Are you ready to elevate your pasta game? Look no further than the rich and satisfying world of Amatriciana recipes. This classic Italian dish originated in the region of Lazio, specifically in the town of Amatrice, and has since become a staple of Italian cuisine around the globe.
At its core, Amatriciana is a simple yet flavorful pasta sauce made with guanciale (Italian cured pork jowl), tomatoes, garlic, and Pecorino Romano cheese. But don’t be fooled – this humble sauce can be elevated in countless ways to create a wide range of delicious variations. From spicy additions like chili flakes to creamy twists featuring ricotta or Parmesan, the possibilities are endless.
In this article, we’ll explore 18 mouthwatering Amatriciana recipes that will take your taste buds on a journey across Italy and beyond. Whether you’re a pasta aficionado or just looking for some inspiration in the kitchen, these recipes are sure to satisfy your cravings.
Classic Spaghetti Amatriciana
Classic Spaghetti Amatriciana Recipe
A rich and flavorful Italian dish from the Lazio region, Spaghetti Amatriciana is a staple of Roman cuisine. This recipe combines tender spaghetti with a savory sauce made from guanciale (Italian cured pork jowl), garlic, tomatoes, and Pecorino Romano cheese.
Ingredients:
– 12 oz spaghetti
– 6 slices guanciale, thinly sliced
– 3 cloves garlic, minced
– 2 cups canned crushed tomatoes
– 1/4 cup chopped fresh parsley
– 1/2 cup grated Pecorino Romano cheese
– Salt and black pepper, to taste
– Extra virgin olive oil, for serving
Instructions:
1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Reserve 1 cup pasta water before draining.
2. In a large skillet, cook guanciale over medium heat until crispy. Remove from heat and set aside.
3. Add minced garlic to the same skillet and cook for 1-2 minutes or until fragrant.
4. Add crushed tomatoes, salt, and black pepper. Stir well to combine. Simmer sauce for 10-15 minutes, stirring occasionally.
5. Combine cooked spaghetti with reserved pasta water and add tomato sauce. Toss well to coat.
6. Serve hot, topped with crispy guanciale, chopped parsley, and grated Pecorino Romano cheese.
Cooking Time: 30-40 minutes
Spicy Amatriciana with Chili Flakes
A spicy twist on the classic Italian pasta dish, this recipe adds a kick of heat from chili flakes.
Ingredients:
– 12 oz spaghetti
– 1 lb ground beef
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1/4 cup tomato paste
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/2 tsp chili flakes
– 1/4 cup grated Parmesan cheese
– Fresh parsley, chopped (optional)
Instructions:
1. Cook spaghetti according to package instructions until al dente.
2. In a large skillet, cook ground beef over medium-high heat until browned, breaking into small pieces as it cooks.
3. Add onion and garlic; cook until onion is translucent.
4. Stir in tomato paste, oregano, salt, pepper, and chili flakes. Cook for 1-2 minutes.
5. Combine cooked spaghetti with meat sauce; toss to coat.
6. Top with Parmesan cheese and parsley (if using).
7. Serve immediately.
Cooking Time: 20-25 minutes
Creamy Amatriciana with Ricotta
This creamy take on the classic Italian pasta dish, Amatriciana, adds a luxurious twist by incorporating ricotta cheese into the sauce. The result is a rich and creamy pasta dish that’s sure to impress.
Ingredients:
– 12 oz spaghetti
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 3 garlic cloves, minced
– 1 cup guanciale or pancetta, diced
– 1 can (28 oz) crushed tomatoes
– 1/4 cup ricotta cheese
– Salt and black pepper to taste
– Grated Parmesan cheese for serving (optional)
Instructions:
1. Bring a large pot of salted water to a boil and cook spaghetti according to package instructions.
2. In a large skillet, heat olive oil over medium-low heat. Add onion and garlic and cook until softened, about 3-4 minutes.
3. Add guanciale or pancetta and cook for an additional 2-3 minutes, or until crispy.
4. Stir in crushed tomatoes and bring to a simmer. Reduce heat to low and let sauce thicken slightly.
5. Stir in ricotta cheese and season with salt and black pepper.
6. Combine cooked spaghetti and creamy Amatriciana sauce. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Vegetarian Amatriciana with Mushrooms
A creative twist on the classic Italian pasta dish, this Vegetarian Amatriciana with Mushrooms is a flavorful and satisfying meal. Replace traditional bacon with earthy mushrooms for a plant-based take on a timeless recipe.
Ingredients:
– 12 oz spaghetti
– 1 lb mixed mushrooms (such as cremini, shiitake, and button), sliced
– 2 cloves garlic, minced
– 1/4 cup olive oil
– 2 tbsp tomato paste
– 1 can (28 oz) crushed tomatoes
– 1 tsp dried oregano
– Salt and pepper, to taste
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Reserve 1 cup pasta water before draining.
2. In a large skillet, heat olive oil over medium-high heat. Add mushrooms and cook, stirring occasionally, until they release their moisture and start to brown (about 5 minutes).
3. Add garlic and cook for 1 minute, until fragrant.
4. Stir in tomato paste and crushed tomatoes. Season with oregano, salt, and pepper. Simmer sauce for 10-15 minutes, stirring occasionally, until thickened.
5. Combine cooked spaghetti and mushroom sauce. If the sauce seems too thick, add some reserved pasta water.
6. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 30-40 minutes
Amatriciana with Pancetta and Pecorino
This Italian pasta dish hails from the Lazio region, where rich flavors and bold ingredients come together to create a hearty meal. This recipe combines tender pancetta, piquant tomatoes, and creamy Pecorino cheese for a satisfying and flavorful experience.
Ingredients:
– 12 oz spaghetti
– 6 slices pancetta, diced
– 2 large garlic cloves, minced
– 1 can (28 oz) crushed tomatoes
– 1/4 cup grated Pecorino cheese
– Salt and black pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil; cook spaghetti according to package directions until al dente. Reserve 1 cup pasta water before draining.
2. In a large skillet, cook pancetta over medium heat until crispy. Remove from heat and set aside.
3. Add garlic to the same skillet and sauté for 1-2 minutes or until fragrant.
4. Add crushed tomatoes, salt, and pepper; simmer for 10-12 minutes, stirring occasionally.
5. Stir in reserved pasta water and Pecorino cheese until melted and creamy.
6. Combine cooked spaghetti with tomato sauce and pancetta; toss to coat.
7. Serve immediately, garnished with parsley if desired.
Cooking Time: 20-25 minutes
Gluten-Free Amatriciana with Chickpea Pasta
This Italian-inspired dish is a game-changer for those who follow a gluten-free diet. By substituting traditional spaghetti with chickpea pasta, we’re adding protein and fiber to this rich and flavorful sauce.
Ingredients:
– 8 oz chickpea pasta
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 3 garlic cloves, minced
– 1 can (28 oz) crushed tomatoes
– 1/4 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
– 1/4 teaspoon red pepper flakes (optional)
Instructions:
1. Cook the chickpea pasta according to package instructions. Drain and set aside.
2. In a large skillet, heat the olive oil over medium-low heat. Add the onion and cook until translucent, about 5 minutes.
3. Add the garlic and cook for an additional minute, until fragrant.
4. Add the crushed tomatoes, Parmesan cheese, parsley, salt, pepper, and red pepper flakes (if using). Stir to combine.
5. Combine the cooked pasta with the tomato sauce. Toss to coat evenly.
6. Serve immediately, garnished with additional parsley if desired.
Cooking Time: 20-25 minutes
Amatriciana with Fresh Basil and Garlic
A classic Italian pasta dish gets a fresh twist with this Amatriciana recipe featuring sweet basil and pungent garlic. This simple yet flavorful recipe is perfect for a quick weeknight dinner or a weekend lunch.
Ingredients:
– 12 oz spaghetti
– 2 tablespoons olive oil
– 3-4 garlic cloves, thinly sliced
– 1/2 cup guanciale or pancetta, diced
– 1 can (28 oz) crushed tomatoes
– Salt and freshly ground black pepper
– Fresh basil leaves, chopped (about 1/4 cup)
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente.
2. In a large skillet, heat olive oil over medium-low heat. Add garlic and cook, stirring occasionally, for 4-5 minutes or until golden brown.
3. Add guanciale or pancetta to the skillet and cook for an additional 2 minutes.
4. Stir in crushed tomatoes and season with salt and black pepper. Bring sauce to a simmer.
5. Combine cooked spaghetti and tomato sauce. Toss to combine, ensuring pasta is well coated.
6. Stir in chopped fresh basil leaves and grated Parmesan cheese (if using).
7. Serve immediately, garnished with additional basil leaves if desired.
Cooking Time: 15-20 minutes
Slow-Cooked Amatriciana Sauce
A rich and flavorful Italian-inspired sauce made with ground pork, garlic, and tomatoes, perfect for pasta or as a dipping sauce.
Ingredients:
– 1 pound ground pork
– 2 cloves garlic, minced
– 1 onion, finely chopped
– 2 cups canned crushed tomatoes
– 1/4 cup grated Parmesan cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley or basil leaves for garnish (optional)
Instructions:
1. In a large skillet, cook the ground pork over medium-high heat until browned, breaking it up with a spoon as it cooks.
2. Add the minced garlic and chopped onion to the skillet, cooking until the vegetables are translucent.
3. Stir in the crushed tomatoes, Parmesan cheese, and olive oil. Season with salt and pepper to taste.
4. Bring the sauce to a simmer and let cook for 1-2 hours, stirring occasionally, until thickened to your liking.
Cooking Time: 1-2 hours
Serve over cooked pasta, or use as a dipping sauce for bread or vegetables. Garnish with fresh parsley or basil leaves, if desired.
Amatriciana with Cherry Tomatoes and Olives
This classic Italian recipe gets a burst of flavor from cherry tomatoes and briny olives, perfect for a quick weeknight dinner or special occasion. With its rich tomato sauce, crispy pancetta, and tangy olive flavors, this dish is sure to delight!
Ingredients:
– 12 oz spaghetti
– 6 oz pancetta or bacon, diced
– 1 lb cherry tomatoes, halved
– 1/4 cup pitted green olives, sliced
– 2 cloves garlic, minced
– 1/2 cup tomato sauce (homemade or store-bought)
– Salt and freshly ground black pepper
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to boil. Cook spaghetti according to package directions until al dente. Reserve 1 cup pasta water before draining.
2. In a large skillet, cook pancetta over medium heat until crispy. Remove from heat and set aside.
3. Add garlic and cherry tomatoes to the skillet. Cook for 2-3 minutes or until tomatoes release their juices and start to break down.
4. Add olives, tomato sauce, and reserved pasta water to the skillet. Simmer for 5-7 minutes or until sauce has thickened slightly.
5. Combine cooked spaghetti and sauce. Season with salt and black pepper to taste. Top with Parmesan cheese (if using). Serve immediately.
Cooking Time: 20-25 minutes
Seafood Amatriciana with Shrimp and Clams
This Italian-inspired seafood pasta dish combines succulent shrimp, clams, garlic, and tomatoes in a rich and flavorful sauce. Perfect for a quick weeknight dinner or special occasion.
Ingredients:
– 12 oz spaghetti
– 1 lb large shrimp, peeled and deveined
– 2 cups freshly shucked clams, rinsed and drained
– 3 cloves garlic, minced
– 2 tbsp olive oil
– 1 can (28 oz) crushed tomatoes
– 1 tsp dried oregano
– Salt and pepper to taste
– Grated Parmesan cheese for serving (optional)
Instructions:
1. Bring a large pot of salted water to boil. Cook spaghetti according to package instructions until al dente. Reserve 1 cup pasta water before draining.
2. In a large skillet, heat olive oil over medium-high. Add garlic and cook for 1 minute or until fragrant.
3. Add shrimp and clams; cook until pink and shells open (about 5-7 minutes).
4. Stir in crushed tomatoes, oregano, salt, and pepper. Simmer sauce for 2-3 minutes or until slightly thickened.
5. Add reserved pasta water if sauce seems too thick.
6. Combine cooked spaghetti with seafood mixture. Toss to combine, ensuring pasta is well coated.
7. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Amatriciana with Roasted Red Peppers
Amatriciana is a classic Italian pasta dish that combines the richness of pancetta, garlic, and tomatoes with the sweetness of roasted red peppers. This variation adds a smoky depth to the traditional recipe.
Ingredients:
– 12 oz spaghetti
– 6 oz pancetta, diced
– 3 cloves garlic, minced
– 2 cups cherry tomatoes, halved
– 1/4 cup roasted red pepper, sliced
– 1/4 cup grated Parmesan cheese
– Salt and black pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the red peppers for 30 minutes, or until charred.
3. Cook spaghetti according to package instructions. Reserve 1 cup of pasta water before draining.
4. In a large skillet, cook pancetta over medium heat until crispy. Remove from heat and set aside.
5. Add garlic to the same skillet and cook for 1 minute.
6. Add cherry tomatoes and cook for an additional 2-3 minutes or until they start to release their juices.
7. Stir in roasted red pepper slices, reserved pasta water, and Parmesan cheese. Season with salt and black pepper to taste.
8. Combine cooked spaghetti with the tomato sauce and pancetta. Toss everything together, adding more pasta water if needed.
Cooking Time: 30 minutes
Spicy Amatriciana with Sausage and Fennel
A spicy twist on the classic Italian pasta dish, this recipe combines juicy sausage, crunchy fennel, and rich tomato sauce.
Ingredients:
– 12 oz spaghetti
– 1 lb sweet Italian sausage, casings removed
– 2 medium fennel bulbs, thinly sliced
– 3 cloves garlic, minced
– 28 oz canned crushed tomatoes
– 1/4 cup olive oil
– Salt and black pepper, to taste
– Red pepper flakes, to taste (optional)
Instructions:
1. Cook spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat the olive oil over medium-high. Add sausage and cook, breaking apart with a spoon, until browned, about 5 minutes.
3. Add sliced fennel and garlic to the skillet; cook, stirring occasionally, until fennel is tender, about 8 minutes.
4. Stir in crushed tomatoes, salt, black pepper, and red pepper flakes (if using). Bring sauce to a simmer and let cook for 10-15 minutes, stirring occasionally.
5. Add cooked spaghetti to the skillet, tossing to combine with sauce. If needed, add reserved pasta water to achieve desired consistency.
Cooking Time: 30-40 minutes
Amatriciana with Zucchini Noodles
This classic Italian recipe gets a refreshing twist by substituting traditional spaghetti with zucchini noodles. The result is a light and flavorful dish that’s perfect for a quick weeknight dinner.
Ingredients:
– 1 lb ground beef
– 3 garlic cloves, minced
– 1/2 cup chopped fresh tomatoes
– 1/4 cup red wine
– 1/4 cup chicken broth
– 1 tsp dried oregano
– Salt and pepper to taste
– 12 oz zucchini noodles
– Grated Parmesan cheese (optional)
Instructions:
1. Cook the ground beef in a large skillet over medium-high heat, breaking it up with a spoon as it cooks.
2. Add garlic, tomatoes, red wine, chicken broth, and oregano. Season with salt and pepper to taste.
3. Bring the sauce to a simmer and cook for 10-15 minutes or until thickened slightly.
4. Cook the zucchini noodles according to package instructions. Drain and set aside.
5. Combine cooked pasta and sauce in a large bowl. Top with Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Amatriciana with Smoked Pancetta and Sage
This Sicilian classic gets a smoky boost from the addition of smoked pancetta, adding depth and complexity to this rich pasta dish. Paired with the earthy flavor of sage, this recipe is sure to become a new favorite.
Ingredients:
– 12 oz spaghetti
– 6 slices of smoked pancetta, diced
– 2 tablespoons olive oil
– 3 garlic cloves, minced
– 1/4 cup chopped fresh sage leaves
– 1 can (28 oz) crushed tomatoes
– Salt and black pepper, to taste
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Bring a large pot of salted water to a boil and cook spaghetti according to package instructions until al dente.
2. In a large skillet, heat olive oil over medium-high heat. Add diced pancetta and cook until crispy, about 4-5 minutes.
3. Remove pancetta from the skillet with a slotted spoon and set aside.
4. Reduce heat to medium and add minced garlic, cooking for 1 minute.
5. Add chopped sage leaves and cook until fragrant, about 30 seconds.
6. Stir in crushed tomatoes and cooked pancetta. Season with salt and black pepper to taste.
7. Combine cooked spaghetti and tomato sauce. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Amatriciana with Burrata and Fresh Herbs
This classic Italian recipe gets a creamy twist with the addition of burrata cheese and fresh herbs. The rich flavors of guanciale, tomatoes, and basil come together in perfect harmony.
Ingredients:
– 12 oz spaghetti
– 6 slices guanciale or pancetta, diced
– 2 cups cherry tomatoes, halved
– 1 cup burrata cheese, torn into small pieces
– 1/4 cup fresh basil leaves, chopped
– Salt and black pepper
– Extra virgin olive oil
Instructions:
1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente.
2. In a large skillet, cook guanciale over medium heat until crispy. Remove from heat and set aside.
3. Add cherry tomatoes to the same skillet and cook for 2-3 minutes or until they release their juices.
4. Add cooked spaghetti to the skillet with tomato mixture. Toss to combine.
5. Stir in burrata cheese, chopped basil, salt, and black pepper.
6. Serve immediately, garnished with extra virgin olive oil if desired.
Cooking Time: 20-25 minutes
Amatriciana with Sun-Dried Tomatoes and Capers
This classic Italian pasta dish gets a flavorful twist by adding sun-dried tomatoes and capers, giving it a bright and tangy taste.
Ingredients:
– 12 oz spaghetti
– 3 tablespoons olive oil
– 1 onion, finely chopped
– 2 garlic cloves, minced
– 1 cup sun-dried tomatoes, packed in oil and drained
– 2 tablespoons capers, rinsed and chopped
– 1/2 teaspoon red pepper flakes (optional)
– Salt and black pepper, to taste
– Grated Parmesan cheese, for serving
Instructions:
1. Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Stir in the sun-dried tomatoes, capers, and red pepper flakes (if using). Cook for 1-2 minutes, allowing the flavors to meld together.
5. Combine the cooked spaghetti with the tomato-caper mixture. Season with salt and black pepper to taste.
6. Serve hot, topped with grated Parmesan cheese.
Cooking Time: 15-20 minutes
Amatriciana with Grilled Eggplant and Mozzarella
This recipe combines the rich flavors of Amatriciana sauce with the smokiness of grilled eggplant and the creaminess of mozzarella cheese. The result is a unique and delicious twist on the classic Italian pasta dish.
Ingredients:
– 1 large eggplant, sliced into 1/2-inch thick rounds
– 12 oz spaghetti
– 2 tablespoons olive oil
– 4 garlic cloves, minced
– 1 can (28 oz) crushed tomatoes
– 1/2 cup grated mozzarella cheese
– Salt and pepper, to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat grill to medium-high heat. Grill eggplant slices for 3-4 minutes per side, or until tender.
2. Cook spaghetti according to package instructions. Reserve 1 cup of pasta water before draining.
3. In a large skillet, heat olive oil over medium-low heat. Add garlic and cook for 1 minute, or until fragrant.
4. Add crushed tomatoes, salt, and pepper to the skillet. Simmer for 10-15 minutes, stirring occasionally.
5. Combine cooked spaghetti, tomato sauce, and reserved pasta water in a large bowl. Top with grilled eggplant and mozzarella cheese. Serve hot, garnished with chopped basil if desired.
Cooking Time: 25-30 minutes
Amatriciana with White Wine and Shallots
This recipe puts a modern spin on the traditional Italian pasta dish, Amatriciana. By adding white wine and caramelized shallots, we enhance the flavors of the guanciale (Italian cured pork jowl) and tomatoes.
Ingredients:
– 12 oz spaghetti
– 6 slices guanciale, diced
– 2 large shallots, thinly sliced
– 1/4 cup white wine
– 2 cups cherry tomatoes, halved
– 1/4 cup grated Parmesan cheese
– Salt and black pepper
– Extra virgin olive oil
Instructions:
1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente.
2. In a large skillet, cook guanciale over medium heat until crispy. Remove from heat and set aside.
3. Add olive oil to the same skillet and sauté shallots until caramelized.
4. Add white wine to the skillet and simmer until reduced by half.
5. Add cherry tomatoes and cook until they release their juices and start to break down.
6. Combine cooked spaghetti, guanciale, and tomato mixture. Season with salt, black pepper, and Parmesan cheese.
7. Serve immediately, garnished with additional Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Summary
Get ready to taste the rich flavors of Italy with these 18 delicious Amatriciana recipes! From classic spaghetti dishes to creative twists and variations, this collection has something for everyone. Discover how to make Amatriciana with pancetta and Pecorino, creamy ricotta, or spicy chili flakes. Try vegetarian options with mushrooms or zucchini noodles, or go bold with seafood, sausage, and fennel. Whether you’re a pasta lover or just looking for inspiration, this article has it all – so dive in and start cooking!
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
