Pasta Amatriciana (one pan!)
Enjoy a classic Italian pasta dish, pasta Amatriciana, rich with smoky pancetta and fire roasted tomatoes, right in your own kitchen. Even better, you can make it all in one pan!
Servings: 8
Ingredients
- 1 tablespoon olive oil
- 4 to 5 ounces pancetta, diced
- 1 cup diced red onion (about 1 small red onion)
- 2 cloves garlic, minced
- ½ teaspoon kosher salt
- ¼ teaspoon coarse ground black pepper
- ½ teaspoon red pepper flakes, or to taste
- 1 cup dry white wine
- 1 can (28 ounces) crushed tomatoes
- 1 can (14.5 ounces) fire roasted diced tomatoes, undrained
- 1 teaspoon dried oregano
- 1 ½ cups chicken broth (low sodium) (or water)
- 16 ounces whole wheat pasta, uncooked (I like penne)
- ¼ cup chopped fresh parsley
- ¼ cup fresh basil, chopped or torn
- grated or shredded Parmesan cheese, optional
Instructions
- In a large straight sided skillet or Dutch oven, heat olive oil, and cook pancetta over medium heat, stirring frequently, until almost crisp, about 8 minutes.1 tablespoon olive oil, 4 to 5 ounces pancetta, diced
- Add diced onion, salt and pepper to the pan, cook, stirring frequently, until softened, about 4 minutes. Add red pepper flakes and garlic; sauté for another minute. (If you like spicy foods, feel free to add extra red pepper flakes and/or black pepper!)1 cup diced red onion, 2 cloves garlic, minced, ½ teaspoon kosher salt, ¼ teaspoon coarse ground black pepper, ½ teaspoon red pepper flakes, or to taste
- Pour in wine and cook until reduced by half, about 5 minutes. Add crushed tomatoes, fire roasted tomatoes, broth or water, and oregano, and bring to a boil.1 cup dry white wine, 1 can (28 ounces) crushed tomatoes, 1 can (14.5 ounces) fire roasted diced tomatoes, undrained, 1 teaspoon dried oregano, 1 ½ cups chicken broth (low sodium)
- Add uncooked pasta and stir well, pushing pasta down into sauce. Turn heat down, maintaining a simmer. Cover and cook, stirring frequently, until pasta is al dente, about 12 to 14 minutes.16 ounces whole wheat pasta, uncooked
- Stir in parsley and basil. Serve with Parmesan, if desired.¼ cup chopped fresh parsley, ¼ cup fresh basil, chopped or torn
Video
Notes
- Use bacon instead of pancetta, if you want. Substitute 5 to 6 slices thick cut bacon, chopped into 1-inch pieces. Proceed with the recipe as directed.
- Choose the pasta you like best, whether it's regular, whole wheat, or gluten-free. Keep in mind cooking time may change slightly.
- Vegetarian option: Omit pancetta, use vegetable broth instead of chicken broth, and add 1 teaspoon smoked paprika for smokiness.
- Storage & reheating: Refrigerate leftovers, covered, for up to 3 days. You can freeze this pasta as well. Thaw overnight in the fridge before reheating. Reheat gently in the microwave or in a skillet, adding more broth if the pasta seems too dry.
Nutrition
Serving: 1.5cups | Calories: 350kcal | Carbohydrates: 49g | Protein: 12g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 9mg | Sodium: 468mg | Potassium: 429mg | Fiber: 7g | Sugar: 8g | Vitamin A: 664IU | Vitamin C: 14mg | Calcium: 69mg | Iron: 2mg
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