Easy Pasta All’Amatriciana Recipe

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This Pasta All’Amatriciana recipe is an easy take on a classic Italian dish. Made with less than ten ingredients and 30 minutes, it’s hearty, satisfying, and great for feeding a crowd!  

Up close photo of Pasta All'Amatriciana on a white plate topped with Parmesan cheese.

What Is Pasta All’Amatriciana? 

Pasta all’amatriciana, also known as bucatini all’amatriciana, is an Italian pasta dish. It features tender noodles cooked just to al dente and a simple, savory, red tomato sauce. 

There are different versions depending on who’s cooking and where you are in the world, but the key components always stay the same. Flavored with cooked bacon, the dish is super simple to make but tastes like it came from the kitchen of a five-star restaurant. 

While this homemade pasta all’amatriciana recipe isn’t exactly 100% authentic, it does encompass the essence of the Italian dish. One bite will transport your taste buds to a cafe in Rome! 

Made with minimal prep time and a quick cook time, this easy pasta recipe is perfect for weeknight dinners or date nights in! 

Overhead photo of half a pan of Pasta All'Amatriciana topped with chopped basil.

Ingredients You Need

Below is an overview of the ingredients and instructions for this recipe. Be sure to scroll down to the recipe card below for the complete details and nutrition information! 

  • Bacon – Use thick, center-cut bacon! The grease infuses the whole dish with incredible flavor. 
  • Aromatics – White or yellow onion and fresh garlic cloves sauté in bacon grease, adding depth and a rich, savory, sweet taste to the sauce. 
  • Seasonings – Red pepper flakes, salt, and pepper are all you need!
  • Stewed Tomatoes – Find these in the canned tomato aisle of your local grocery store. 
  • Fresh Basil – This adds a touch of brightness that balances out some of the heaviness of the fats. 
  • Pasta – I use linguine for this recipe, but any shape you like best will work. Rigatoni and penne are popular options, too! Use gluten-free pasta as needed. 

How to Make This Easy Pasta All’Amatriciana Recipe

Easy Pasta All'Amatriciana piled high on a white plate topped with Parmesan cheese.
  1. Cook the bacon. Heat a large sauté pan on the stove over medium-high heat. Dice the bacon into bite-sized pieces, and fry it until crispy. Then, drain the bacon grease, leaving just a little bit in the pan. 
  2. Boil the pasta. Bring a large pot of water to a boil over high heat on the stove. Cook the pasta according to the package instructions just shy of al dente. 
  3. Sauté the aromatics. While the pasta cooks, add the onions, garlic, and red pepper flakes to the pan of bacon. Sauté until the onions are fragrant and translucent.
  4. Simmer. Add the stewed tomatoes, basil, salt, and pepper to the pan, and bring the mixture to a simmer. Allow it to cook, breaking the tomatoes up, until the sauce thickens. 
  5. Add the pasta. Use a pasta fork to add the cooked pasta to the pan. Stir to combine, and heat over low-medium heat to finish cooking the noodles. 
  6. Garnish. Remove the pasta all’amatriciana from the heat, and garnish with fresh basil and parmesan cheese. Enjoy warm! 

Tips for Success

  • Use a large pan. The entire dish combines in one pan. So, be sure to use one that’s plenty big enough to fit all the ingredients. 
  • Grate the cheese yourself. For the best taste and texture, buy a block of parmesan cheese or pecorino romano, and grate it yourself. Pre-grated varieties contain anti-caking agents that prevent them from melting as well. 
  • Don’t overcook the pasta! The key to the best pasta all’amatriciana recipe is to have noodles with just a bit of bite. Remember, they continue to cook in the pan. So, be sure to pull them from the water as soon as they’re almost but not quite al dente! 
Overhead photo of Easy Pasta All'Amatriciana in a stainless steel pan topped with basil.

Serving Suggestions

This dish is plenty filling on its own. However, you can never go wrong with a side salad or crusty garlic bread! Or, if you want to really go all out, pair it with chicken, fish, or steak for a protein-rich meal. 

How to Store and Reheat

This recipe is best served right away. However, you can transfer leftovers to an airtight container, and store them in the fridge for up to two to three days

Reheat in a pan over medium heat or the microwave. Add a splash of broth as needed to loosen the pasta back up! 

Side view of Easy Pasta All'Amatriciana topped with Parmesan on a white plate.

Common Questions About This Pasta All’Amatriciana Recipe

What does amatriciana taste like? 

This recipe has a savory, smokey, slightly spicy flavor that’s truly unique! 

What is the difference between arrabiata and amatriciana? 

The primary difference is the bacon. Arrabiata has a similar spicy taste, but there is no bacon present. Whereas, bacon forms the base of amatriciana pasta, infusing it with smokey, salty flavor. 

Can I freeze this recipe? 

You can freeze leftovers for up to three months. Thaw them in the fridge overnight, and reheat on the stovetop as normal. Just note that the pasta may become a little mushy once thawed! 

Easy Pasta All’Amatriciana Recipe

Make this easy Pasta All’Amatriciana recipe with just nine ingredients and less than 30 minutes for a savory dinner perfect for date nights! 
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Dish
Cuisine: Italian
Keyword: bacon, bucatini all’amatriciana, easy dinner, linguine, pasta all’amatriciana, pasta dinner, stewed tomatoes
Servings: 8
Calories: 615kcal
Cost: $10.00



  • 16 ounces bacon, diced into bite-sized pieces
  • 1 large onion, diced
  • 1 Tablespoon minced garlic (about 4 garlic cloves)
  • 1/4 – 1/2 teaspoon red pepper flakes
  • 3 (14.5 ounce) cans stewed tomatoes, undrained
  • 1 Tablespoon fresh basil, julienned (about 5 leaves)
  • 16 ounces linguine pasta
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper


  • Add the diced bacon to a large sauté pan on the stove over med-high heat and fry until crispy. Once cooked, remove the bacon grease leaving 2 tablespoons in the pan.
    16 ounces bacon, diced into bite-sized pieces
  • Heat a large pot of water to a boil for the pasta.
  • Add the diced onions, minced garlic, and red pepper flakes to the pan of cooked bacon (and the grease). Sauté for 2-3 minutes or until onions are translucent.
    1 large onion, diced, 1 Tablespoon minced garlic (about 4 garlic cloves), 1/4 – 1/2 teaspoon red pepper flakes
  • To the pan of bacon and onions, stir in the cans of stewed tomatoes, basil, salt, and black pepper. Bring to a simmer for 5 minutes while breaking up the tomatoes . The sauce will begin to thicken.
    3 (14.5 ounce) cans stewed tomatoes, undrained, 1 Tablespoon fresh basil, julienned (about 5 leaves), 1/2 teaspoon sea salt, 1/4 teaspoon black pepper
  • Add the linguine pasta to the boiling water. Cook until just shy of al dente about 9 minutes (fully cooked is 10-11 minutes). The noodles will finish cooking in the pasta sauce.
    16 ounces linguine pasta
  • With a large fork, add the not quite al dente pasta to the pan of red sauce. Stir the pasta and sauce together over low-medium heat for 2-3 minutes.
  • Remove the pasta and sauce mixture from the heat. Serve topped with additional chopped basil and Parmesan cheese. Store leftovers in the fridge in an airtight container for up to 3 days.



This recipe is inspired by my first version of this All’Amatraciana recipe


Calories: 615kcal


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