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Photo of One-pot bucatini al’Amatricianna with artichokes by WW

One-pot bucatini al’Amatricianna with artichokes

9
Points® value
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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