For the next several days, I’ll be sharing the recipes I made for Tuttorosso Tomatoes for their Inspiralize the Spring campaign.
I “inspiralized” some of their existing recipes and also made totally brand-new ones, like today’s spaghetti all’amatriciana.
I had more fun transforming their existing recipes into healthier, spiralized versions than I did creating my own.
It shows the true power of the spiralizer! Using the spiralizer (well, the Inspiralizer to be exact,) I simply replaced regular spaghetti with vegetable noodles. Of course, this drastically changed the nutritional value of those recipes – for the better!
This recipe uses parsnip noodles, which are the perfect vehicle for soaking up the sweet, savory flavors of the guanciale (or pancetta, if you use that instead!) The parsnips have an inherent nuttiness which also complement the saltiness of the tomatoes and cured meat.
Pretty much, this dish has my favorites: tomatoes, pecorino romano cheese, cured Italian meat and of course, something spiralized!
The best part? Since parsnips don’t release excess moisture, you can easily save this in the fridge and reheat for leftovers. Also, this dish only requires 7 ingredients (well, 8 if you count “salt to taste”!)
I may sound extra-excited today and that’s because I have a lot of big moments coming up: my 28th birthday on Wednesday (ya, ya, I’m an April Fool’s baby, I know!), wedding planning is ramping up and consuming my life in a fun way and alsooo, The Inspiralizers are going to arrive soon and they’ll be shipping out in less than three weeks (a couple of days before April 15th!)
There’s more I can’t wait to share with you all. In the meantime, mangiamo!
You can also find this recipe on their website by clicking here.
Have you ever made all’amatriciana before? What do you do differently?
Nutritional Information & Recipe
Parsnip Spaghetti All'Amatriciana
- 1/2 tablespoon extra virgin olive oil
- 4 oz guanciale cut into 1/4” strips or pancetta
- 1 onion diced
- 1/2 teaspoon red pepper flakes
- 1 28-ounce can Tuttorosso diced tomatoes, pureed with juices
- salt to taste
- 4 parsnips at least 1.5” in diameter
- finely grated Pecorino Romano cheese
- Place a large pot over medium heat and add in the olive oil. Add in the guanciale (or pancetta) and cook until brown and crispy, about 5-7 minutes. Reserve 1 tablespoon of the meat – set aside in a small bowl.
- Add in the onions and red pepper flakes and cook for 3-5 minutes or until onions are translucent. Add in the tomatoes and raise the heat to medium-high and bring to a boil. Season with salt, reduce to a simmer at low heat and let cook for 30 minutes.
- Meanwhile, peel and spiralize the parsnips, using Blade C. After the sauce has cooked for 30 minutes, add in the parsnip noodles, toss to combine thoroughly and let cook for 10 minutes or until parsnips are al dente.
- Divide the pasta mixture into bowls and garnish with cheese and the reserved meat.