Vegetarian Amatriciana Sauce

Transform your pasta night with this rich and hearty Vegetarian Amatriciana Sauce, a plant-based twist on the classic Italian favorite! This recipe swaps traditional pork for tender, golden-brown sautéed eggplant, creating a smoky depth of flavor that beautifully complements the robust crushed tomatoes. Infused with aromatics like garlic, onions, and smoked paprika, and finished with a vibrant touch of fresh basil, this dish delivers bold, savory notes in every bite. Ready in just an hour, this vegetarian amatriciana is perfect for busy weeknights or dinner parties alike. Serve it over your favorite pasta and sprinkle with freshly grated Parmesan for an irresistible, meat-free meal everyone will adore.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 3 tablespoons Olive oil
• 1 Large eggplant
• 1 Onion
• 3 Garlic cloves
• 0.5 teaspoon Crushed red pepper flakes
• 1 teaspoon Smoked paprika
• 28 ounces Canned crushed tomatoes
• 1 teaspoon Salt
• 0.25 teaspoon Black pepper
• 0.5 cup Fresh basil leaves
• 0.5 cup Parmesan cheese

Directions

Step 1

Dice the eggplant into small cubes of about 1/2 inch and sprinkle with a pinch of salt. Allow to sit for 10 minutes, then blot dry with paper towels to remove excess moisture.

Step 2

Heat the olive oil over medium-high heat in a large skillet.

Step 3

Add the diced eggplant to the skillet and sauté until golden brown and tender, about 8-10 minutes. Remove the eggplant from the skillet and set aside.

Step 4

In the same skillet, reduce the heat to medium and add the chopped onion. Sauté for about 5 minutes until softened and translucent.

Step 5

Add the minced garlic, crushed red pepper flakes, and smoked paprika; cook for an additional 2 minutes, stirring frequently.

Step 6

Pour in the canned crushed tomatoes, stirring well to combine.

Step 7

Season the sauce with salt and black pepper. Let it simmer gently for about 20 minutes, stirring occasionally, until the sauce thickens.

Step 8

Return the sautéed eggplant to the skillet and stir to coat with the tomato sauce. Continue to simmer for another 5 minutes.

Step 9

Chop the fresh basil leaves and stir them into the sauce during the last minute of cooking.

Step 10

Taste the sauce and adjust seasoning if necessary.

Step 11

Serve over cooked pasta, garnished with grated Parmesan cheese. Enjoy!

Nutrition Facts

Serving size	(1463.9g)

Amount per serving	% Daily Value*
Calories	955.0

Total Fat 59.5g	0%
Saturated Fat 15.7g	0%
Polyunsaturated Fat 4.0g
Cholesterol 44.5mg	0%
Sodium 3691.9mg	0%
Total Carbohydrate 90.6g	0%
Dietary Fiber 32.6g	0%
Total Sugars 52.0g
Protein 34.0g	0%

Vitamin D 0IU	0%
Calcium 732.0mg	0%
Iron 9.1mg	0%
Potassium 4154.2mg	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: 51.8%

Protein: 13.2%

Carbs: 35.1%