Hello!! Sorry for the long time of no activity....we've been a little busy! But we're back now and sweating through this muggy muggy heatwave. Let's talk about this sauce though- it's pretty much perfect I think- sweet and salty and spicy! We had it at a super cute restaurant while in Rome. I ordered Amatriciana and Conor ordered meatballs, which oddly came with...... mashed potatoes.
This was one of the first things I cooked once we returned home from our honeymoon. We naturally had to start cooking process by fixing up a couple of Aperol Spritzes. I just had to google the plural of spritz. They are everywhere in Italy and so refreshing and easy to drink. It will now always be a drink that makes me think of happy times.
I know it may seem like I am late to the veggie-noodle party but I'm not! We've just been quietly enjoying them without telling the internetz. They make all sorts of tools to help you achieve all the noodles your heart desires. Some are super fancy models and others you can get in the "as-seen-on-tv" section on your local drug store. That is where my mom scooped me up this: veggetti. I know..strange name but its a perfect little guy and makes fantastic noodles you can serve however you want. I usually make zucchini noodles when I make any kind red sauce. It's fresh and then it leaves you more room for sauce! Or more spritzes! Or gelato!
sauce from here!
amatriciana sauce with zucchini noodles:
4 oz of pancetta or good quality bacon
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon ground black pepper
1 small onion; minced
2 garlic cloves; minced
1 28oz. can of whole peeled tomatoes; crushed by hand
1/4 cup grated Romano cheese
2 medium sized zucchini
Heat a medium heavy skillet or sauce pot to medium heat. Add a small glug of olive oil to the bottom (* I didn't do this part. I find when I start something with pancetta or bacon it isn't needed because there is so much fat in that you end up draining a ton anyways.*) Add pancetta and sauté till it is golden, about 4 or 5 minutes. At this point you can drain some of the oil, if you like, if not- good for you, I am proud. :) Next, stir in red pepper flakes and black pepper quickly stirring for 10 seconds. Turn the heat down to medium-low and add in onions and garlic, let cook for 8 to 10 minutes. Stirring occasionally. Add in tomatoes and turn heat down to low. Allow to cook about 15-20 minutes, letting the sauce thicken. Lastly, stir in all of the Romano cheese.
For the noodles! Using whatever kind of spiral tool you have make the size of noodles you'd like. You can eat them raw however I like to steam them just a teeny little bit so it takes a little of the raw-ness away. To do that I just fill a large skillet with a half an inch of water and bring it to a boil. Drop the noodles in and cover for a minute. Remove from heat.
Mix the sauce and noodles together or you can dress each bowl separately. Enjoy!