Pasta Amatriciana (one pan!)

What is Amatriciana?

This familiar pasta dish is named for the place it originated, Amatrice, a small mountain village in Italy. One of the best known pasta sauces in Italian cuisine, all’amatriciana is traditionally prepared with cured pork cheek (guanciale), pecorino cheese, tomatoes, and sometimes onions (thanks, Wikipedia). Amatriciana is usually served with bucatini or spaghetti.

How we’ve made it easier

I’ve made this iconic dish easier for you with my one pan pasta recipe. You’ll love how delicious and healthy it is. No one will guess that you made everything, sauce and pasta, in one pan, in less than 45 minutes!

And I promise you won’t have to ask your harried grocer for cured pork cheek, quite possibly avoiding the stink eye or at the very least, a totally blank look. 

Ingredient Notes

• Pancetta – Pancetta gives this pasta its signature smoky flavor. You could also use bacon, or omit it and sprinkle in a little smoked paprika for a vegetarian version. It won’t be quite the same, of course, but it will be delicious!
• Red Onion – A yellow onion or sweet onion will work fine as well.
• Dry White Wine – The wine adds a nice layer of flavor, but if you prefer to omit it, just use a little extra chicken broth.
• Crushed Tomatoes & Fire Roasted Diced Tomatoes – The crushed tomatoes provide the bulk of the sauce, and the fire roasted tomatoes give it an extra layer of smokiness. If you can’t find them, regular diced tomatoes will work.
• Chicken Broth – For a vegetarian version (if you’re opting for smoked paprika as I mentioned above), use vegetable broth.
• Whole Wheat Pasta – Our family loves whole wheat pasta, but choose a more traditional pasta if you’d like, or a gluten-free pasta. Keep in mind cooking time may change slightly.
• Herbs and Spices: You’ll need garlic, red pepper flakes, oregano, parsley, and basil.
• Parmesan Cheese – This is optional, but of course highly recommended.

How to make pasta amatriciana

Choose the right pan. You’ll need a large straight-sided skillet with a cover, a sharp knife for the onion and garlic, and a can opener. That’s it — no colander or big pasta pot to wash. The pasta is cooked right in the sauce.

Sauté. Begin by briefly cooking the pancetta in the skillet, then adding the onion, and then the garlic and red pepper flakes. All this sautéing shouldn’t take much more than 15 minutes, if that. Add the wine and cook over high heat until the wine is reduced by half. Just savor that lovely smell of wine cooking with pancetta, garlic, and onion. Yum!

Add sauce and dry pasta. Pour in the canned tomatoes, broth and dried oregano, stir everything well, and then add the uncooked pasta, making sure it’s all nicely tucked into the sauce. Lower the heat, cover the pan, and simmer until the pasta is al dente. Give it a stir now and then. If it’s looking a little dry, add a bit more broth or water. The pasta absorbs a lot of liquid.

Serve. Sprinkle with the fresh parsley and basil, and Parmesan cheese, if you like. I bet you can’t wait for your first forkful! And wasn’t that so easy?

Recipe Variations

• Substitute bacon. If you prefer, bacon is a less expensive stand-in for pancetta. Substitute 5 to 6 slices of thick cut bacon, chopped into 1-inch pieces. Proceed with the recipe as directed. 
• Choose the pasta you like best, whether it’s regular, whole wheat, or gluten-free. Adjust cooking time according to what type of pasta you choose. Refer to the package for instructions.
• Spice it up by adding more red pepper flakes or black pepper.

Storage & Reheating Tips

Refrigerate/Freeze: Refrigerate leftovers, covered, for up to 3 days. You can freeze this pasta as well. Thaw overnight in the fridge before reheating.

Reheat: Leftover pasta can be reheated gently in the microwave or in a skillet, adding more broth if the pasta seems too dry.