Gluten-Free Amatriciana Pasta
Indulge in the bold and comforting flavors of **Gluten-Free Amatriciana Pasta**, a classic Italian favorite reimagined for gluten-free diets. This dish features tender gluten-free spaghetti tossed in a rich and savory tomato sauce, infused with crispy guanciale (or pancetta), fragrant garlic, and a hint of heat from red chili flakes. The sauce is simmered to perfection, allowing the flavors of the high-quality canned tomatoes and olive oil to meld beautifully. Finished with a generous sprinkle of sharp **Pecorino Romano cheese**, this recipe strikes the perfect balance of tangy, smoky, and spicy notes, catering to both your craving for flavor and your dietary needs. Quick to prepare in just 40 minutes, this is an ideal weeknight gluten-free pasta recipe that doesn’t compromise on authenticity.
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Recipe Information
Ingredients
- 12 ounces gluten-free spaghetti
- 4 ounces guanciale (or pancetta)
- 14 ounces canned whole peeled tomatoes
- 2 garlic cloves
- 0.5 teaspoon dried red chili flakes
- 2 tablespoons extra virgin olive oil
- to taste salt
- to taste black pepper
- 1 cup Pecorino Romano cheese
Instructions
Fill a large pot with water, add a generous pinch of salt, and bring to a boil over high heat in preparation to cook the pasta.
While waiting for the water to boil, cut the guanciale into small strips or cubes.
Peel and finely chop the garlic cloves.
In a large skillet over medium heat, add the olive oil. Once hot, add the guanciale and cook until it becomes crispy and golden brown, about 5-7 minutes.
Add the chopped garlic and dried red chili flakes to the skillet. Cook for an additional 1-2 minutes, stirring often, until the garlic is fragrant.
Meanwhile, crush the canned tomatoes with your hands or use a potato masher for a rustic texture.
Add the crushed tomatoes to the skillet with the guanciale mixture, stirring to combine. Season with salt and pepper to taste.
Reduce the heat to low and let the sauce simmer for about 15-20 minutes, allowing the flavors to meld and the sauce to thicken.
Once the water has come to a boil, add the gluten-free spaghetti and cook according to the package instructions until al dente. Drain the pasta, reserving a cup of the pasta cooking water.
Add the drained pasta to the skillet with the sauce and toss to coat. If the sauce is too thick, add a splash of the reserved pasta water to reach desired consistency.
Grate the Pecorino Romano cheese and sprinkle over the pasta. Toss again to combine.
Serve the Gluten-Free Amatriciana Pasta immediately, garnished with additional grated Pecorino Romano cheese if desired.
Nutrition Facts
Calories |
2084 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.9 g | 196% | |
| Saturated Fat | 60.4 g | 302% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 193 mg | 64% | |
| Sodium | 6718 mg | 292% | |
| Total Carbohydrate | 137.9 g | 50% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 19.1 g | ||
| Protein | 66.0 g | 132% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1486 mg | 114% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1182 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
