Gluten-Free Spaghetti Amatrice
/Valentine's Day is a day to celebrate with the ones that we love. So whether you're celebrating this special day with your sweetheart or with family and friends this quick and easy one-pot gluten-free Italian recipe is perfect for a special Valentine's Day dinner.
In the heart of Italy lies the small village of Amatrice. This Italian hamlet is famous for its pasta dishes that are so delicious that many chefs from this village were asked to come to Rome to cook for the Popes.
This easy one-pot version of Spaghetti Amatrice uses readily available thick cut bacon and Parmesan cheese instead of the traditional but hard to find Guanciale (cured seasoned pig jowl) and Pecorino Romano sheep's milk cheese that the Italians use but we think you'll find it equally delicious.
Enjoy this easy Italian dish with a salad and a glass of red wine.
Spaghetti Amatrice
This easy one-pot version of Spaghetti Amatrice substitutes thick cut bacon for the traditional Guanciale which is a cured seasoned pig’s jowl that is difficult to find outside of Italy. Readily available Parmesan cheese is used instead of the traditional Pecorino Romano, an Italian sheep’s milk cheese.
Use a brand of gluten-free spaghetti that is made from a corn and rice blend (such as Barilla) instead of spaghetti that is made only from rice flour. The corn will keep the spaghetti from becoming gummy as it cooks.
Ingredients
6 slices thick cut bacon, diced in 1/2" pieces
2 TBSP dried onion flakes
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp rosemary, dried
1/2 tsp basil, dried (substitute 1 TBSP fresh chopped basil)
1/2 tsp oregano, dried
1/2 tsp hot red pepper flakes
1 28-oz can tomatoes, diced or crushed (do not drain)
2 TBSP olive oil
1/2 cup white wine (substitute water)
3 cups water
12 oz corn and rice blend gluten-free spaghetti (such as Barilla)
2/3 cup grated Parmesan cheese *
* If using pre-grated Parmesan cheese read the label to determine if wheat flour is used as a filler. If you are extremely sensitive to gluten buy bulk Parmesan cheese and grate it yourself.
Cookware
6-quart stockpot with lid
Small bowl (1-cup size or larger)
Metal mesh sieve
Small heatproof bowl
Cheese grater, small hole size (if not using pre-grated cheese)
Instructions
1. Dice the bacon into 1/2-inch pieces. Add the bacon to the stockpot. Heat on medium heat, stirring frequently, until the bacon is crisp.
2. While the bacon is crisping add the dried onion flakes, salt, pepper, rosemary, dried basil, oregano, and red pepper flakes to the small bowl. Stir to combine. Set aside. If you are substituting fresh basil chop it coarsely and set it aside.
3. When the bacon is crisp position the metal mesh strainer over the heatproof bowl. Pour the bacon and drippings into the strainer and allow the bacon to drain thoroughly. When the bacon is well-drained return it to the stockpot. Allow the bacon grease to cool before disposing.
4. Add the tomatoes (do not drain), olive oil, white wine (or water), and 3 cups of water to the stockpot. Stir to combine.
5. Add the mixed seasonings (and the fresh basil if you are using it) to the stockpot. Stir to combine. Put the lid on the stockpot. Increase the heat to medium high until the tomato mixture boils.
6. While the tomato mixture is heating break the spaghetti in half.
7. When the tomato mixture is boiling add the spaghetti to the stockpot in a crisscross pattern, a few strands at a time, distributing it evenly to keep the spaghetti strands from sticking to each other. Use a large-bowl spoon to scoop the sauce over the spaghetti to moisten and submerge the spaghetti in the sauce.
8. After the spaghetti begins to soften use a fork to gently separate any strands that have stuck together. Cover the stockpot with the lid. Adjust the heat to a gentle simmer. Stir occasionally, cooking until the spaghetti is ‘al dente’ (soft but with ‘a bite’).
9. While the spaghetti is cooking grate the Parmesan cheese (if not using pre-grated cheese).
10. When the spaghetti is cooked to your taste sprinkle the grated cheese over the stockpot. Stir gently to combine. Cover the stockpot with the lid. Turn off the heat and allow the cheese to melt for a few minutes. When the cheese has melted stir again to evenly distribute the cheese throughout the dish. Serve immediately.
If you'd like to try more easy one-pot gluten-free recipes please purchase our cookbook Easy Delicious Gluten-Free Skillet Meals. This electronic cookbook (ebook) is readable on Kindle readers and most other electronic devices (smart phones, I-Pads, personal computers) when you download and use the free Kindle Reader App.
$3.99
Easy Delicious
Gluten-Free
Skillet Meals
Simply download the cookbook to your computer or mobile device and bring it into the kitchen with you to cook. Once you get used to using an electronic cookbook you'll wonder why you never thought of it before.
