Low Sodium Pasta Amatriciana
Looking for a heart-healthy twist on classic Italian comfort food? This **Low Sodium Pasta Amatriciana** delivers all the rich, savory flavors you love without the excess salt. Made with wholesome whole-wheat spaghetti, low sodium pancetta, and no-salt-added crushed tomatoes, this recipe balances smoky, tangy, and slightly spicy notes with the help of aromatic garlic, red onion, and a hint of red pepper flakes. Fresh basil lends brightness, while a sprinkle of grated Pecorino Romano cheese adds a touch of indulgence. Perfect for weeknight dinners, this 35-minute dish is an easy, flavorful way to enjoy a lighter version of the beloved Roman classic. Ideal for those seeking a low-sodium diet without sacrificing taste!
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Recipe Information
Ingredients
- 12 oz Whole-wheat spaghetti
- 4 oz Low sodium pancetta
- 2 tbsp Extra virgin olive oil
- 2 Garlic cloves, minced
- 1 medium Red onion, finely chopped
- 0.5 tsp Red pepper flakes
- 28 oz No salt added crushed tomatoes
- 0.5 cup Fresh basil leaves, chopped
- 0.75 cup Grated Pecorino Romano cheese
- 0.5 tsp Ground black pepper
Instructions
Bring a large pot of water to a boil, and cook the whole-wheat spaghetti according to package instructions until al dente. Drain and set aside, reserving 1 cup of pasta cooking water.
In a large skillet over medium heat, add the low sodium pancetta and cook until it begins to render fat and becomes crispy, about 5-7 minutes. Remove and set aside, leaving the drippings in the skillet.
Add extra virgin olive oil to the skillet along with the minced garlic and chopped red onion. Sauté until the onion is translucent and the garlic is fragrant, about 3 minutes.
Stir in the red pepper flakes and cook for an additional 30 seconds.
Add the no salt added crushed tomatoes to the skillet, stir to combine, and simmer for 10 minutes, allowing the flavors to meld.
Adjust the consistency of the sauce as needed by adding the reserved pasta water, 1/4 cup at a time.
Fold the crispy pancetta back into the skillet and mix well.
Stir the cooked spaghetti into the sauce, ensuring the pasta is thoroughly coated.
Turn off the heat and add the fresh basil leaves, tossing everything together.
Serve hot garnished with grated Pecorino Romano cheese and a pinch of ground black pepper.
Nutrition Facts
Calories |
1971 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.7 g | 139% | |
| Saturated Fat | 45.4 g | 227% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 2807 mg | 122% | |
| Total Carbohydrate | 148.9 g | 54% | |
| Dietary Fiber | 30.3 g | 108% | |
| Total Sugars | 30.6 g | ||
| Protein | 110.5 g | 221% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2286 mg | 176% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 2937 mg | 62% | |
*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.
