Dairy-Free Amatriciana Pasta
Discover the joy of Italian comfort food reimagined with this Dairy-Free Amatriciana Pasta recipe! A delightful twist on the classic, this dish combines crispy pancetta, gluten-free pasta, and a rich tomato sauce infused with sautéed onion, garlic, and a hint of crushed red pepper for a subtle kick. The secret to its creamy, cheesy flavor lies in the addition of nutritional yeast, making it entirely dairy-free yet irresistibly satisfying. Fresh parsley and basil bring a burst of herbal brightness, while the option to reserve pasta water ensures a luscious, perfectly balanced sauce. Ready in under 45 minutes and serving four hearty portions, this recipe is perfect for weeknight dinners or a cozy Italian-inspired feast. Whether you’re dairy-free, gluten-free, or simply craving bold, authentic flavors, this Amatriciana Pasta is guaranteed to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 400 grams gluten-free pasta
- 2 tablespoons olive oil
- 150 grams pancetta
- 1 medium onion
- 2 large garlic cloves
- 0.5 teaspoon crushed red pepper flakes
- 400 grams can of crushed tomatoes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
- 2 tablespoons fresh basil
- 3 tablespoons nutritional yeast
Instructions
Bring a large pot of salted water to a boil and cook the gluten-free pasta according to package instructions. Reserve 1 cup of pasta water, then drain the pasta and set aside.
In a large skillet, heat olive oil over medium heat. Add diced pancetta and cook until it is crispy and golden brown, about 6-8 minutes. Transfer the pancetta onto a paper towel-lined plate, leaving the rendered fat in the skillet.
Finely chop the onion and garlic. Add them to the skillet with the pancetta fat and sauté until the onion becomes translucent and the garlic is fragrant, about 5 minutes.
Stir in the crushed red pepper flakes and cook for another 1 minute.
Pour in the crushed tomatoes, stirring well. Season with salt and black pepper. Allow the sauce to simmer for 10-12 minutes, stirring occasionally, until it thickens.
Add the cooked pancetta back into the skillet and stir well to combine.
Stir cooked pasta into the sauce, mix thoroughly, and add a splash of the reserved pasta water if the sauce is too thick.
Sprinkle nutritional yeast into the pasta and mix well. This will give a cheesy flavor without dairy.
Tear or chop the fresh parsley and basil. Add them to the skillet and gently toss to combine.
Serve the pasta hot, garnishing each plate with additional parsley and basil if desired.
Nutrition Facts
Calories |
1918 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.6 g | 125% | |
| Saturated Fat | 29.1 g | 146% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 161 mg | 54% | |
| Sodium | 5314 mg | 231% | |
| Total Carbohydrate | 202.2 g | 74% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 23.9 g | ||
| Protein | 60.7 g | 121% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 153 mg | 12% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 2167 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
