Dairy-Free Pasta Amatriciana
Savor the bold and robust flavors of **Dairy-Free Pasta Amatriciana**, a classic Italian dish reimagined for a dairy-free lifestyle! This recipe features crispy pancetta, fragrant garlic, and a kick of crushed red pepper flakes, all simmered in a rich, hearty tomato sauce. The secret lies in layering flavors—starting with golden-brown pancetta and finishing with a sprinkle of fresh parsley for a bright, herbaceous touch. Perfectly al dente spaghetti soaks up the savory sauce, creating a comforting meal that’s simple yet sophisticated. With just 10 minutes of prep and 30 minutes of cooking, this easy pasta recipe is ideal for busy weeknights or an impressive dinner party. Enjoy the authentic taste of Italian cuisine without the dairy—your taste buds will thank you! Keywords: dairy-free pasta, amatriciana recipe, Italian dinner ideas, weeknight pasta dishes.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 150 grams pancetta, diced
- 1 medium yellow onion, finely chopped
- 2 garlic cloves, minced
- 0.5 teaspoon crushed red pepper flakes
- 400 grams crushed tomatoes
- 0.75 teaspoon sea salt
- 0.5 teaspoon black pepper
- 400 grams spaghetti or other pasta
- 2 tablespoons fresh parsley, chopped
Instructions
Bring a large pot of salted water to a boil for the pasta.
In a large skillet, heat 2 tablespoons of olive oil over medium heat.
Add the diced pancetta to the skillet and cook until it is crispy and golden-brown, about 5-7 minutes.
Remove the pancetta from the skillet and set aside, leaving the rendered fat in the pan.
Add the chopped onion to the skillet and cook until it becomes translucent, about 3-5 minutes.
Stir in the minced garlic and crushed red pepper flakes, cooking for an additional 1-2 minutes until fragrant.
Add the crushed tomatoes, sea salt, and black pepper to the skillet. Stir to combine and let the sauce simmer for about 10 minutes, allowing the flavors to meld.
Meanwhile, cook your pasta according to the package instructions until al dente, then drain.
Add the crispy pancetta back into the tomato sauce and stir to heat through.
Combine the cooked pasta with the sauce, tossing well to ensure the pasta is evenly coated.
Serve hot, garnished with fresh parsley.
Nutrition Facts
Calories |
1563 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.6 g | 105% | |
| Saturated Fat | 22.4 g | 112% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 4042 mg | 176% | |
| Total Carbohydrate | 157.9 g | 57% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 18.9 g | ||
| Protein | 50.3 g | 101% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 168 mg | 13% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 1584 mg | 34% | |
*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.
