Photo of One-Pot Bucatini all’Amatriciana with Artichokes by WW

One-Pot Bucatini all’Amatriciana with Artichokes

Total Time
40 min
15 min
25 min
Amatriciana sauce, which is a classic in Italy, traditionally consists of guanciale, Pecorino, tomatoes, and sometimes onions. Our version uses pancetta and Parmesan, but if you have Pecorino on hand, definitely give it a try. The addition of marinated artichokes gives a heartier, richer consistency to the whole dish; you definitely don't want to omit them. Just make sure to watch the pasta carefully as it cooks. One-pot pastas, though very convenient at cleanup time, can stick to the sides and bottom, so it’s important to stand by the stove in order to stir throughout the cooking process.



1 oz, diced

Uncooked onion(s)

1 large, thinly sliced


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