One-Pot Bucatini All’Amatricianna with Artichokes
- Total Time
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.
pancetta1 oz, diced
uncooked onion(s)1 large, thinly sliced
garlic clove(s)2 clove(s), large, thinly sliced
crushed red pepper flakes¼ tsp
uncooked pasta8 oz, bucatini variety
fresh cherry tomato(es)20 oz, and/or grape tomatoes, assorted variety, halved
canned low-sodium chicken broth32 fl oz
marinated artichokes6 oz, drained, coarsely chopped
fresh parsley¼ cup(s), flat leaf variety, coarsely chopped
grated Parmesan cheese4 Tbsp, divided
table salt¼ tsp
- 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.
- 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.
- Remove pan from heat; stir in pancetta, artichokes, parsley, 2 Tbsp cheese and salt. Serve sprinkled with remaining 2 Tbsp cheese.
- Serving size: 1 1/2 c