One pot bucatini amatriciana comes together in 20 minutes. It is perfect for a quick family meal or a dinner party. Salty pancetta and spicy red pepper flakes add all the flavor in one pot bucatini amatriciana.
This pasta has been in my brain noodling around for a few weeks now. (Get it? Noodling? Because of noodles!)
I do love a good one pot pasta, so why not add another one to the rotation?!?!
Then I went on vacation, got home, and took a week off to recover from vacation before I started cooking meals again. When I was finally ready to kick off the week with a good family dinner, this idea came back to the front of my mind.
Thank God my good memory still overpowers my mom brain.
Don’t go thinking I am a dinner hero quite yet.
The day I planned to make this, both kids said no to noodles. I figured noodles would be an easy sell, but alas, wrong again, Mom. I also figured since this was a one pot pasta I could hold off on dinner creation until about 6 pm.
Ya know, just wait long enough until they were hangry and then have to scramble to figure out a new meal they actually wanted. Great plan, right?
I know, I know. I should just say they eat what I make or they go hungry. I am a wuss. I just popped in some chicken nuggets and cut some fruit. Dinner for kids done.
That brings us to almost 7pm.
Mike was pacing the kitchen asking a lot of questions about the big pot of noodles I finally threw together. Anybody else get nervous making dinner when their significant other is pacing in the kitchen?
I managed to get this dinner together in 20 minutes. I am also happy to report we will be eating one pot bucatini amatriciana again this week, for sure!
Hopefully in a more timely and planned out manner this time.
- 1, 28 oz can crushed tomatoes
- 28 oz water
- 12 oz bucatini noodles
- 2 tbsp extra virgin olive oil
- 4 thick-cut slices of pancetta, diced
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 1/2 tsp crushed red pepper flakes
- 1/4 tsp freshly cracked black pepper
- 1/2 tsp salt
- Heat olive oil in a large skillet over medium. Add pancetta and onion to the skillet once the olive oil begins to shimmer. cook for 4-5 minutes until crispy and onions are translucent.
- Add garlic, red pepper, and black pepper. Mix to combine. Cook for 2 minutes.
- Add tomatoes and salt. Mix to combine. Fill the tomato can with water. Add to skillet and mix to combine.
- Crack the noodles in half, add them to the liquid, and mix until the noodles are covered with liquid.
- Cover with a lid and simmer for 18 minutes over medium/high heat.
- Stir occasionally to ensure noodles do not stick together or to the bottom of the pan.
- When noodles are al dente, remove pan from heat. Serve with a little grated parmesan cheese and fresh basil for garnish.
If you don't like spicy food, reduce the crushed red pepper flakes to 1/4 tsp.