Ina Garten Weeknight Spaghettoni With Tomatoes & Pancetta

Ina Garten’s Weeknight Spaghettoni With Tomatoes & Pancetta is made with pancetta, chopped yellow onion, minced garlic, crushed red pepper flakes, dry red wine, crushed San Marzano tomatoes, sugar, dried spaghettoni or bucatini, freshly grated Italian Pecorino cheese, and fresh basil. This delicious Weeknight Spaghettoni recipe creates a tasty dinner that takes about 30 minutes to prepare and can serve up to 4 people.

This Weeknight Spaghettoni With Tomatoes & Pancetta Recipe Is From Go-To Dinner Cookbook by Ina Garten.

Ingredients Needed:

• Kosher salt and freshly ground black pepper
• Good olive oil
• 6 ounces (¼-inch) diced pancetta
• 1½ cups chopped yellow onion (1 large)
• 2 teaspoons minced garlic (2 cloves)
• ½ teaspoon crushed red pepper flakes
• ½ cup dry red wine, such as Chianti
• 1 (14.5-ounce) can crushed San Marzano tomatoes
• 1½ teaspoons sugar
• 1 pound dried spaghettoni or bucatini
• 1 cup freshly grated Italian Pecorino cheese, divided (4 ounces)
• ¼ cup julienned fresh basil leaves, plus extra for serving

How To Make Weeknight Spaghettoni With Tomatoes & Pancetta?

1. Boil Water: Fill a large pot with water, add 2 tablespoons of salt, and bring to a boil.
2. Cook Pancetta: In a medium (10-inch) pot or Dutch oven, heat 3 tablespoons of olive oil over medium-low heat. Add the pancetta and sauté for 5 to 7 minutes until browned. Remove with a slotted spoon and set aside.
3. Sauté Onion: Add the chopped onion to the pot and sauté for 10 minutes until starting to brown.
4. Add Garlic and Flakes: Stir in the reserved pancetta, minced garlic, and crushed red pepper flakes. Cook for 1 minute.
5. Deglaze: Pour in the red wine and cook for 3 to 5 minutes, until the liquid has almost entirely evaporated.
6. Add Tomatoes: Stir in the crushed tomatoes and sugar, bring to a boil, then lower the heat and simmer uncovered for 10 minutes, stirring occasionally. Season with 1 teaspoon of salt and ½ teaspoon of black pepper; taste for seasoning.
7. Cook Pasta: Add the spaghettoni or bucatini to the boiling water and cook for 2 minutes less than al dente according to package directions.
8. Combine Pasta and Sauce: Using tongs, transfer the pasta to the pot with the sauce, bringing some pasta water with it. Cook over low heat for 2 minutes, stirring with the tongs and adding more pasta water as needed to create a loose sauce.
9. Add Cheese and Basil: Off the heat, stir in ½ cup of the Pecorino cheese and the ¼ cup of basil, tossing with tongs. Taste for seasoning.
10. Serve: Transfer to pasta bowls, sprinkle with the remaining ½ cup of Pecorino cheese and more basil, and serve hot.

Recipe Tips:

• Use Quality Ingredients: Pick good pancetta and San Marzano tomatoes for the best sauce flavor.
• Don’t Overcook the Pasta: Cook spaghettoni or bucatini for 2 minutes less than the package says. This helps the pasta soak up the sauce flavor.
• Save Pasta Water: Keep a cup of pasta water before draining. It helps if the sauce gets too thick.
• Taste and Adjust: Try the sauce before serving. Add more salt, pepper, or red pepper flakes if you want more flavor.
• Add Garnish: Sprinkle extra Pecorino cheese and fresh basil on top for more flavor and a pretty look.

How To Store & Reheat Leftovers?

• Refrigerate: First, let the leftover Weeknight Spaghettoni cool until it reaches room temperature. Then, place it in an airtight container and store it in the refrigerator. It will stay fresh for up to 3 days.
• Freeze: You can freeze the Weeknight Spaghettoni by letting it cool and then transferring it to a freezer-safe container. Make sure to leave some space at the top since the pasta may expand when frozen. It can be frozen for up to 3 months. To thaw, move it to the refrigerator overnight before reheating.
• Reheat: Transfer the leftover spaghettoni to a microwave-safe bowl. Add a splash of water and cover the bowl with a microwave-safe lid or plate. Heat on medium power for 2-3 minutes, stirring halfway, until hot.

Nutrition Facts

Serving Size: 1 serving (1 cup or about 240 g)

• Calories: 620
• Total Fat: 25 g
• Saturated Fat: 8 g
• Cholesterol: 35 mg
• Sodium: 850 mg
• Potassium: 400 mg
• Total Carbohydrate: 70 g
• Dietary Fiber: 3 g
• Sugars: 5 g
• Protein: 22 g

Try More Ina Garten Recipe:

• Ina Garten One-pot Oven Risotto
• Ina Garten Overnight Mac & Cheese
• Ina Garten Mussels With Saffron Cream
• Ina Garten Steamed Basmati Rice
• Ina Garten Salmon Teriyaki & Broccolini