Chef Marc Forgione and Tennis Champion Maria Sharapova show us how to make Gnudi All’amatriciana during an exclusive Citi Taste of tennis event.


1⁄2 pound of guanciale (or pancetta)
3 tbsp extra virgin olive oil
3tsp red pepper flakes, or more/less to taste
1 small yellow, chopped
2 large cloves garlic, minced
1 (28-ounce) can whole tomatoes, crushed with your hands
kosher salt
freshly-cracked black pepper
1⁄2 cup grated Parmigiano-Reggiano


1. Cut the guanciale into 1⁄2” thick pieces. Place in a deep sauté pan, add olive oil and cook over low heat for 10 minutes until crisp. Remove the guanciale using a slotted spoon and set

2. Turn the heat up to medium and add crushed red pepper flakes and sauté for 1  minute, stirring occasionally. Add chopped onions and sauté for 5 minutes or until softened and translucent,
stirring occasionally.

3. Add the garlic and sauté for 2 minutes, stirring occasionally. Season with salt. Add in the crushed tomatoes and stir to combine.

4. Simmer the sauce for about 20-25 minutes.

5. Season with more salt (to taste) and freshly ground black pepper. If you want it a little more spicy, add a pinch or two of more red pepper flakes. Toss with gnudi and finish with parm.

13.5 ozricotta
2 large eggs, beaten
1⁄2 cup finely grated parmigiano-reggiano
1/3 oz kosher salt
1 pinch fresh nutmeg
81⁄2 oz flour, plus more for dusting
Semolina, for dusting


1. Pulse ricotta in a food processor.

2. ace the ricotta and the rest of the ingredients into a bowl and mix very gently until combined.

3. Once dough forms, transfer to a semolina – dusted table. Dust with more semolina and knead a few times. Cover loosely for 30 minutes.

4. Use a rolling pin to roll out the dough to 1⁄2” thick rectangle. Using a pizza cutter, cut into strips and then squares.

5. Blanch for 2minutes in salted water and transfer directly into the pan with sauce.