
Spice-Rubbed Smoked Chicken
Pineapple Teriyaki Chicken Meatballs
Banana Split Ice Cream Cupcake Bar
T-Bone Steak with Green Bean Salad
Ginger Cinnamon Funnel Cakes
Strawberry Malted Milkshake
Cheddar Pretzel Chicken with Spicy Corn Relish
Mediterranean Stuffed Peppers with Feta Bechamel