Vegetarian Amatriciana Sauce
This Vegetarian Amatriciana Sauce is a plant-based twist on the classic Italian favorite, combining robust flavors and wholesome ingredients for a comforting, meat-free meal. Tender cubes of sautéed eggplant replace the traditional pancetta, adding a satisfying texture and smoky flavor, while smoked paprika and crushed red pepper flakes bring a subtle heat that elevates the rich tomato base. Fresh basil infuses the sauce with an herbal brightness, and a sprinkle of Parmesan cheese provides the perfect finishing touch. Ready in just under an hour, this hearty and flavorful sauce is perfect for serving over your favorite pasta, making it an ideal weeknight dinner or a special weekend treat. Explore this vegetarian take on Amatriciana and savor the vibrant, comforting essence of Italian cuisine in every bite.
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Recipe Information
Ingredients
- 3 tablespoons Olive oil
- 1 Large eggplant
- 1 Onion
- 3 Garlic cloves
- 0.5 teaspoon Crushed red pepper flakes
- 1 teaspoon Smoked paprika
- 28 ounces Canned crushed tomatoes
- 1 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup Fresh basil leaves
- 0.5 cup Parmesan cheese
Instructions
Dice the eggplant into small cubes of about 1/2 inch and sprinkle with a pinch of salt. Allow to sit for 10 minutes, then blot dry with paper towels to remove excess moisture.
Heat the olive oil over medium-high heat in a large skillet.
Add the diced eggplant to the skillet and sauté until golden brown and tender, about 8-10 minutes. Remove the eggplant from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the chopped onion. Sauté for about 5 minutes until softened and translucent.
Add the minced garlic, crushed red pepper flakes, and smoked paprika; cook for an additional 2 minutes, stirring frequently.
Pour in the canned crushed tomatoes, stirring well to combine.
Season the sauce with salt and black pepper. Let it simmer gently for about 20 minutes, stirring occasionally, until the sauce thickens.
Return the sautéed eggplant to the skillet and stir to coat with the tomato sauce. Continue to simmer for another 5 minutes.
Chop the fresh basil leaves and stir them into the sauce during the last minute of cooking.
Taste the sauce and adjust seasoning if necessary.
Serve over cooked pasta, garnished with grated Parmesan cheese. Enjoy!
Nutrition Facts
Calories |
955 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.5 g | 76% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 3692 mg | 161% | |
| Total Carbohydrate | 90.6 g | 33% | |
| Dietary Fiber | 32.6 g | 116% | |
| Total Sugars | 52.0 g | ||
| Protein | 34.0 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 732 mg | 56% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 4154 mg | 88% | |
*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.
