One-Pot Bucatini All’Amatricianna with Artichokes

Total Time
40 min
15 min
25 min
Make sure to watch this recipe carefully. One pot pastas can stick so it’s important to stand by to stir throughout the cooking process.


1 oz, diced

uncooked onion(s)

1 large, thinly sliced

garlic clove(s)

2 large clove(s), thinly sliced

crushed red pepper flakes

¼ tsp

uncooked pasta

8 oz, bucatini variety

fresh cherry tomato(es)

20 oz, and/or grape tomatoes, assorted variety, halved

canned low-sodium chicken broth

32 fl oz

marinated artichokes

6 oz, drained, coarsely chopped

fresh parsley

¼ cup(s), flat leaf variety, coarsely chopped

grated Parmesan cheese

4 Tbsp, divided

table salt

¼ tsp


  1. Place a large, deep nonstick skillet (12 in-diameter) or soup pot over medium heat. Add pancetta; cook, stirring occasionally, until crisp, about 5 minutes. Transfer pancetta to a plate with a slotted spoon; set aside.
  2. Add onion to skillet; cover and cook over medium-high heat, stirring occasionally, until golden, 6–8 minutes. Add garlic and pepper flakes; cook, uncovered, stirring, until fragrant, about 30 seconds. Add pasta, tomatoes and broth; increase heat to high and bring to a boil. Cook, uncovered, stirring frequently with tongs, until pasta is al dente and liquid has reduced to a saucy consistency, 9–10 minutes.
  3. Remove pan from heat; stir in pancetta, artichokes, parsley, 2 Tbsp cheese and salt. Serve sprinkled with remaining 2 Tbsp cheese.
  4. Serving size: 1 1/2 c

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