Amatriciana Magic: One-Pan Wonder

What is Amatriciana?

Amatriciana is a beloved pasta dish originating from Amatrice, a small
mountain village in Italy. It’s one of the most celebrated pasta sauces in
Italian cuisine, traditionally made with guanciale (cured pork cheek),
pecorino cheese, tomatoes, and sometimes onions (as per
Wikipedia). This flavorful sauce is typically served with bucatini or spaghetti.

One-Pan Pasta Amatriciana: Simplified Recipe

This recipe simplifies the creation of this iconic dish with a one-pan
method. You’ll be amazed at how delicious and healthy it is. You won’t
believe that you can create the sauce and cook the pasta all in one
pan, in less than 45 minutes!

And, you won’t need to hunt down guanciale.

Ingredient Spotlight

• Pancetta – Pancetta provides the signature smoky taste
  of this dish. You can also use bacon as a substitute, or omit it and add a
  pinch of smoked paprika for a vegetarian version. It won’t be exactly the
  same, but still delicious!
• Red Onion – A yellow or sweet onion will work just as
  well.
• Dry White Wine – Wine contributes a wonderful layer of
  flavor. If you’d rather omit it, use a bit more chicken broth instead.
• Crushed Tomatoes & Fire Roasted Diced Tomatoes –
  Crushed tomatoes build the base of the sauce, and fire-roasted tomatoes
  add an extra layer of smokiness. If unavailable, regular diced tomatoes
  will suffice.
• Chicken Broth – For a vegetarian option (if you’re using
  smoked paprika), use vegetable broth.
• Whole Wheat Pasta – We love whole wheat pasta, but you can
  choose a more traditional, or gluten-free pasta. Remember that the cooking
  time may need some adjustments.
• Herbs and Spices: You’ll need garlic, red pepper flakes,
  oregano, parsley, and basil.
• Parmesan Cheese – Optional, but highly recommended for a
  delicious finishing touch.

How to Make One-Pan Pasta Amatriciana

Prep is key: You’ll need a large, straight-sided skillet
with a lid. Also, a sharp knife for the onion and garlic and a can opener.
That’s all – no colander or large pasta pot to wash. The pasta cooks directly
in the sauce.

Sauté: Start by lightly cooking the pancetta in the skillet,
followed by the onion, then the garlic, and red pepper flakes. This sautéing
process shouldn’t take longer than 15 minutes. Add the wine and cook over
high heat until the wine is reduced by half. Enjoy the delightful aroma of
wine cooking with the pancetta, garlic, and onion. Yum!

Add sauce and dry pasta: Pour in the canned tomatoes, broth,
and dried oregano. Stir everything well, then add the uncooked pasta, making
sure it’s fully submerged in the sauce. Lower the heat, cover the pan, and
simmer until the pasta is al dente. Stir occasionally. Add a little more
broth or water if it seems dry. The pasta will absorb a lot of liquid.

Serve: Sprinkle with fresh parsley, basil, and Parmesan
cheese if desired. Get ready for your first, delicious forkful! Easy, right?

Recipe Variations

• Bacon substitute: If you prefer, bacon is a more
  affordable stand-in for pancetta. Use 5 to 6 slices of thick-cut bacon,
  cut into 1-inch pieces. Follow the recipe as written.
• Pasta Choice: Choose the pasta you love most, whether it’s
  regular, whole wheat, or gluten-free. Adjust the cooking time as necessary
  based on the pasta type. Refer to the package directions for guidance.
• Spice it up: Add more red pepper flakes or black pepper to
  increase the heat.

Storage & Reheating Tips

Refrigerate/Freeze: Store leftovers in a covered container in
the refrigerator for up to 3 days. This pasta can also be frozen. Thaw it
overnight in the refrigerator before reheating.

Reheat: Gently reheat leftover pasta in the microwave or in
a skillet, adding more broth if the pasta appears too dry.