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Rigatoni Amatriciana

Plum tomatoes roast until blistered and sweet, mingling with crisped pancetta, red onion, and serrano heat in a silky marinara and white-wine sauce. Whole-wheat rigatoni catches every drop, finished with fresh parsley and torn basil for bright, savory bites.

Recipe and photo by EatingWell, shared here with credit. View the Original

Rigatoni Amatriciana
Total
1 hr 22 min
Prep
45 min
Cook
37 min
Serves
8

Nutrition per Serving

Calories
350
Protein
10g
Carbs
51g
Fat
10g
Fiber
7g
Sugar
7g
Sodium
622mg

Ingredients

  • 6 plum tomatoes
  • 2 tbsp extra-virgin olive oil, divided
  • 4 oz pancetta, diced
  • 1 small red onion, diced
  • 2 serrano peppers, seeded and minced
  • 1 cup dry white wine
  • 2 cup prepared marinara sauce
  • 1/2 tsp salt
  • 1/2 tsp ground pepper
  • 1 lb whole-wheat rigatoni pasta
  • 1/4 cup chopped fresh parsley
  • 15 leaves fresh basil, torn
  • 1 tbsp Grated or shredded Parmesan cheese (optional)

Instructions

  1. Preheat oven to 450 degrees F.
  2. Toss tomatoes with oil on a large rimmed baking sheet. Roast the tomatoes, shaking the pan halfway through, until blistered, 15 to 17 minutes. When cool enough to handle, peel the tomatoes and chop coarsely.
  3. Meanwhile, put a large pot of water on to boil.
  4. Cook pancetta in a large nonstick skillet over medium heat, stirring frequently, until crisp, about 8 minutes. Pour off all but 1 tablespoon of the fat. Add onion and serranos to the pan, increase heat to medium-high and cook, stirring frequently, until softened, about 2 minutes. Add wine and cook until reduced by half, about 5 minutes. Add marinara sauce and the roasted tomatoes and bring to a boil. Adjust heat to maintain a simmer, cover and cook for 5 minutes. Season with salt and pepper. Remove from heat.
  5. While the sauce simmers, cook pasta according to package directions. Drain and return to the pot. Add the sauce, parsley and basil; toss to coat. Serve with Parmesan, if desired.