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 servings
Calories 518kcal
Equipment
Ingredients
- 1 tablespoon olive oil
- 4-5 oz. pancetta, diced
- 1 cup diced red onion (about 1 small red onion)
- 2 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon ground pepper
- ½ teaspoon red pepper flakes, or to taste
- 1 cup dry white wine
- 1 can (28 oz) crushed tomatoes
- 1 can (14.5 oz.) fire roasted diced tomatoes
- 1 teaspoon dried oregano
- 1 ½ cups chicken broth or water
- 16 ounces whole wheat pasta
- ¼ cup chopped fresh parsley
- 1/4 cup fresh basil, chopped or torn
- Grated or shredded Parmesan cheese, optional
Instructions
- 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.
Video
Notes
Make it your own
- If desired, use bacon instead of pancetta. Substitute 5 to 6 slices of 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.
- Spice it up with additional red pepper flakes or black pepper.
- For 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.
Nutrition
Serving: 11/2 cups | Calories: 518kcal | Carbohydrates: 23g | Protein: 11g | Fat: 41g | Saturated Fat: 14g | Polyunsaturated Fat: 24g | Cholesterol: 52mg | Sodium: 374mg | Fiber: 3g | Sugar: 3g