Name: Parsnip Spaghetti All’Amatriciana
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4
Ingredients: 1/2 tablespoon extra virgin olive oil; 4 ounces pancetta, or guanciale, cut into 1/4" strips; 1 medium onion, chopped; 1/2 teaspoon red pepper flakes; 1 (28 ounce) can Tuttorosso® Diced Tomatoes, pureed with juices; Salt to taste; 4 parsnips, at least 1 1/2" in diameter; grated Pecorino Romano cheese, finely grated

The parsnip noodles’ nutty flavor enhances the sweetness of the guanciale (or pancetta) in this classic Italian pasta dish. Not only do the parsnips lighten this dish up, but they add more flavor and nutrients.

Ingredients

1/2 tablespoon extra virgin olive oil
4 ounces pancetta, or guanciale, cut into 1/4″ strips
1 medium onion, chopped
1/2 teaspoon red pepper flakes
1 (28 ounce) can Tuttorosso® Diced Tomatoes, pureed with juices
Salt to taste
4 parsnips, at least 1 1/2″ in diameter
grated Pecorino Romano cheese, finely grated

Instructions

Step one

Place a large pot over medium heat and add in the olive oil. Add in the 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; cook for 3-5 minutes or until onions are translucent.

Step two

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.

Step three

Meanwhile, peel and spiralize the parsnips, using Blade C.

Step four

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.