Ingredients
- 16 oz Gnocchi
- 6 oz Pancetta - diced
- 16 Spring Onions
- 28 oz Jar San Marzano Tomatoes
- 1/2 Spanish Onion - diced
- 1.5 tsp Red Pepper Flakes
- 3 tbsp Dried Basil & Oregano
- 2 tbsp Virgin Olive Oil
- 1/2 cup Red Mountain Cabernet
- 12 Large Basil Leaves
- 2 tbsp Chopped Parsley
- Salt and Pepper to Taste
Method of Preparation
- Warm medium-sized pot over medium heat, add olive oil and sauté the diced Spanish onion and garlic until translucent.
- Add red pepper flakes and dried basil & oregano and sauté for 1 minute.
- Add red wine and reduce until almost completely evaporated.
- Add the tomatoes and reduce heat to low and simmer for 25-30 minutes until sauce has reduced by 1/3.
- While the sauce is reducing, render pancetta over medium heat and set aside. Rinse and chop spring onions into large pieces.
- After the sauce has reduced, pour it into a blender or food processor and puree with half of the basil. Check for seasoning.
- Set sauce aside and keep warm.
- Bring a large pot of water to boil, season with salt, and cook the gnocchi until it reaches al dente.
- While gnocchi is cooking, reheat the pancetta and sauté with the spring onions for 2-3 minutes (or until slightly wilted).
- Toss gnocchi with Arrabbiata sauce, top with pancetta and spring onions.
- Garnish with torn basil, chopped parsley, and shaved Parmigiano Reggiano if desired.
