No-nightshade Amatriciana Sauce (Paleo/AIP), shown here atop spaghetti squash, is a flavorful sauce made with bacon and onions. No tomatoes or peppers!
Howdy, Paleo/AIP peeps! Here’s a little something from my heart to yours: No-nightshade Amatriciana Sauce.
Before I went AIP, I never thought that I, Lover of All Nightshades Everywhere, could be sensitive to them. Oh those glorious days of yore! How I loved tomatillo salsas, spicy anything, Ichiban eggplant, and tomato pasta sauces!
I had to create something for us that has (almost) the same taste as those sauces. If you’ve ever had my AIP Spaghetti Sauce, you know serious I am! And since we are now in times where food/meat supply is inconsistent, I wanted to created something with less meat in it.
About the pepper…
Amatriciana Sauce is a peppery sauce with bacon and onions. If you are in the elimination phase of AIP, leave out the black pepper (not a nightshade) until you have successfully re-introduced it. If you are fine with pepper, load up! I actually like more pepper than I’ve called for in the recipe, so trust your gut and use the amount that is right for you.
Stay well, my friends. As always, I’m wishing you much love and deep healing!
💗,
Wendi
P.S. If you want this with roasted spaghetti squash, but don’t know how to do that, here’s my tutorial. 🙂 Besides spag squash, you can serve this sauce on sweet potato noodles, or zoodles (zucchini noodles). To make zoodles, I use an awesome little gadget called a Veggetti. It’s perfect for the job, and it goes in the dishwasher!
No-nightshade Amatriciana Sauce
4
servings25
minutes35
minutesNo-nightshade Amatriciana Sauce (Paleo/AIP), shown here atop spaghetti squash, is a flavorful sauce made with bacon and onions. No tomatoes or peppers!
Ingredients
2 TBSP extra virgin olive oil
1 cup chopped onions
4 slices AIP-friendly bacon, finely chopped
6 cloves garlic, minced
1/4 cup red wine vinegar
15-oz. can organic pumpkin puree
1/2 cup grated beet
1/2 cup finely grated carrot
1/2 cup bone broth
2 TBSP dried oregano
2 TBSP dried basil
1 tsp sea salt
1/2 tsp black pepper (omit for elimination phase of AIP), or to taste
Roasted spaghetti squash, zoodles, or sweet potato noodles
(aka glass noodles)
Directions
- Place olive oil in a large skillet or chef’s pan over medium high heat. When oil is hot, add onions, bacon and garlic. Saute until they just begin to brown, about 10 minutes.
- Add red wine vinegar to deglaze the pan. Then add pumpkin, beets, carrots, broth, oregano, basil, salt, and pepper (if using). Stir well to combine.
- Turn heat to low. Cover and simmer for 25 minutes. Serve over spaghetti squash, zoodles or sweet potato noodles.
Notes
- I actually like more pepper than I’ve called for here in the recipe. I like a little heat from it. If you have successfully re-introduced pepper, you might like more!
- Need a quick tutorial on how to roast a spaghetti squash? Here’s my video.
- Besides spag squash, you can serve this sauce on sweet potato noodles, or zoodles (zucchini noodles).
For serving on zoodles, I use an awesome little gadget called a Veggetti. It’s perfect for the job, and it goes in the dishwasher!
For serving on zoodles, I use an awesome little gadget called a 
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This sounds interesting.
I can’t have vinegar. Any suggestions?
Thanks!
Hi! The vinegar is important in this recipe for its acidity. That’s what helps it taste tomato-y without tomatoes. I can’t think of another acid that would keep the flavor profile. Maybe you have an idea..?
I often use lemon juice in place of vinegar. How do you think this would be?
Thanks!
Hi! Is vinegar a no-go for you? If not, I’d say to stick to vinegar. In this recipe, it’s kind of a stand-in for a wine-like flavor and acidity. Lemon juice wouldn’t ruin the recipe, but it might take it in a different direction, taste-wise… It’s really all up to you, though! If you want to try it, go for it!
Yes. I have histamine intolerance.
Thanks!