I made Ina Garten's favorite weeknight pasta and had an easy and delicious dinner ready in 30 minutes

First publishedJul 28, 18:21 UTC

Last updatedJul 29, 21:20 UTC · 16h ago

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Business Insider6I made Ina Garten's favorite weeknight pasta and had an easy and delicious dinner ready in 30 minutesJul 28, 18:21 UTCOpen ↗

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I made Ina Garten's favorite weeknight pasta for dinner.The dish features classic Italian ingredients like bucatini, pecorino cheese, and pancetta.Garten's pasta only took 30 minutes, perfect after a long day at work.Every chef has a go-to weeknight pasta.Gordon Ramsay loves whipping up a 10-minute turkey and leek pasta every week for his kids. Ina Garten prefers a more Italian style, one with bucatini, pancetta, and pecorino."Everyone needs a few quick pasta dinners in their repertoire, and this one is really adaptable," Garten wrote in "Go-To Dinners," her most recent cookbook. "It's wonderful as is, but you could also serve it with veal meatballs one night and with a big dollop of ricotta the next."I love whipping up Garten's pastas — I've even ranked them — so I knew I had to try this.You probably already have most of the ingredients for Ina Garten's weeknight pasta.To make four servings of Garten's weeknight pasta at home, you'll need:1 pound of dried spaghettoni or bucatini1 ½ cups of chopped yellow onion1 cup of freshly grated Italian pecorino cheese½ cup of dry red wine, such as Chianti1 can (14.5 ounces) of crushed San Marzano tomatoes6 ounces of (¼-inch) diced pancetta2 cloves of minced garlic1 ½ teaspoons of sugar½ teaspoon of crushed red pepper flakes¼ cup of julienned fresh basil leaves, plus extra for servingGarten notes that regular spaghetti, which is thinner than spaghettoni, can also be used with this recipe.Before I started cooking, I prepped my herbs and veggies.I chopped the onion, minced my garlic cloves, and julienned the basil.Once my prep was done, I filled a large pot with water, added two tablespoons of salt, and brought it to a boil so it would be ready to cook the pasta later.Then I began making the sauce.I added three tablespoons of olive oil to my Dutch oven, which I placed over medium-low heat.I threw in the diced pancetta, using a little more than Garten had recommended.I had bought two 4-ounce packets of diced pancetta, so I decided to add a little more to the pasta. I ended up loving the extra flavor, so I'd recommend trying this.Garten recommends sautéing the pancetta for five to seven minutes, until the pieces have browned.

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  I made Ina Garten's favorite weeknight pasta and had an easy and delicious dinner ready in 30 minutes

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