Ina Garten Weeknight Spaghettoni With Tomatoes & Pancetta

Ina Garten weeknight spaghettoni with tomatoes & pancetta solves the busy night problem. The sauce comes together while the pasta water heats, so this family dinner is on the table in about 40 minutes. You can prep ahead and reheat the sauce too.

Pull the pasta 2 minutes before al dente, then finish it in the sauce with a splash of pasta water. That last stretch is what makes the sauce cling instead of pooling at the bottom of the bowl.

Source: Go-To Dinners (2022)

Ina Garten Weeknight Spaghettoni With Tomatoes and Pancetta

0.0 from 0 votes

Course: DinnerCuisine: American, ItalianDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

35

minutes

Calories

860

kcal

Thick strands of spaghettoni in a slow-simmered San Marzano sauce with crisp pancetta, red wine and Pecorino, finished right in the pot so every bite stays silky.

Ingredients

• Kosher salt and freshly ground black pepper
  

• Good olive oil
  

• 6 ounces (¼-inch) diced pancetta
  

• 1½ cups chopped yellow onion (1 large)
  

• 2 teaspoons minced garlic (2 cloves)
  

• ½ teaspoon crushed red pepper flakes
  

• ½ cup dry red wine, such as Chianti
  

• 1 (14.5-ounce) can crushed San Marzano tomatoes
  

• 1½ teaspoons sugar
  

• 1 pound dried spaghettoni or bucatini (see note)
  

• 1 cup freshly grated Italian Pecorino cheese, divided (4 ounces)
  

• ¼ cup julienned fresh basil leaves, plus extra for serving

Directions

• Boil the water: Fill a large pot with water. Add 2 tablespoons of salt and bring to a boil.
• Brown the pancetta and onion: Meanwhile, heat 3 tablespoons olive oil in a medium (10-inch) pot or Dutch oven, such as Le Creuset, over medium-low heat. Add the pancetta and sauté 5 to 7 minutes, until browned. Remove to a bowl with a slotted spoon and set aside. Add the onion and sauté for 10 minutes, until starting to brown. Add the reserved pancetta, the garlic, and red pepper flakes and cook for one minute.
• Simmer the sauce: Add the wine and cook for 3 to 5 minutes, until the liquid has almost entirely evaporated. Add the tomatoes and sugar, bring to boil, lower the heat, and simmer uncovered for 10 minutes, stirring occasionally. Add 1 teaspoon salt and ½ teaspoon black pepper and taste for seasonings.
• Finish the pasta in the sauce: Meanwhile, add the pasta to the boiling water and cook for 2 minutes less than al dente according to directions on the package. With tongs, transfer the pasta to the pot with the sauce, bringing some of the pasta water with it. Cook over low heat for 2 minutes, stirring with the tongs and adding more pasta water as needed to make a loose sauce.
• Add the cheese and basil: Off the heat, stir in ½ cup of the Pecorino and the ¼ cup basil and toss with tongs. Taste for seasonings. Transfer to pasta bowls, sprinkle with the remaining ½ cup of Pecorino and more basil, and serve hot.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, OXO 12-inch locking tongs, Cento certified San Marzano tomatoes, 3 cans. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use regular spaghetti instead of spaghettoni?

Yes. Spaghettoni is just a thicker cut than spaghetti, so regular spaghetti works fine and bucatini is the other good swap. The thicker strands hold more sauce, which is why they get called for here. Whatever shape you grab, still pull it 2 minutes early.

Do I need a Dutch oven to make the sauce?

Any heavy 10-inch pot works. The weight matters more than the brand, because a thin pan scorches the onion before it browns properly. Make sure it is wide enough to hold a pound of cooked pasta at the end, or you will be tossing in a second pot.

Can I make this ahead of time?

The sauce is the part that keeps. Cook it through the simmer step, cool it, and refrigerate for up to 4 days, then reheat it while the pasta water comes up. Boil and finish the pasta fresh, since cooked noodles sitting in sauce turn soft.

How long do leftovers keep?

Three days in the fridge in a sealed container. Reheat gently in a skillet with a splash of water, not the microwave, so the sauce loosens instead of drying out. Be honest with yourself though: the texture is never as good as night one, since the pasta keeps drinking up sauce.

Why does my sauce slide off the pasta?

Almost always because the pasta got drained in a colander and the starchy water went down the sink. Lift the noodles straight from the pot with tongs so some of that water rides along, then let everything cook together for 2 minutes. That starch is what binds the sauce to the strands.