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Spaghetti all’Amatriciana with artichokes

Spaghetti all’Amatriciana with artichokes

Total Time
40 min
15 min
25 min
Quick, simple and utterly delicious, this easy one pan spaghetti is sure to become a family favourite. Artichokes give the dish a rich consistency, so don’t forget them, and be sure to keep stirring the pasta as it cooks to keep it from sticking.



30 g, diced


1 medium, thinly sliced


2 clove(s), thickly sliced

Dried chilli flakes

¼ tsp

Dry pasta

250 g, tubular spaghetti

Cherry tomatoes

500 g, halved

Salt reduced chicken stock

4 cup(s), (1L)

Artichoke hearts, canned, rinsed, drained

150 g

Fresh flat-leaf parsley

¼ cup(s), coarsely chopped

Grated parmesan cheese

¼ cup(s), (20g)

Oil spray

1 x 3 second spray(s)


  1. Lightly spray a large, deep non-stick frying pan or stockpot with oil and heat over medium heat. Cook pancetta for about 5 minutes, stirring, until crisp. Transfer pancetta to a plate and set aside.
  2. Add onion to pan, cover and cook over medium-high heat for 4-5 minutes, stirring occasionally, until light golden. Add garlic and chilli flakes, cook uncovered for about 30 seconds, stirring, until fragrant.
  3. Add spaghetti, tomatoes and stock and bring to the boil. Gently boil uncovered for about 10 minutes, using tongs to stir often, until spaghetti is tender and liquid has reduced to a saucy consistency.
  4. Remove pan from heat, stir in reserved pancetta, artichokes, parsley and 2 tablespoons parmesan. Serve sprinkled with remaining parmesan.


TIP: Tubular spaghetti, known as bucatini in Italy, is typically used in Amatriciana recipes but you can substitute 250g of any type of dried pasta.