Pasta in Tomato Sauce with Browned Meat – Gluten-free version
Pancetta, guanciale or beef strips fried first and taken out of the pan; onion fried in the fat left behind, wine reduced and tomatoes cooked, and the meat goes back into the sauce with the pasta and a little cooking water (as in amatriciana). Gluten-free version: Gluten-free pasta.
Cook the pasta in plenty of boiling salted water (4¼ cups of water and a heaping teaspoon of salt for every 4 oz of pasta), following the package directions (taste about 2 minutes early), until al dente.
⚙ Cooking in salted waterStovePot
💡The water should taste like a seasoned soup, not like sea water: a heaping teaspoon of salt per liter. Add the salt once the water is boiling.
2
Reserve cup of the cooking water before draining.
⚙ Saving the cooking waterLadleorMeasuring cup
💡The cooking water is starchy: a spoonful or two binds the sauce to the pasta or the gnocchi and makes it glossy.
3
Drain.
Colander
To assemble
4
Heat the olive oil in a wide pan over medium heat' and fry the pancetta, stirring, until the fat renders and the meat is crisp. Lift out with a slotted spoon and set aside'.
⚙ Pan-fryingStoveFrying pan
💡What you brown (meat, patties, schnitzel) goes into hot oil: in lukewarm oil it soaks it up and comes out greasy. For onion and garlic that you soften, oil heated over medium or low heat is enough; do not wait for it to smoke.
5
Add the onion and fry' 5 minutes', until it softens.
⚙ Adding to the hot fat and fryingStove
💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
6
'Add the tomatoes, salt and black pepper and bring to a boil. 'Turn down to medium-low heat and simmer 20 minutes, stirring now and then, until the sauce thickens.
⚙ SimmeringStove
💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
7
Return the pancetta to the sauce, add the drained pasta and a little of the cooking water and toss well.
Stove
💡Return the crisp meat only with the pasta: that way it stays crisp instead of softening in the simmering sauce.
8
Serve with the cheese on top.
879calories
27 gprotein
82 gcarbs
48 gfat
● protein 13%● carbs 38%● fat 50%
Per serving (319 g), of 4 servings
For the Cooked pasta · To assemble ·
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Pecorino cheese: measured in cup in this recipe: 1 cup = 240 g · 387 kcal per 100 g · More about Pecorino cheese →
🔧 Tools needed (5) · 🍳 2 cooking vessels
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Frying pan· Also works: Wok (None)· 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)
Pot· Also works: Deep skillet (sauté pan) (less liquid, faster evaporation)· 💡 Workaround, changes the dish: Wok (For quick cooking)
Colander· Also works: Lid (a lid held slightly open over the sink, you lose a little) · Slotted spoon (for small amounts)
Ladle or Measuring cup· one of them
By the steps, as the recipe is built now: another version or addition can change the list.
Possible additions: Pancetta · Beef strips · Meat frying time (minutes) (8) · Garlic with the mushrooms · Mushrooms · Paprika · Wine · Wine cooking time (1 minute) · Chili pepper · Dried thyme · Salt and pepper · Grated cheese for serving · Fresh basil · Cutting the meat (shape) (into small cubes) · Chili pepper with the wine
