One-pot bucatini al’Amatricianna with artichokes
9
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Make sure to watch this recipe carefully. One pot pastas can stick so it’s important to stand by to stir throughout the cooking process.
Ingredients
Pancetta
1 oz, diced
Canned low-sodium chicken broth
32 fl oz
Onion
1 large, thinly sliced
Garlic
2 clove(s), large, thinly sliced
Crushed red pepper flakes
¼ tsp(s)
Uncooked pasta
8 oz, bucatini variety
Cherry tomatoes
20 oz, assorted variety, halved
Marinated artichokes
6 oz, drained, coarsely chopped
Fresh parsley
¼ cup(s), flat leaf variety, coarsely choppped
Parmesan cheese
4 tbsp(s)
Table salt
¼ tsp(s)
Instructions
1
Place a large, deep nonstick skillet (12 in-diameter) or soup pot over medium heat. Add pancetta; cook, stirring occasionally, until crisp, about 5 minutes. Transfer pancetta to a plate with a slotted spoon; set aside.
2
Add onion to skillet; cover and cook over medium-high heat, stirring occasionally, until golden, 6–8 minutes. Add garlic and pepper flakes; cook, uncovered, stirring, until fragrant, about 30 seconds. Add pasta, tomatoes and broth; increase heat to high and bring to a boil. Cook, uncovered, stirring frequently with tongs, until pasta is al dente and liquid has reduced to a saucy consistency, 9–10 minutes.
3
Remove pan from heat; stir in pancetta, artichokes, parsley, 2 Tbsp cheese and salt. Serve sprinkled with remaining 2 Tbsp cheese.
4
Serving size: 1 1/2 c
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