Spaghetti Amatriciana
Heather HartmanSpaghetti Amatriciana
Heather Hartman Health
Dinner
Spaghetti Amatriciana - chef's KISS! Very simple ingredients, but maximum flavor. I have been making an extra portion of meals to take photos (who knows why I didn't do this before) and 99.9% of the time I feed my Love with these meals. But not this one. I gave him one bite to try and then ate the rest. For breakfast. In my pajamas. It was hot because I had just taken a photo, but I would have smashed this cold in front of an open fridge.
INGREDIENTS
- 12 ounces gf spaghetti, cooked
- 6 ounce prosciutto, roughly chopped
- 0.5 each red onion, chopped
- 0.5 cup dry white wine
- 15.5 ounce diced tomatoes (use fresh if they're in season!)
- 0.25 teaspoon red pepper flakes
- 0.5 cup parmesan, grated + shaved parm for serving
- 0.5 ounce basil, chiffonade
- 5 ounces spinach
- s/p if needed
METHOD
- Add the prosciutto to a cast iron on ML. Once it begins to render its fat, add the red onion and cover for 5-min. Remove the lid and continue cooking until the onions are translucent
Add the white wine, diced tomatoes with juice, red pepper flakes, s/p. Simmer for ten minutes, then mix in the spaghetti, parm, basil and spinach
- Shave parm on top and serve.