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!
Nonstick Saute Fry Pan, 5 Quart
diced red onion (about 1 small red onion)
red pepper flakes, or to taste
dry white wine
can (28 oz) crushed tomatoes
can (14.5 oz.) fire roasted diced tomatoes
chicken broth or water
whole wheat pasta
chopped fresh parsley
fresh basil, chopped or torn
Grated or shredded Parmesan cheese, optional
In a large straight sided skillet or Dutch oven, cook pancetta over medium heat, stirring frequently, until almost crisp, about 8 minutes.
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.
Pour in wine and cook until reduced by half, about 5 minutes. Add crushed tomatoes, fire roasted tomatoes, water or broth, and oregano, and bring to a boil.
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 12-14 minutes.
Stir in parsley and basil. Serve with Parmesan, if desired.
Make it your own
If desired, use
instead of pancetta. Substitute 5 to 6 slices of thick cut bacon, chopped into 1-inch pieces. Proceed with the recipe as directed.
pasta you like best
, whether it's regular, whole wheat, or gluten-free. Keep in mind cooking time may change slightly.
Spice it up
with additional red pepper flakes or black pepper.
a 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.