Olive Garden Pasta Amatriciana
Bring the flavors of Italian comfort food to your kitchen with this irresistible Olive Garden Pasta Amatriciana recipe! Featuring al dente spaghetti tossed in a rich, tomato-based sauce infused with crispy pancetta, aromatic garlic, and a hint of heat from red pepper flakes, this dish strikes the perfect balance between hearty and elegant. A splash of white wine adds depth and brightness, while freshly grated Parmesan and optional parsley elevate every bite. Ready in just 45 minutes, this easy-to-follow recipe is ideal for weeknight dinners or special occasions. Serve it with a side of crusty bread and a fresh salad for a classic Italian restaurant experience right at home!
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Recipe Information
Ingredients
- 12 oz spaghetti
- 4 oz pancetta
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1 medium red onion, finely diced
- 0.5 tsp red pepper flakes
- 28 oz canned crushed tomatoes
- 0.5 cup white wine
- 1 tsp sugar
- 0.5 cup parmesan cheese, freshly grated
- 2 tbsp parsley, chopped (optional)
- to taste salt
- to taste black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
In a large skillet, heat the olive oil over medium heat. Add the pancetta and cook until crispy, about 4-5 minutes. Remove the pancetta with a slotted spoon and set aside, leaving the rendered fat in the skillet.
Add the minced garlic and diced onion to the skillet. Cook over medium heat, stirring frequently, until softened and translucent, about 3-4 minutes.
Stir in the red pepper flakes and cook for an additional 30 seconds to release their flavor.
Deglaze the skillet by pouring in the white wine and scraping up any browned bits from the bottom of the pan. Let the wine simmer and reduce by half, about 2-3 minutes.
Add the crushed tomatoes, sugar, and a pinch of salt. Stir to combine, then reduce the heat to low and let the sauce simmer for 10-15 minutes, stirring occasionally.
Return the cooked pancetta to the skillet and stir to incorporate. Taste the sauce and adjust seasoning with additional salt and black pepper, if needed.
Add the cooked spaghetti to the skillet and toss to coat the pasta in the sauce. If the sauce is too thick, add reserved pasta water a little at a time until the desired consistency is reached.
Remove the skillet from heat and stir in half of the grated parmesan cheese.
Divide the pasta into serving bowls and garnish with the remaining parmesan cheese and chopped parsley, if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.4 g | 25% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 1367 mg | 59% | |
| Total Carbohydrate | 42.8 g | 16% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 10.3 g | ||
| Protein | 18.2 g | 36% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 222 mg | 17% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 657 mg | 14% | |
*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.
