Copycat Carrabba's Cavatappi Amatriciana
User Reviews
5
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Prep Time
5 mins
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Cook Time
40 mins
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Total Time
45 mins
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Servings
4
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Calories
601 kcal
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Course
Main Course
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Cuisine
Italian
Copycat Carrabba's Cavatappi Amatriciana
Description
Copycat Carrabba's Cavatappi Amatriciana features a flavorful sauce made from diced pancetta sautéed to a golden brown along with diced onions and minced garlic, creating a savory base. Whole canned tomatoes, crushed or chopped with their juice, combine with red pepper flakes and water to simmer for 20 minutes, resulting in a slightly thickened sauce enriched with butter and Romano cheese. The sauce coats al dente cavatappi pasta, whose spiral shape helps hold the sauce well, adding to the enjoyment of each bite.
The combination of salty pancetta, sweet and tangy tomato sauce, and the gentle heat from red pepper flakes creates a balanced, comforting flavor profile. The sauce's creamy finish from butter and Romano cheese complements the taste and texture of the pasta. This dish serves as a hearty meal that can stand on its own, with the richness and spice enough to satisfy without additional sides.
When preparing, simmer the sauce gently to develop depth without reducing it too far, and finish with cheese and butter off the heat to maintain a smooth consistency. Using fresh grated Romano cheese enhances flavor and texture. This recipe yields a classic Italian-inspired pasta dish that can be served immediately upon combining pasta and sauce for best texture.
Ingredients
- 3 tablespoons butter unsalted
- 4 ounces pancetta diced
- 1 small yellow onion peeled and diced
- 2 cloves garlic minced
- 28 ounces whole tomatoes crushed or chopped, canned, in juice
- ½ teaspoon red pepper flakes
- salt to taste
- black pepper to taste
- 12 ounces cavatappi pasta
- ½ cup Romano cheese freshly grated, plus more for garnish
- basil chiffonade, for garnish, fresh
Instructions
- Make the sauce by melting 1 tablespoon of butter in a large skillet over medium heat. Once melted add the pancetta and cook until it's lightly golden brown, about 5 minutes, stirring occasionally. Stir in the onions and garlic and cook for 8 minutes, or until the onions are a deep golden color, stirring occasionally.
- While the onions are cooking, crush or chop the whole tomatoes from the can, do not discard the juices. Add the tomatoes and juice from the can to the skillet. Stir in one cup of water and the red pepper flakes. Bring to a boil.
- Once the sauce is boiling, reduce the heat to medium-low and simmer for 20 minutes. Remove from the heat and stir in the remaining 2 tablespoons of butter. Season with salt and pepper to taste.
- While the sauce is simmering, cook the pasta in a large pot of boiling salted water according to the package directions until al dente. Drain the pasta and return it to the cooking pot. Pour the sauce over the pasta and add in the Romano cheese. Stir until combined.
- Transfer the pasta to a serving bowl or portion it onto plates. Garnish with more romano cheese and some chopped basil. Serve warm.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 601 kcal
% Daily Value*
| Calories | 601kcal | 30% |
| Carbohydrates | 75g | 25% |
| Protein | 21g | 42% |
| Fat | 25g | 38% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 54mg | 18% |
| Sodium | 778mg | 32% |
| Potassium | 669mg | 14% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 632IU | 13% |
| Vitamin C | 20mg | 22% |
| Calcium | 224mg | 22% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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