Kickstart your culinary adventure with our roundup of 23 Delicious Amatriciana Recipes Amazing, where the rich, savory flavors of Italy meet your kitchen. Whether you’re craving a quick weeknight dinner or a cozy weekend feast, these recipes promise to deliver comfort in every bite. Dive in and discover your next favorite dish that’ll have everyone asking for seconds!
Classic Spaghetti Amatriciana
Spaghetti Amatriciana is one of those dishes that feels like a warm hug. You’ll love how the salty pancetta and sweet tomatoes come together in this classic Italian pasta.
Ingredients
- For the pasta:
- 1 lb spaghetti
- 1 tbsp salt
- For the sauce:
- 4 oz pancetta, diced
- 1/2 tsp red pepper flakes
- 1/2 cup onion, finely chopped
- 2 cloves garlic, minced
- 28 oz canned whole tomatoes, crushed by hand
- 1/4 cup pecorino romano, grated
- 1/4 cup parmesan, grated
- 1/4 cup reserved pasta water
Instructions
- Bring a large pot of water to a boil over high heat. Add 1 tbsp salt.
- Add 1 lb spaghetti to the boiling water. Cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
- While pasta cooks, heat a large skillet over medium heat. Add 4 oz diced pancetta. Cook until crispy, about 5 minutes.
- Remove pancetta with a slotted spoon. Set aside. Leave fat in the skillet.
- Add 1/2 tsp red pepper flakes and 1/2 cup chopped onion to the skillet. Cook until onion is soft, about 3 minutes.
- Add 2 cloves minced garlic. Cook for 1 minute until fragrant.
- Add 28 oz hand-crushed tomatoes. Simmer for 10 minutes, stirring occasionally. Tip: The sauce should thicken slightly.
- Drain pasta, reserving 1/4 cup pasta water. Add pasta to the skillet with the sauce.
- Toss pasta with the sauce, adding reserved pasta water as needed to loosen the sauce. Tip: The starch in the pasta water helps the sauce cling to the noodles.
- Stir in crispy pancetta, 1/4 cup pecorino romano, and 1/4 cup parmesan. Serve immediately.
Hearty and flavorful, this Spaghetti Amatriciana has a perfect balance of spicy, salty, and sweet. Try topping it with extra grated cheese and a sprinkle of fresh basil for a colorful finish.
Amatriciana with Pancetta and Pecorino
Mmm, you’re in for a treat with this Amatriciana recipe—it’s all about that rich, savory pancetta and sharp pecorino combo. Perfect for when you’re craving something hearty yet simple to whip up.
Ingredients
- For the sauce:
- 1 tbsp olive oil
- 4 oz pancetta, diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 tsp red pepper flakes
- 1 can (28 oz) crushed tomatoes
- Salt, to taste
- For the pasta:
- 12 oz spaghetti
- 1/4 cup reserved pasta water
- For finishing:
- 1/2 cup grated pecorino cheese
- Fresh basil leaves, for garnish
Instructions
- Heat olive oil in a large skillet over medium heat. Add pancetta and cook until crispy, about 5 minutes.
- Add onion to the skillet and sauté until translucent, about 3 minutes. Tip: Stir occasionally to prevent burning.
- Stir in garlic and red pepper flakes, cooking for 1 minute until fragrant.
- Pour in crushed tomatoes and bring to a simmer. Reduce heat to low and let it cook for 15 minutes, stirring occasionally. Tip: The sauce should thicken slightly.
- Meanwhile, cook spaghetti in boiling salted water according to package instructions until al dente. Reserve 1/4 cup of pasta water before draining.
- Add drained spaghetti to the sauce, tossing to combine. Use reserved pasta water to adjust consistency if needed.
- Remove from heat and stir in pecorino cheese until melted and creamy. Tip: The heat from the pasta will melt the cheese perfectly.
- Garnish with fresh basil leaves before serving.
Unbelievably creamy with a kick, this Amatriciana pairs wonderfully with a crisp salad or crusty bread to soak up every last bit of sauce. The pecorino adds a salty depth that’s just irresistible.
Spicy Amatriciana with Chili Flakes
Unbelievably easy and packed with flavor, this Spicy Amatriciana with Chili Flakes is your next weeknight dinner hero. You’ll love how the heat from the chili flakes plays with the rich tomato sauce.
Ingredients
- For the pasta:
- 8 oz spaghetti
- 4 quarts water
- 1 tbsp salt
- For the sauce:
- 2 tbsp olive oil
- 4 oz guanciale, diced
- 1/2 tsp red chili flakes
- 1 clove garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup grated Pecorino Romano
Instructions
- Bring 4 quarts of water to a boil in a large pot. Add 1 tbsp salt and the spaghetti. Cook according to package instructions until al dente, about 8-10 minutes.
- While the pasta cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add the diced guanciale and cook until crispy, about 5 minutes.
- Add 1/2 tsp red chili flakes and 1 minced garlic clove to the skillet. Cook for 30 seconds until fragrant.
- Pour in the 28 oz can of crushed tomatoes. Season with 1/2 tsp salt and 1/4 tsp black pepper. Simmer the sauce for 10 minutes, stirring occasionally.
- Reserve 1/2 cup of pasta water, then drain the spaghetti. Add the pasta to the skillet with the sauce. Toss to combine, adding reserved pasta water as needed to loosen the sauce.
- Remove from heat and stir in 1/4 cup grated Pecorino Romano.
Crazy good, right? The spaghetti is perfectly coated in a spicy, savory sauce with crispy bits of guanciale in every bite. Serve it with extra Pecorino on top and a side of crusty bread to soak up all that deliciousness.
Amatriciana with Fresh Tomatoes
Hey, you know those nights when you crave something hearty yet simple? This Amatriciana with Fresh Tomatoes is your go-to. It’s all about that rich, tangy sauce clinging to perfectly al dente pasta.
Ingredients
- For the sauce:
- 2 tbsp olive oil
- 4 oz guanciale, diced
- 1/2 tsp red pepper flakes
- 4 garlic cloves, minced
- 4 cups fresh tomatoes, diced
- 1/2 cup white wine
- Salt to taste
- For the pasta:
- 12 oz spaghetti
- 1/4 cup reserved pasta water
- 1/2 cup grated Pecorino Romano
Instructions
- Heat olive oil in a large skillet over medium heat. Add guanciale and cook until crispy, about 5 minutes.
- Stir in red pepper flakes and garlic, cooking for 1 minute until fragrant.
- Add tomatoes and white wine, simmering for 20 minutes until the sauce thickens. Season with salt.
- Meanwhile, cook spaghetti in boiling salted water until al dente, about 8 minutes. Reserve 1/4 cup pasta water before draining.
- Toss the drained spaghetti with the sauce, adding reserved pasta water as needed to loosen the sauce.
- Stir in Pecorino Romano until the pasta is evenly coated.
This dish boasts a velvety sauce with a kick from the pepper flakes. Try topping it with extra Pecorino and a drizzle of olive oil for an extra touch of luxury.
Rigatoni Amatriciana with Guanciale
Alright, let’s dive into making a dish that’s as comforting as it is flavorful. Rigatoni Amatriciana with Guanciale is a classic Italian pasta that brings together smoky, salty guanciale with a tangy tomato sauce. You’re going to love how simple yet satisfying this meal is.
Ingredients
- For the pasta:
- 1 lb rigatoni
- 4 quarts water
- 1 tbsp salt
- For the sauce:
- 8 oz guanciale, diced
- 1/2 tsp red pepper flakes
- 1/2 cup white wine
- 28 oz canned whole tomatoes, crushed by hand
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup grated Pecorino Romano cheese
Instructions
- Bring 4 quarts of water to a boil in a large pot. Add 1 tbsp salt and the rigatoni. Cook according to package instructions until al dente, about 12 minutes.
- While the pasta cooks, heat a large skillet over medium heat. Add the diced guanciale and cook until crispy, about 5 minutes. Tip: Render the fat slowly for maximum flavor.
- Remove half the guanciale with a slotted spoon and set aside for garnish. Leave the fat in the skillet.
- Add 1/2 tsp red pepper flakes to the skillet and toast for 30 seconds until fragrant.
- Pour in 1/2 cup white wine to deglaze the pan, scraping up any browned bits. Cook until the wine is reduced by half, about 2 minutes.
- Add the crushed tomatoes, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer the sauce for 10 minutes, stirring occasionally. Tip: A splash of pasta water can help thicken the sauce if needed.
- Drain the pasta, reserving 1 cup of pasta water. Add the pasta to the skillet with the sauce.
- Toss the pasta with the sauce over low heat, adding reserved pasta water as needed to loosen the sauce. Tip: The sauce should cling to the pasta, not pool at the bottom of the skillet.
- Remove from heat and stir in 1/2 cup grated Pecorino Romano cheese.
- Serve immediately, garnished with the reserved guanciale and extra cheese if desired.
Just imagine the perfect bite: al dente rigatoni coated in a rich, slightly spicy sauce, with crispy bits of guanciale adding a salty crunch. This dish is a crowd-pleaser, especially when served with a simple green salad and a glass of red wine.
Amatriciana Sauce with Red Wine
Now, let’s dive into making a comforting bowl of Amatriciana Sauce with Red Wine. It’s a hearty, flavorful dish that’s perfect for those nights when you crave something both simple and satisfying.
Ingredients
- For the sauce:
- 1 tbsp olive oil
- 4 oz guanciale, diced
- 1/2 cup red wine
- 1 can (28 oz) whole peeled tomatoes, crushed by hand
- 1/2 tsp red pepper flakes
- Salt to taste
- For serving:
- 12 oz spaghetti
- 1/2 cup grated Pecorino Romano cheese
Instructions
- Heat olive oil in a large skillet over medium heat. Add guanciale and cook until crispy, about 5 minutes.
- Pour in red wine, scraping the bottom of the skillet to release any browned bits. Let it simmer until reduced by half, about 3 minutes.
- Add crushed tomatoes and red pepper flakes. Stir well and bring to a simmer. Cook uncovered for 20 minutes, stirring occasionally.
- Meanwhile, cook spaghetti in a large pot of boiling salted water until al dente, about 8 minutes. Reserve 1/2 cup of pasta water, then drain.
- Add cooked spaghetti to the sauce, tossing to coat. If needed, add reserved pasta water a little at a time to loosen the sauce.
- Serve immediately, topped with grated Pecorino Romano cheese.
Enjoy the rich, tangy flavors of this Amatriciana Sauce, with the red wine adding a depth that’s hard to resist. Try serving it with a side of crusty bread to soak up every last bit of sauce.
Vegetarian Amatriciana with Eggplant
Just when you thought Amatriciana couldn’t get any better, here comes a vegetarian twist that’s all about bold flavors and hearty textures. You’re going to love how the eggplant steps in to make this dish just as satisfying as the original.
Ingredients
- For the sauce:
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1/2 tsp red pepper flakes
- 1 can (28 oz) crushed tomatoes
- 1 tsp salt
- For the eggplant:
- 1 large eggplant, cut into 1/2-inch cubes
- 1/2 tsp salt
- 2 tbsp olive oil
- To finish:
- 1/2 cup grated Pecorino Romano cheese
- 1/4 cup fresh basil, torn
Instructions
- Heat 2 tbsp olive oil in a large skillet over medium heat. Add the onion and cook until translucent, about 5 minutes.
- Add the garlic and red pepper flakes, cooking for another minute until fragrant.
- Stir in the crushed tomatoes and 1 tsp salt. Simmer uncovered for 20 minutes, stirring occasionally.
- While the sauce simmers, toss the eggplant cubes with 1/2 tsp salt and let sit for 10 minutes to draw out moisture. Pat dry with paper towels.
- In a separate skillet, heat 2 tbsp olive oil over medium-high heat. Add the eggplant and cook until golden brown on all sides, about 10 minutes.
- Combine the cooked eggplant with the tomato sauce. Simmer together for 5 minutes to blend flavors.
- Remove from heat and stir in the Pecorino Romano cheese and fresh basil.
The eggplant brings a meaty texture that pairs perfectly with the spicy, tangy sauce. Serve it over a bed of al dente spaghetti or with a chunk of crusty bread to soak up every last bit.
Amatriciana with Mushrooms and Thyme
Today’s the perfect day to whip up something comforting yet sophisticated. You’ll love how this Amatriciana with Mushrooms and Thyme brings a twist to the classic with its earthy flavors.
Ingredients
- For the pasta:
- 8 oz spaghetti
- 4 cups water
- 1 tbsp salt
- For the sauce:
- 2 tbsp olive oil
- 1 cup diced pancetta
- 1 cup sliced mushrooms
- 1 tsp fresh thyme
- 1 clove garlic, minced
- 1/2 tsp red pepper flakes
- 1 can (14.5 oz) crushed tomatoes
- Salt to taste
- For finishing:
- 1/4 cup grated Pecorino Romano cheese
Instructions
- Bring 4 cups of water to a boil in a large pot. Add 1 tbsp salt and 8 oz spaghetti. Cook for 8-10 minutes until al dente, then drain.
- While pasta cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 cup diced pancetta and cook until crispy, about 5 minutes.
- Add 1 cup sliced mushrooms, 1 tsp fresh thyme, 1 clove minced garlic, and 1/2 tsp red pepper flakes to the skillet. Cook for 3-4 minutes until mushrooms are soft.
- Stir in 1 can crushed tomatoes. Simmer for 10 minutes, stirring occasionally. Season with salt to taste.
- Combine the cooked spaghetti with the sauce in the skillet. Toss well to coat.
- Serve hot, topped with 1/4 cup grated Pecorino Romano cheese.
Unbelievably rich and flavorful, this dish pairs the smokiness of pancetta with the earthiness of mushrooms. Try serving it with a side of crusty bread to soak up every bit of the sauce.
Slow-Cooked Amatriciana with Onions
Craving something hearty and comforting? This slow-cooked Amatriciana with onions is your go-to dish, blending rich flavors and tender textures that’ll make your taste buds dance.
Ingredients
- For the sauce:
- 1 tbsp olive oil
- 1 large onion, thinly sliced
- 4 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 tsp red pepper flakes
- 1 tsp salt
- For the pasta:
- 12 oz bucatini pasta
- 4 oz pancetta, diced
- 1/2 cup grated Pecorino Romano cheese
Instructions
- Heat olive oil in a large skillet over medium heat. Add the pancetta and cook until crispy, about 5 minutes.
- Add the sliced onions to the skillet. Cook until they’re soft and golden, stirring occasionally, about 10 minutes.
- Stir in the minced garlic and red pepper flakes. Cook for 1 minute until fragrant.
- Pour in the crushed tomatoes and salt. Bring to a simmer, then reduce heat to low. Let it cook uncovered for 30 minutes, stirring occasionally.
- Meanwhile, cook the bucatini pasta according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water.
- Add the cooked pasta to the sauce, tossing to combine. If needed, add reserved pasta water to loosen the sauce.
- Sprinkle with grated Pecorino Romano cheese before serving.
Outstanding in flavor, this dish offers a perfect balance of spicy, savory, and sweet. The slow-cooked onions melt into the sauce, creating a silky texture that clings to every strand of pasta. Try serving it with a side of crusty bread to soak up every last bit of sauce.
Amatriciana with Garlic and Basil
Now, if you’re craving a pasta dish that’s both comforting and packed with flavor, you’ve got to try this Amatriciana with Garlic and Basil. It’s a simple yet delicious recipe that brings a little Italian bistro right into your kitchen.
Ingredients
- For the sauce:
- 1 tbsp olive oil
- 4 cloves garlic, minced
- 1/2 tsp red pepper flakes
- 1 can (28 oz) crushed tomatoes
- 1/4 cup fresh basil, chopped
- Salt to taste
- For the pasta:
- 12 oz spaghetti
- 1/4 cup grated Pecorino Romano cheese
Instructions
- Heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, sautéing until fragrant, about 1 minute.
- Pour in the crushed tomatoes, stirring to combine. Simmer the sauce uncovered for 20 minutes, stirring occasionally.
- While the sauce simmers, cook spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
- Stir the chopped basil into the sauce. Season with salt as needed.
- Toss the drained spaghetti with the sauce, adding reserved pasta water a little at a time to reach your desired consistency.
- Serve hot, sprinkled with grated Pecorino Romano cheese.
So, there you have it—a dish that’s wonderfully tangy from the tomatoes, with a kick from the red pepper flakes and a fresh finish from the basil. Try topping it with extra basil leaves for a pop of color and flavor.
Whole Wheat Pasta Amatriciana
Perfect for those nights when you’re craving something hearty yet not too heavy, this Whole Wheat Pasta Amatriciana brings a rustic Italian charm right to your table. You’ll love how the smoky pancetta and spicy tomato sauce cling to every noodle.
Ingredients
- For the pasta:
- 8 oz whole wheat spaghetti
- 4 quarts water
- 1 tbsp salt
- For the sauce:
- 4 oz pancetta, diced
- 1 tbsp olive oil
- 1/2 tsp red pepper flakes
- 1 clove garlic, minced
- 1 can (14.5 oz) crushed tomatoes
- 1/4 tsp black pepper
- 1/4 cup grated Pecorino Romano cheese
Instructions
- Bring 4 quarts of water to a boil in a large pot. Add 1 tbsp salt.
- Add 8 oz whole wheat spaghetti to the boiling water. Cook for 8-10 minutes, stirring occasionally, until al dente. Tip: Reserve 1/2 cup pasta water before draining.
- While pasta cooks, heat 1 tbsp olive oil in a large skillet over medium heat. Add 4 oz diced pancetta. Cook until crispy, about 5 minutes.
- Add 1/2 tsp red pepper flakes and 1 minced garlic clove to the skillet. Cook for 30 seconds, until fragrant.
- Stir in 1 can crushed tomatoes and 1/4 tsp black pepper. Simmer for 10 minutes, stirring occasionally. Tip: If sauce thickens too much, add reserved pasta water a little at a time.
- Drain pasta and add it to the skillet. Toss to coat evenly with the sauce.
- Remove from heat. Sprinkle with 1/4 cup grated Pecorino Romano cheese. Tip: Let the pasta sit for 2 minutes before serving to allow flavors to meld.
What makes this dish stand out is the perfect balance of spicy, smoky, and savory flavors, all hugged by the nutty whole wheat pasta. Try topping it with extra cheese and a sprinkle of fresh basil for a colorful finish.
Amatriciana with Cherry Tomatoes and Olives
Wondering how to spice up your pasta night? This Amatriciana with cherry tomatoes and olives brings a fresh twist to the classic, combining sweet, tangy, and savory flavors in every bite.
Ingredients
- For the pasta:
- 8 oz spaghetti
- 4 quarts water
- 1 tbsp salt
- For the sauce:
- 2 tbsp olive oil
- 4 oz guanciale, diced
- 1/2 tsp red pepper flakes
- 1 cup cherry tomatoes, halved
- 1/4 cup pitted kalamata olives, sliced
- 1/2 cup grated Pecorino Romano cheese
Instructions
- Bring 4 quarts of water to a boil in a large pot. Add 1 tbsp salt and 8 oz spaghetti. Cook for 8-10 minutes until al dente, stirring occasionally.
- While the pasta cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add 4 oz diced guanciale and cook until crispy, about 5 minutes.
- Stir in 1/2 tsp red pepper flakes and cook for 30 seconds to release the flavors.
- Add 1 cup halved cherry tomatoes and 1/4 cup sliced olives to the skillet. Cook for 3-4 minutes until the tomatoes soften.
- Reserve 1/2 cup of pasta water, then drain the spaghetti and add it to the skillet. Toss everything together, adding reserved pasta water as needed to loosen the sauce.
- Remove from heat and stir in 1/2 cup grated Pecorino Romano cheese until melted and creamy.
Perfectly al dente spaghetti coated in a rich, slightly spicy sauce with bursts of sweetness from the tomatoes and a briny punch from the olives. Serve it with an extra sprinkle of cheese and a side of crusty bread to soak up every last drop.
Creamy Amatriciana with Ricotta
Craving something comforting yet sophisticated for dinner? This creamy Amatriciana with ricotta is your answer. It’s a twist on the classic, with a velvety texture that’ll make you swoon.
Ingredients
- For the sauce:
- 1 tbsp olive oil
- 4 oz pancetta, diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 tsp red pepper flakes
- 1 28-oz can crushed tomatoes
- 1/2 cup heavy cream
- Salt to taste
- For serving:
- 1 lb spaghetti
- 1 cup ricotta cheese
- Fresh basil leaves for garnish
- Grated Parmesan cheese
Instructions
- Heat olive oil in a large skillet over medium heat. Add pancetta and cook until crispy, about 5 minutes.
- Add onion to the skillet. Cook until soft, about 3 minutes. Tip: Stir occasionally to prevent burning.
- Stir in garlic and red pepper flakes. Cook for 1 minute until fragrant.
- Pour in crushed tomatoes. Simmer for 20 minutes, stirring occasionally.
- While the sauce simmers, cook spaghetti according to package instructions. Tip: Reserve 1/2 cup of pasta water before draining.
- Stir heavy cream into the sauce. Simmer for another 5 minutes. Tip: For a thicker sauce, let it simmer a bit longer.
- Season the sauce with salt. Toss in the drained spaghetti, adding reserved pasta water as needed to loosen the sauce.
- Serve pasta topped with dollops of ricotta, fresh basil, and grated Parmesan.
Lusciously creamy with a hint of spice, this dish is a crowd-pleaser. Try serving it with a side of garlic bread to scoop up every last bit of sauce.
Amatriciana with Roasted Peppers
Dive into the heart of Italian cuisine with this twist on a classic. Amatriciana with roasted peppers brings a smoky sweetness to the table, perfect for those nights when you’re craving something comforting yet exciting.
Ingredients
- For the sauce:
- 1 tbsp olive oil
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1/2 tsp red pepper flakes
- 1 can (28 oz) crushed tomatoes
- 1/2 cup roasted red peppers, sliced
- 1/4 cup grated Pecorino Romano cheese
- For the pasta:
- 12 oz bucatini pasta
- 1 tbsp salt
Instructions
- Heat olive oil in a large skillet over medium heat until shimmering.
- Add diced onion and cook until translucent, about 5 minutes, stirring occasionally.
- Stir in minced garlic and red pepper flakes, cooking for 1 minute until fragrant.
- Pour in crushed tomatoes and bring to a simmer. Let it cook uncovered for 15 minutes, stirring occasionally.
- While the sauce simmers, bring a large pot of water to a boil. Add salt and bucatini, cooking according to package instructions until al dente.
- Drain pasta, reserving 1/2 cup of pasta water.
- Add roasted red peppers to the sauce, stirring to combine. Simmer for an additional 5 minutes.
- Toss the cooked pasta with the sauce, adding reserved pasta water as needed to loosen the sauce.
- Stir in Pecorino Romano cheese until well combined.
The roasted peppers add a delightful charred sweetness that contrasts beautifully with the spicy, tangy sauce. Serve it with an extra sprinkle of cheese and a side of crusty bread to soak up every last bit.
Gluten-Free Amatriciana Pasta
Gluten-free Amatriciana pasta is your new weeknight hero. It’s hearty, flavorful, and surprisingly simple to whip up, even on those busy evenings.
Ingredients
- For the pasta:
- 8 oz gluten-free spaghetti
- 4 quarts water
- 1 tbsp salt
- For the sauce:
- 2 tbsp olive oil
- 4 oz guanciale, diced
- 1/2 tsp red pepper flakes
- 1/2 cup white wine
- 1 can (28 oz) crushed tomatoes
- 1/2 tsp salt
- 1/4 tsp black pepper
- For finishing:
- 1/4 cup grated Pecorino Romano cheese
Instructions
- Bring 4 quarts of water to a boil in a large pot. Add 1 tbsp salt.
- Add 8 oz gluten-free spaghetti to the boiling water. Cook for 8-10 minutes, stirring occasionally, until al dente. Tip: Check the package instructions for exact cooking time as gluten-free pasta varies.
- While the pasta cooks, heat 2 tbsp olive oil in a large skillet over medium heat.
- Add 4 oz diced guanciale to the skillet. Cook until crispy, about 5 minutes.
- Stir in 1/2 tsp red pepper flakes and cook for 30 seconds until fragrant.
- Pour in 1/2 cup white wine. Simmer until reduced by half, about 2 minutes.
- Add 1 can crushed tomatoes, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer for 10 minutes, stirring occasionally. Tip: The sauce should thicken slightly but still be pourable.
- Drain the pasta, reserving 1/2 cup of pasta water.
- Add the drained pasta to the skillet with the sauce. Toss to combine, adding reserved pasta water as needed to loosen the sauce. Tip: The starch in the pasta water helps the sauce cling to the noodles.
- Serve topped with 1/4 cup grated Pecorino Romano cheese.
Silky sauce clings to each strand of pasta, with a spicy kick from the pepper flakes and richness from the guanciale. Try serving it with a crisp green salad to balance the flavors.
Amatriciana with Anchovies for Umami
Ready to dive into a dish that’s all about bold flavors? You’re going to love this twist on Amatriciana, where anchovies add a deep umami kick that’ll have you coming back for seconds.
Ingredients
- For the pasta:
- 12 oz spaghetti
- 4 quarts water
- 1 tbsp salt
- For the sauce:
- 2 tbsp olive oil
- 4 oz guanciale, diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 anchovy fillets, chopped
- 1/2 tsp red pepper flakes
- 28 oz canned whole tomatoes, crushed by hand
- Salt to taste
- 1/4 cup grated Pecorino Romano
Instructions
- Bring 4 quarts of water to a boil in a large pot. Add 1 tbsp salt and the spaghetti. Cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1 cup of pasta water before draining.
- While the pasta cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add the guanciale and cook until crispy, about 5 minutes. Tip: Render the fat slowly for maximum flavor.
- Add the onion to the skillet and sauté until translucent, about 3 minutes. Stir in the garlic, anchovies, and red pepper flakes, cooking until the anchovies dissolve, about 2 minutes. Tip: The anchovies should melt into the oil, creating a flavor base.
- Pour in the crushed tomatoes and simmer the sauce for 10 minutes, stirring occasionally. Season with salt to taste.
- Drain the pasta and add it to the skillet with the sauce. Toss well, adding reserved pasta water as needed to loosen the sauce. Sprinkle with Pecorino Romano before serving.
With its silky sauce clinging to each strand of pasta, this dish is a umami-packed delight. Try topping it with extra Pecorino and a drizzle of olive oil for an even richer experience.
Quick Amatriciana with Canned Tomatoes
Got a craving for something hearty but short on time? This Quick Amatriciana with Canned Tomatoes is your go-to. It’s all about that rich, tomatoey goodness with a kick of heat, ready in no time.
Ingredients
- For the sauce:
- 1 tbsp olive oil
- 1/2 cup diced pancetta
- 1/2 tsp red pepper flakes
- 1 can (28 oz) whole peeled tomatoes, crushed by hand
- Salt to taste
- For serving:
- 8 oz spaghetti
- 1/4 cup grated Pecorino Romano cheese
Instructions
- Heat olive oil in a large skillet over medium heat. Add pancetta and cook until crispy, about 5 minutes.
- Stir in red pepper flakes and cook for 30 seconds to release their flavor.
- Add the crushed tomatoes and a pinch of salt. Simmer the sauce on low heat for 15 minutes, stirring occasionally.
- While the sauce simmers, cook spaghetti in boiling salted water according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water.
- Toss the cooked spaghetti with the sauce, adding a splash of reserved pasta water if needed to loosen the sauce.
- Serve hot, sprinkled with Pecorino Romano cheese.
One bite and you’ll love the silky texture of the pasta coated in that vibrant, slightly spicy sauce. Try topping it with extra cheese and a drizzle of olive oil for an extra touch of luxury.
Amatriciana with Fresh Herbs and Lemon Zest
Amazing how a few fresh herbs and a sprinkle of lemon zest can transform the classic Amatriciana into something even more special. You’re going to love this twist on the traditional pasta dish, perfect for a cozy dinner or impressing guests.
Ingredients
- For the pasta:
- 12 oz spaghetti
- 1 tbsp salt
- For the sauce:
- 6 oz guanciale, diced
- 1/2 tsp red pepper flakes
- 1/2 cup dry white wine
- 28 oz canned whole tomatoes, crushed by hand
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- Zest of 1 lemon
- 1/2 cup Pecorino Romano, grated
Instructions
- Bring a large pot of water to a boil. Add 1 tbsp salt and the spaghetti. Cook according to package instructions until al dente, about 9 minutes.
- While the pasta cooks, heat a large skillet over medium heat. Add the guanciale and cook until crispy, about 5 minutes. Tip: Render the fat slowly for maximum flavor.
- Add the red pepper flakes to the skillet and stir for 30 seconds until fragrant.
- Pour in the white wine and simmer until reduced by half, about 3 minutes. Tip: This step deglazes the pan, adding depth to the sauce.
- Add the crushed tomatoes and simmer the sauce for 10 minutes, stirring occasionally.
- Drain the pasta, reserving 1/2 cup of pasta water.
- Add the drained pasta to the skillet with the sauce. Toss to combine, adding reserved pasta water as needed to loosen the sauce.
- Remove from heat and stir in the fresh basil, parsley, and lemon zest. Tip: Adding herbs off the heat preserves their vibrant color and flavor.
- Serve immediately, topped with grated Pecorino Romano.
Now, this dish boasts a perfect balance of spicy, savory, and bright flavors, with the lemon zest adding a refreshing twist. Try serving it with a side of crusty bread to soak up every last bit of sauce.
Amatriciana with Smoked Bacon
Now, let’s dive into making a comforting bowl of Amatriciana with Smoked Bacon. It’s a twist on the classic that adds a smoky depth you’ll love. Perfect for those nights when you crave something hearty yet simple.
Ingredients
- For the sauce:
- 1 tbsp olive oil
- 4 oz smoked bacon, diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 tsp red pepper flakes
- 1 can (28 oz) crushed tomatoes
- Salt to taste
- For the pasta:
- 12 oz spaghetti
- 1/4 cup reserved pasta water
- 1/2 cup grated Pecorino Romano cheese
Instructions
- Heat olive oil in a large skillet over medium heat. Add smoked bacon and cook until crispy, about 5 minutes.
- Add onion to the skillet. Cook until soft, about 3 minutes. Tip: Stir occasionally to prevent burning.
- Stir in garlic and red pepper flakes. Cook for 1 minute until fragrant.
- Pour in crushed tomatoes. Season with salt. Simmer for 15 minutes, stirring occasionally. Tip: The sauce should thicken slightly.
- Meanwhile, cook spaghetti in boiling salted water until al dente, about 8 minutes. Reserve 1/4 cup pasta water before draining.
- Add drained spaghetti to the sauce. Toss to coat, adding reserved pasta water as needed to loosen the sauce.
- Remove from heat. Stir in Pecorino Romano cheese until melted and combined. Tip: The cheese adds a salty, nutty flavor.
Unbelievably rich and smoky, this Amatriciana is a crowd-pleaser. The bacon adds a crispy texture, while the sauce clings perfectly to the pasta. Try serving it with extra cheese on top and a side of crusty bread for dipping.
Amatriciana with a Touch of Cream
Guess what? You’re about to make a classic Italian dish with a creamy twist that’ll have everyone asking for seconds. This Amatriciana with a Touch of Cream combines the bold flavors of traditional Amatriciana sauce with the smooth richness of cream, creating a dish that’s both comforting and sophisticated.
Ingredients
- For the sauce:
- 1 tbsp olive oil
- 1/2 cup diced pancetta
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 tsp red pepper flakes
- 1 can (28 oz) crushed tomatoes
- 1/4 cup heavy cream
- Salt, to taste
- For the pasta:
- 12 oz spaghetti
- 1/4 cup reserved pasta water
- 1/2 cup grated Pecorino Romano cheese
Instructions
- Heat olive oil in a large skillet over medium heat. Add pancetta and cook until crispy, about 5 minutes.
- Add onion to the skillet and sauté until translucent, about 3 minutes. Tip: Stir occasionally to prevent burning.
- Stir in garlic and red pepper flakes, cooking for 1 minute until fragrant.
- Pour in crushed tomatoes, bring to a simmer, and cook for 15 minutes. Tip: Lower the heat if the sauce bubbles too vigorously.
- Meanwhile, cook spaghetti in boiling salted water until al dente, about 8 minutes. Reserve 1/4 cup of pasta water before draining.
- Reduce heat under the sauce to low. Stir in heavy cream and simmer for 2 minutes.
- Add drained spaghetti to the sauce, tossing to coat. Use reserved pasta water to adjust consistency if needed.
- Remove from heat, sprinkle with Pecorino Romano, and toss well. Tip: The cheese melts better if added off the heat.
Creamy yet tangy, this dish is a delightful twist on the classic. Serve it with a sprinkle of extra cheese and a side of crusty bread to soak up every last bit of sauce.
Amatriciana with Sun-Dried Tomatoes
Ready to dive into a pasta dish that’s bursting with flavor? You’re going to love this twist on the classic Amatriciana, where sun-dried tomatoes add a sweet, tangy kick to the rich, spicy sauce.
Ingredients
- For the sauce:
- 1 tbsp olive oil
- 4 oz guanciale, diced
- 1/2 tsp red pepper flakes
- 1/2 cup sun-dried tomatoes, chopped
- 1 can (28 oz) whole peeled tomatoes, crushed by hand
- Salt to taste
- For the pasta:
- 12 oz bucatini pasta
- 1/4 cup reserved pasta water
- 1/2 cup grated Pecorino Romano cheese
Instructions
- Heat olive oil in a large skillet over medium heat. Add guanciale and cook until crispy, about 5 minutes.
- Stir in red pepper flakes and sun-dried tomatoes, cooking for another 2 minutes to meld flavors.
- Add crushed tomatoes and a pinch of salt. Simmer on low heat for 20 minutes, stirring occasionally.
- Meanwhile, cook bucatini in boiling salted water until al dente, about 9 minutes. Reserve 1/4 cup pasta water before draining.
- Toss drained pasta with the sauce, adding reserved pasta water as needed to loosen the sauce.
- Remove from heat and stir in Pecorino Romano until the pasta is evenly coated.
You’ll notice the sauce clings beautifully to the bucatini, offering a perfect balance of spicy, savory, and slightly sweet flavors. Try serving it with an extra sprinkle of cheese and a side of crusty bread to soak up every last bit.
Amatriciana with Artichokes
Zesty and comforting, this Amatriciana with Artichokes is a twist on the classic that brings a fresh, vegetal note to the hearty pasta. You’ll love how the artichokes add a subtle earthiness that pairs perfectly with the smoky pancetta and tangy tomato sauce.
Ingredients
- For the sauce:
- 1 tbsp olive oil
- 4 oz pancetta, diced
- 1 can (14.5 oz) crushed tomatoes
- 1/2 tsp red pepper flakes
- 1/2 cup artichoke hearts, quartered
- For the pasta:
- 8 oz spaghetti
- 1/4 cup reserved pasta water
- For finishing:
- 1/4 cup grated Pecorino Romano cheese
- Salt to taste
Instructions
- Heat olive oil in a large skillet over medium heat. Add pancetta and cook until crispy, about 5 minutes.
- Stir in crushed tomatoes and red pepper flakes. Simmer for 10 minutes, stirring occasionally.
- Meanwhile, cook spaghetti in boiling salted water until al dente, about 8 minutes. Reserve 1/4 cup of pasta water before draining.
- Add artichoke hearts to the sauce and cook for another 2 minutes to warm through.
- Toss the drained spaghetti with the sauce, adding reserved pasta water as needed to loosen the sauce.
- Stir in Pecorino Romano cheese until melted and evenly distributed.
- Season with salt if needed, though the pancetta and cheese add plenty of savoriness.
Every bite of this dish offers a delightful contrast between the creamy sauce, al dente pasta, and the tender artichokes. Serve it with a sprinkle of extra cheese and a side of crusty bread to soak up every last bit of sauce.
Amatriciana with Sausage for Extra Flavor
Sometimes, you just need a hearty pasta dish that’s packed with flavor and easy to whip up. This Amatriciana with sausage adds a delicious twist to the classic, making it even more satisfying.
Ingredients
- For the sauce:
- 1 tbsp olive oil
- 1/2 lb Italian sausage, casings removed
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/2 tsp red pepper flakes
- 1 can (28 oz) crushed tomatoes
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the pasta:
- 12 oz spaghetti
- 1/4 cup grated Pecorino Romano cheese
Instructions
- Heat olive oil in a large skillet over medium heat. Add sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes.
- Add onion to the skillet and cook until soft, about 3 minutes. Stir in garlic and red pepper flakes, cooking for 1 minute until fragrant.
- Pour in crushed tomatoes, salt, and black pepper. Simmer the sauce on low heat for 20 minutes, stirring occasionally.
- While the sauce simmers, cook spaghetti in boiling salted water according to package instructions until al dente. Drain, reserving 1/2 cup pasta water.
- Toss the cooked spaghetti with the sauce, adding reserved pasta water as needed to loosen the sauce. Sprinkle with Pecorino Romano cheese before serving.
You’ll love the rich, smoky flavor the sausage adds to this dish. Serve it with a sprinkle of extra cheese and a side of crusty bread for dipping.
Conclusion
Delightful as it is diverse, this roundup of 23 Amatriciana recipes offers something for every palate. Whether you’re a seasoned chef or a kitchen newbie, these dishes promise to bring a taste of Italy to your table. We’d love to hear which recipe stole your heart—drop a comment below! And if you enjoyed this collection, don’t forget to share the love on Pinterest. Happy cooking!