Low Sodium Pasta Amatriciana

Transform your Italian weeknight dinner with this *Low Sodium Pasta Amatriciana*—a flavorful twist on the classic Roman dish, expertly crafted to deliver bold taste with less salt. Featuring hearty whole-wheat spaghetti and crispy low sodium pancetta, this recipe creates a rich and satisfying tomato-based sauce using no-salt-added crushed tomatoes, aromatic garlic, and sweet red onion. A hint of red pepper flakes adds subtle heat, while fresh basil and a sprinkle of Pecorino Romano cheese bring authentic, irresistible Italian flavor to every bite. Perfectly balanced and ready in just 35 minutes, this heart-healthy pasta dish is ideal for anyone seeking big flavor without the excess sodium. Whether for a family dinner or a cozy night in, this wholesome meal is sure to impress.

Nutriscore Rating: 74/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 4

Ingredients

• 12 oz Whole-wheat spaghetti
• 4 oz Low sodium pancetta
• 2 tbsp Extra virgin olive oil
• 2 Garlic cloves, minced
• 1 medium Red onion, finely chopped
• 0.5 tsp Red pepper flakes
• 28 oz No salt added crushed tomatoes
• 0.5 cup Fresh basil leaves, chopped
• 0.75 cup Grated Pecorino Romano cheese
• 0.5 tsp Ground black pepper

Directions

Step 1

Bring a large pot of water to a boil, and cook the whole-wheat spaghetti according to package instructions until al dente. Drain and set aside, reserving 1 cup of pasta cooking water.

Step 2

In a large skillet over medium heat, add the low sodium pancetta and cook until it begins to render fat and becomes crispy, about 5-7 minutes. Remove and set aside, leaving the drippings in the skillet.

Step 3

Add extra virgin olive oil to the skillet along with the minced garlic and chopped red onion. Sauté until the onion is translucent and the garlic is fragrant, about 3 minutes.

Step 4

Stir in the red pepper flakes and cook for an additional 30 seconds.

Step 5

Add the no salt added crushed tomatoes to the skillet, stir to combine, and simmer for 10 minutes, allowing the flavors to meld.

Step 6

Adjust the consistency of the sauce as needed by adding the reserved pasta water, 1/4 cup at a time.

Step 7

Fold the crispy pancetta back into the skillet and mix well.

Step 8

Stir the cooked spaghetti into the sauce, ensuring the pasta is thoroughly coated.

Step 9

Turn off the heat and add the fresh basil leaves, tossing everything together.

Step 10

Serve hot garnished with grated Pecorino Romano cheese and a pinch of ground black pepper.

Nutrition Facts

Serving size	(1693.6g)

Amount per serving	% Daily Value*
Calories	1970.8

Total Fat 108.7g	0%
Saturated Fat 45.4g	0%
Polyunsaturated Fat g
Cholesterol 249.7mg	0%
Sodium 2807.3mg	0%
Total Carbohydrate 148.9g	0%
Dietary Fiber 30.3g	0%
Total Sugars 30.6g
Protein 110.5g	0%

Vitamin D 0IU	0%
Calcium 2285.5mg	0%
Iron 16.2mg	0%
Potassium 2937.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.5%

Protein: 21.9%

Carbs: 29.5%