Guanciale, tomato, and red onion sauce (Amatriciana) from Pasta by Hand: A Collection of Italy's Regional Hand-Shaped Pasta (page 176) by Jenn Louis

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Ricotta cavatelli; Cecamariti; Ricotta gnocchetti; Potato gnocchi; Gnocchi with egg and ricotta; Donderets; Bietole (chard) gnocchi; Chestnut gnocchi; Gnocchi alla Valdostana; Buckwheat and ricotta gnocchi

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Kduncan on June 06, 2019

    Totally did not see from the recipe before I started that canned whole tomatoes you are supposed to make tomato sauce for this recipe, so I just had the whole tomatoes break down. The way I made it was simpler but still was really great. I tripled the dried red pepper flakes.

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