A smoky, chilli-spiked pasta bowl at approximately 350 calories. Ready in 25 minutes, built for one.
Amatriciana traditionally leans on guanciale for its smoky backbone. Turkey rashers do the same job here for a fraction of the fat, crisping up in a dry pan before the onion, garlic, and red pepper go in. Wholemeal pasta gives it more substance and a genuinely useful amount of fiber, and the whole bowl lands at around 350 calories and 6 WW Classic Points. It is a proper single-serving supper that takes about as long as boiling the pasta.
Recipe Info
Serves: 1 | Prep Time: 5 minutes | Cook Time: 20 minutes | Calories per serving: ~350
Nutrition per Serving (Estimated)
Protein: 21g | Fat: 3g | Carbohydrates: 55g | Fiber: 8g
WW Classic Points: Approximately 6 points per serving (estimated from the original 8 point recipe, updated to reflect a right-sized portion of wholemeal pasta and a more generous quantity of vegetables). Note: This estimate is based on the legacy WW points system and is provided as a general reference only.
Ingredients
- 60g / 2oz wholemeal pasta shapes, uncooked weight
- 1/2 vegetable stock cube
- 3 turkey rashers, chopped
- 1/2 onion, peeled and chopped
- 1 garlic clove, peeled and crushed
- 1/2 red pepper, deseeded and chopped
- 1 x 200g / 7oz can chopped tomatoes
- 1/2 teaspoon chilli powder or chilli paste
- Freshly ground black pepper, to taste
- 4 fresh basil leaves, to garnish
Instructions
- Start the pasta. Bring a pan of water to the boil, crumble in the half stock cube, and cook the pasta according to the packet instructions until just al dente.
- Crisp the turkey. Heat a non-stick frying pan over medium-high heat with no oil. Add the turkey rashers, onion, and garlic and dry-fry for 4 to 5 minutes, until the turkey is browned at the edges and the onion has softened.
- Add the pepper. Stir in the red pepper and cook for a further 2 minutes, until it begins to soften but still holds some bite.
- Build the sauce. Add the chopped tomatoes, chilli, and black pepper. Simmer for 10 minutes, until the sauce has thickened and no longer looks watery.
- Combine and serve. Drain the pasta and stir it through the sauce so every piece is coated. Tear over the basil leaves just before serving.
Serving Suggestions
- Add a green salad with a sharp vinaigrette on the side
- Finish with a teaspoon of finely grated Parmesan for very little extra
- Serve with griddled courgette ribbons for more vegetables on the plate
- A squeeze of lemon over the top lifts the whole bowl
- Scale the recipe up and serve family style from the pan
Tips and Variations
- The original version of this recipe listed chopped tomatoes in the method but left them out of the ingredients. They are included here, where they belong
- Dry-frying the turkey rashers with no oil at all is what gives them their crisp edges. Adding fat to the pan steams them instead
- Smoked paprika alongside the chilli deepens the smoky character considerably
- Sliced mushrooms or courgette bulk the sauce out for almost no extra calories
- Cooking the pasta a minute short and finishing it in the sauce helps it absorb more flavor
Why This Recipe Works
The smoky, salty note in a good amatriciana is doing most of the work, and turkey rashers deliver it without the fat that cured pork brings. Trimming the pasta portion slightly and letting tomatoes, onion, and red pepper fill the gap means the bowl looks and eats just as full, while switching to wholemeal takes the fiber from around 3g to 8g. The chilli, garlic, and basil are all free flavor, and they are exactly what makes this taste like a dish rather than a lightened version of one.
Storage and Reheating
The sauce keeps well on its own in an airtight container in the refrigerator for up to 3 days, following USDA guidance on leftovers. Cook the pasta fresh when you come to serve it, as it softens considerably on standing. Reheat the sauce gently in a pan with a splash of water.
Disclaimer: Nutritional information is estimated and may vary based on specific ingredients, brands, and portion sizes used. This recipe is for informational purposes only and is not a substitute for professional dietary or medical advice. Always consult a healthcare provider or registered dietitian for guidance tailored to your individual needs.
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