Why You’ll Love Marry Me Pasta Recipe
Marry Me Pasta delivers bold, savory flavor with relatively simple ingredients you likely already have on hand. The sauce is rich and well‑balanced with sweetness from crushed tomatoes, a bit of heat from crushed red pepper, and depth from the wine and pancetta. Plus, it comes together in about half an hour, making it a weeknight favorite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 teaspoon extra‑virgin olive oil or bacon grease
1 cup (8 ounces) diced pancetta
1 medium yellow or white onion, diced
12 ounces angel hair pasta
1 (28‑ounce) can crushed tomatoes
1 cup dry red wine
2 teaspoons granulated sugar
1 teaspoon crushed red pepper flakes
¼ teaspoon salt, plus more for seasoning the pasta water
⅛ teaspoon freshly ground black pepper
Freshly grated Romano or Parmigiano Reggiano cheese, to taste
Directions
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Bring a large pot of salted water to a boil over high heat.
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Meanwhile, heat the oil in a large, deep skillet or braiser over high heat for 1 to 2 minutes. Add the diced pancetta and sauté, stirring frequently, until the pancetta renders and begins to crisp, about 5 minutes.
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Add the diced onion and continue sautéing on high, stirring often, for 3 to 5 minutes. Reduce the heat to low and cook, stirring occasionally, until the pancetta is crisp and the onions are somewhat caramelized, about 10 minutes.
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When the water is boiling, add the pasta and cook according to package instructions until al dente, about 2–5 minutes for angel hair. Drain the pasta.
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Add the crushed tomatoes, red wine, sugar, crushed red pepper flakes, salt, and black pepper to the pancetta and onions. Bring the heat up to medium and cook, stirring occasionally, until the wine has reduced and the sauce has thickened, about 5–10 minutes.
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Add the drained pasta to the sauce and toss over low heat until well coated.
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Serve with generous freshly grated Romano or Parmigiano Reggiano cheese.
Servings and timing
Servings: About 4 to 6 servings
Prep time: ~10 minutes
Cook time: ~20–25 minutes
Total time: ~30–35 minutes
Variations
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Add sautéed mushrooms or fresh basil for extra depth of flavor.
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Substitute guanciale for pancetta for a more authentic Italian twist.
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Add cooked chicken or shrimp to make it a heartier meal.
Storage/Reheating
Storage: Refrigerate leftovers in an airtight container for up to 3–4 days.
Reheating: Warm gently on the stovetop over low heat, adding a splash of water or broth if the sauce thickens too much. You can also microwave individual portions, stirring halfway through.
FAQs
What kind of pasta works best?
Angel hair is traditional here, but you can use spaghetti, linguine, or other long pasta shapes.
Can I make this vegetarian?
Yes — omit the pancetta and add extra vegetables like mushrooms or spinach.
Do I have to use wine in the sauce?
Wine adds depth of flavor, but if you prefer not to use alcohol, substitute low‑sodium broth.
Can this be made vegan?
Yes — use plant‑based pasta, replace pancetta with a plant protein or mushrooms, and use vegan cheese.
Is this sauce spicy?
It has a mild kick from crushed red pepper; adjust the amount to taste.
Can I prep this ahead of time?
You can prep the pancetta and diced onion ahead, but best to cook and serve fresh.
What cheese is recommended?
Romano or Parmigiano Reggiano are ideal for topping.
Can I freeze leftovers?
Freezing is not recommended because the sauce texture may change.
How do I prevent the sauce from being watery?
Simmer until the sauce reduces and thickens before adding pasta.
Can I use fresh tomatoes instead of canned?
You can, but canned crushed tomatoes give more consistent flavor and texture.
Conclusion
Marry Me Pasta is a satisfying dish that combines simple pantry ingredients into a flavorful, rich pasta dinner. Its ease of preparation and bold taste make it a great choice for weeknight meals or special occasions, especially when you want something comforting and memorable.
Marry Me Pasta
Marry Me Pasta is a rich and creamy dish featuring sun-dried tomatoes, garlic, heavy cream, and Parmesan cheese, combined with tender chicken and pasta. This flavorful and indulgent recipe is rumored to be so good it might just elicit a marriage proposal!
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Halal
Ingredients
- 2 tablespoons olive oil
- 2 boneless, skinless chicken breasts
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper
- 3 cloves garlic, minced
- 1 teaspoon red pepper flakes
- 1/2 cup chopped sun-dried tomatoes (packed in oil, drained)
- 3/4 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon dried oregano
- 8 ounces pasta (such as penne or fettuccine)
- Fresh basil leaves, for garnish (optional)
Instructions
- Heat olive oil in a large skillet over medium heat.
- Season chicken breasts with 1/2 teaspoon salt and black pepper. Add to skillet and cook for 5-6 minutes per side, until golden and cooked through. Remove and set aside.
- In the same skillet, add garlic and red pepper flakes; cook for 30 seconds until fragrant.
- Add sun-dried tomatoes and cook for another 1-2 minutes.
- Pour in heavy cream and chicken broth, stir to combine.
- Add Parmesan cheese, oregano, and remaining 1/2 teaspoon salt. Simmer the sauce for 3-4 minutes until slightly thickened.
- Meanwhile, cook pasta according to package instructions. Drain and set aside.
- Slice the cooked chicken and return it to the skillet.
- Add cooked pasta to the skillet and toss everything to coat well with the sauce.
- Garnish with fresh basil leaves if desired and serve hot.
Notes
- You can substitute chicken with shrimp or tofu for a variation.
- Adjust the amount of red pepper flakes to control the spice level.
- Use freshly grated Parmesan for the best flavor and texture.
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 5g
- Sodium: 820mg
- Fat: 35g
- Saturated Fat: 16g
- Unsaturated Fat: 17g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 130mg
