Description
Ina Garten’s weeknight spaghettoni masterpiece blends Italian countryside charm with quick culinary magic. Rustic pancetta and ripe tomatoes dance together, creating a simple yet luxurious pasta experience perfect for elegant home dining.
Ingredients
Scale
Main Ingredients:
- 1 pound dried spaghettoni or bucatini
- 6 ounces (170 grams) diced pancetta
- 1 (14.5-ounce) (411 grams) can crushed San Marzano tomatoes
Vegetables and Aromatics:
- 1½ cups chopped yellow onion (1 large)
- 2 teaspoons minced garlic (2 cloves)
- ½ teaspoon crushed red pepper flakes
- ¼ cup julienned fresh basil leaves, plus extra for serving
Liquids and Seasonings:
- ½ cup dry red wine, such as Chianti
- 1½ teaspoons sugar
- 1 cup freshly grated Italian Pecorino cheese, divided (4 ounces)
- Kosher salt and freshly ground black pepper
- Good olive oil
Instructions
- Prepare a large pot by filling it with water and adding of salt. Bring the water to a rolling boil over high heat.
- Heat of olive oil in a medium-sized (10-inch) Dutch oven or pot over medium-low temperature. Carefully sauté the pancetta until it turns golden brown and crisp, approximately 5 to 7 minutes. Extract the pancetta using a slotted spoon and set aside temporarily.
- In the same pot with residual oil, introduce the finely chopped onion. Allow the onion to soften and caramelize, stirring occasionally for about 10 minutes.
- Reintroduce the reserved pancetta into the pot. Add minced garlic and crushed red pepper flakes. Stir the ingredients and let them meld together for approximately 1 minute, releasing their aromatic qualities.
- Pour the red wine into the pot, creating a deglazing effect. Allow the liquid to reduce and concentrate, cooking for 3 to 5 minutes until it nearly completely evaporates.
- Incorporate crushed tomatoes and a pinch of sugar into the mixture. Elevate the temperature to bring the sauce to a gentle boil, then immediately reduce heat. Simmer uncovered for 10 minutes, periodically stirring to prevent sticking.
- Season the sauce with of salt and ½ teaspoon (2.5 grams) of freshly ground black pepper. Taste and adjust seasoning as needed.
- Submerge the spaghettoni or bucatini into the boiling salted water. Cook the pasta approximately 2 minutes less than the package’s recommended al dente timing.
- Transfer the partially cooked pasta directly into the sauce using tongs, ensuring to bring along some pasta water. Gently combine over low heat for 2 minutes, creating a cohesive sauce consistency.
- Remove the pot from heat. Fold in ½ cup (50 grams) of Pecorino cheese and ¼ cup (15 grams) of fresh basil leaves. Toss thoroughly to distribute evenly.
- Plate the pasta in serving bowls. Garnish with the remaining ½ cup (50 grams) of Pecorino cheese and additional basil leaves. Serve immediately while piping hot.
Notes
- Elevate your dish by selecting premium pancetta from Italian specialty stores for authentic, rich flavor.
- Undercook pasta slightly, aiming for al dente texture, which allows it to continue absorbing sauce during serving.
- Liquid gold comes from reserved pasta water – this starchy secret helps bind sauce and pasta perfectly.
- Professional chefs recommend tasting and adjusting seasonings just before plating to ensure maximum deliciousness.
- Finishing touches matter – generously garnish with freshly grated Pecorino and vibrant basil leaves for restaurant-quality presentation.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (1 cup or about 240 g)
- Calories: 620
- Sugar: 5 g
- Sodium: 850 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Carbohydrates: 70 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 35 mg