Red Cacio e Pepe Gnocchi (With Chilli)

If you love cacio e pepe you might cook it a lot, maybe even weekly. How about you try a tasty variation for once? It might even top the original one!

Today, we are sharing our twist on this classic Roman dish. Our recipe includes tomato sauce. Wait and see until you try tomato sauce combined with pecorino; it’s a match made in heaven. But this is not any kind of tomato sauce it’s a spicy tomato sauce made using the new Belmorso Arrabbiata Sauce.

Can you see where we are going with this? We practically married two Roman recipes and created our own – Cacio e pepe + Arrabbiata.

Let’s make it together!

What is Cacio e pepe?

Cacio e pepe is a classic Italian pasta dish that translates to “cheese and pepper” in English. It is a simple yet flavorful recipe that features pasta, Pecorino Romano cheese, and black pepper as the main ingredients. The dish originated in Rome and is known for its creamy and cheesy sauce that coats the pasta.

Here are answers to a few common questions about cacio e pepe:

What type of pasta is traditionally used in cacio e pepe?

The traditional pasta used in cacio e pepe is spaghetti. However, other types of long pasta like tonnarelli or bucatini can also be used.

How do you make the sauce for cacio e pepe?

The sauce for cacio e pepe is made by combining grated Pecorino Romano cheese, black pepper, and a bit of pasta cooking water. The starchy water helps create a creamy sauce when mixed with the cheese and pepper.

Can you add any additional ingredients to cacio e pepe?

While cacio e pepe is traditionally a simple dish, you can add variations to it. Some common additions include pancetta, guanciale, or even vegetables like peas or asparagus.

What is the key to a successful cacio e pepe?

The key to a successful cacio e pepe is achieving the right balance of cheese, pepper, and pasta water. It’s important to toss the pasta quickly and vigorously to create a smooth and creamy sauce that coats the pasta evenly.

Red Cacio e Pepe Recipe with Chilli

Red Cacio e Pepe Gnocchi

Alessia

A fiery twist on the classic Italian dish, red cacio e pepe with a spicy kick of chili for a bold and flavorful pasta experience.

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Course Main Course

Cuisine Italian

Ingredients

500 gr Fresh Gnocchi (those you find in the fridge section of your local supermarket)
200 ml Belmorso Arrabbiata Sauce
50 gr pecorino cheese grated
2 tbsp Belmorso Italian Extra Virgin Olive Oil
optional parsley for garnishing

Instructions

Boil the water for the gnocchi with plenty of salt. Use plenty of water, as you will need some for making the sauce.
Throw the gnocchi to cook. They should be ready in 3-5 minutes.
Take two ladles of pasta water and set it aside.
Drain the gnocchi and put them back in the same pot.
Add Belmorso Arrabbiata Sauce and two tablespoons Belmorso EVOO.
Mix well.
In a small bowl, add the grated pecorino cheese and 4 tablespoons pasta water. Mix, ad add more water if you think it needs it, always one tablespoon at a time. You want a creamy consistency but not too watery.
Add that cream of pecorino cheese you just made back into the pot with the pasta and Arrabbiata sauce.
Mix well over medium heat for 2 to 3 minutes.
Take off the heat and serve your Red cacio e pepe gnocchi with chilli.
You can drizzle more EVOO, sprinkle extra pecorino on top, and finish with some chopped fresh parsley.