Sugar-Free Pasta Amatriciana
Experience classic Italian flavors with a health-conscious twist in this Sugar-Free Pasta Amatriciana recipe. Crafted with wholesome, no-added-sugar ingredients, this dish brings together the smoky richness of crispy pancetta, the hearty tang of canned tomatoes, and a vibrant kick of crushed red pepper flakes—all perfectly balanced over al dente whole-grain or sugar-free pasta. Fresh parsley and grated Pecorino Romano cheese add an aromatic and creamy finish, making every bite utterly satisfying. Quick to prepare in just 40 minutes, this lighter version of the iconic Pasta Amatriciana is perfect for those seeking a guilt-free indulgence without compromising on bold, authentic flavors. Ideal for weeknight dinners or entertaining guests, it’s a recipe that combines tradition with mindful eating for a truly memorable meal.
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Recipe Information
Ingredients
- 350 grams Pasta (your choice of whole-grain or sugar-free)
- 150 grams Pancetta, diced
- 1 medium White onion, finely chopped
- 2 cloves Garlic cloves, minced
- 400 grams Canned diced tomatoes, no added sugar
- 0.5 teaspoon Crushed red pepper flakes
- 2 tablespoons Olive oil
- to taste Salt
- to taste Black pepper
- 50 grams Pecorino Romano cheese, grated
- 2 tablespoons Fresh parsley, chopped
Instructions
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and set aside, reserving 1 cup of pasta water.
In a large skillet, heat the olive oil over medium heat. Add the diced pancetta and cook until it becomes crispy, about 5 minutes.
Once the pancetta is crispy, add the chopped onion to the skillet. Cook until the onion becomes soft and translucent, about 3 minutes.
Add the minced garlic to the skillet and cook for an additional minute until fragrant.
Stir in the canned diced tomatoes, ensuring there is no added sugar, and bring the mixture to a simmer. Add the crushed red pepper flakes, salt, and pepper to taste. Allow the sauce to simmer for about 15 minutes, stirring occasionally.
Add the cooked pasta to the sauce and mix well to combine. If the sauce is too thick, add some of the reserved pasta water, a little at a time, to reach your desired consistency.
Remove the skillet from the heat and stir in the grated Pecorino Romano cheese until it is well incorporated.
Serve the pasta amatriciana hot, garnished with freshly chopped parsley and additional Pecorino Romano cheese if desired.
Nutrition Facts
Calories |
1568 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.1 g | 121% | |
| Saturated Fat | 32.2 g | 161% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 155 mg | 52% | |
| Sodium | 5517 mg | 240% | |
| Total Carbohydrate | 125.3 g | 46% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 19.4 g | ||
| Protein | 60.9 g | 122% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 697 mg | 54% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 1455 mg | 31% | |
*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.
