Bucatini all’Amatriciana is a delicious pasta dish with pancetta, tomato sauce, and a little spice. It takes just 20 minutes making it a great weeknight dinner.
Do you ever fall into a dinner rut? You know, when you realize you’ve been rotating the same few dinners night after night? Our dinner rut menus look a lot like a school lunch program – tacos, spaghetti & meatballs and pizza get a lot of action in our kitchen when life gets busy and the creative juices are running low. What can I say? It happens to the best of us.
I find the first step to recovery is to admit there’s a problem and then put a plan in place. For me, the easiest way out of a rut is to just switch up a couple components of an overly-rotated dish – for us, that would be spaghetti & meatballs. Keep the tomato sauce and swap spaghetti for bucatini, switch out the meatballs for pancetta, add a few pinches of heat and suddenly you have Bucatini all’Amatriciana. Now, doesn’t that sound fancy and delicious? It’s a whole new dinner without a lot of added effort.
To make it even easier here are a couple of shortcuts: First, look for packages of diced pancetta near the deli counter at the grocery store. No slicing or dicing needed – all you have to do is open the package and add it to the pan. Second, remember that tomato puree I posted recently? Having some on hand makes it even easier to get your Bucatini all’Amatriciana on the table in no time at all.
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This is a quick and easy pasta dish with simple ingredients and a little kick of heat from some red pepper flakes. Bring the pasta water to a boil while you prep the ingredients for the sauce and, once you add the pasta to cook, the sauce comes together by the time the pasta is tender.
- 8 ounces bucatini
- 1 tablespoon olive oil
- 8 ounces pancetta, diced
- 1/2 cup onion, finely diced
- 2 large cloves of garlic, chopped
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon red pepper flakes
- 1 1/4 cup tomato puree
- 1 tablespoon parsley, chopped
- 1/2 cup parmesan cheese
- Bring a large pot of water to a boil, add the bucatini and cook according to package directions
- In a large pan, heat the olive oil over medium heat. Add the pancetta and cook until it starts rendering it’s fat and is softened, but not crispy. Add the onions, garlic, and red pepper flakes and cook them for a minute or so, just until the garlic is fragrant. Pour the balsamic into the pan and let it simmer while you scrape up any browned bits off the bottom of the pan. Lower the heat and simmer the sauce until the pasta is ready.
- transfer the cooked pasta, using tongs or a spaghetti spoon, directly to the pan with the sauce. Toss the pasta around in the sauce until it’s coated. Top each serving with some fresh parsley and grated parmesan.
Recipe adapted from Food Network
- Calories: 631
- Fat: 34.1g
- Carbohydrates: 54.5g
- Fiber: 3.7g
- Protein: 26.2g