One-pot bucatini all’Amatriciana with artichokes
1 oz, diced
1 large, thinly sliced
2 large clove(s), thinly sliced
crushed red pepper flakes
8 oz, bucatini variety
fresh cherry tomato(es)
20 oz, and/or grape tomatoes, assorted variety, halved
canned low-sodium chicken broth
32 fl oz
6 oz, drained, coarsely chopped
¼ cup(s), flat leaf variety, coarsely chopped
grated Parmesan cheese
4 Tbsp, divided
- 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