My kids love pasta. This is a very fast and easy spaghetti dish with turkey bacon, tomatoes, white wine and cheese. Spaghetti Al’Amatriciana is traditionally made with pancetta or bacon, but this recipe uses heart-healthier turkey bacon, which I like just as much.
Also, Spaghetti Al’Amatriciana is supposed to be spicy. My kids don’t do “spicy” at all, so I left the red pepper flakes out of this, but I recommend you use the red pepper flakes if you can!
The alcohol in the wine cooks off in about one minute, so don’t worry about feeding this to kids.
Spaghetti Al’Amatriciana
Servings: 4
Ingredients
- 8 ounces uncooked spaghetti (or pasta of your choice)
- 1 tablespoon olive oil
- ½ onion (chopped)
- 2 ounces turkey bacon (chopped)
- ¼ cup dry white wine
- 1 tablespoon tomato paste
- 1½ cup canned whole tomatoes
- ¼ teaspoon red pepper flakes (optional, to desired spiciness)
- ¼ teaspoon ground black pepper
- 1 ounce Parmesan cheese
Instructions
- Heat the olive oil in a saucepan over medium heat and cook the onion and turkey bacon until the onion is soft and translucent, and the turkey bacon is lightly browned (this takes about 6 minutes)
- Add the white wine and tomato paste. Stir and cook for 1 minute until the alcohol evaporates.
- Add the whole tomatoes. Crank the heat up to high until the sauce starts to boil, then turn the heat down to medium0low and let the sauce simmer, uncovered, stirring occasionally for about 15-20 more minutes. Break up the tomatoes with your spatula as you stir.
- Meanwhile, while the sauce is simmering, boil a pot of water and cook the spaghetti according to package instructions.
- Drain the spaghetti. Stir the sauce, grated Parmesan cheese and spaghetti together (I put a little extra grated Parmesan on mine.)
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