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Paccheri Pasta Amatriciana

Paccheri Pasta Amatriciana is about as simple and tasty as it gets. Large pasta tubes are coated in a spicy tomato and pancetta sauce that will wake up your taste buds. This is a pasta dish you can make quickly that your whole family will devour! Put it on your weekly rotation along with my Tortellini Alfredo, Casarecce al Trapanese and Penne Pomodoro.

A plate of paccheri pasta in a tomato sauce near a bowl of red pepper flakes.

This pasta recipe combines two regions of Italian cuisine to create an easy but incredibly tasty dish. Paccheri pasta from southern Italy and Amatriciana sauce from the town of Amatrice, near Rome. Amatriciana and Carbonara are two of the most popular pasta dishes associated with Rome. They are simple yet unbelievably flavorful.

What kind of pasta is Paccheri?

Paccheri, pronounced “pakeri”, is a pasta shape that originated in the Italian region of Campania. It is a very large tubular pasta that looks like giant rigatoni. Similar to rigatoni, paccheri is very versatile. The large tubes are perfect for stuffing with ricotta cheese or Italian sausage. I also love how it’s ridges and folds hold luscious alfredo sauce beautifully and it can even be served with light seafood sauces.

Make sure to look for a high quality pasta for best results. Follow my dry pasta guide to learn what to look for.

What is Amatriciana sauce?

Traditionally, Amatriciana is made with tomatoes, guanciale (cured pork jowl), pecorino romano cheese and red pepper flakes. The sauce hails from the town of Amatrice, which is between Lazio and Abruzzo near Rome. You will be hard pressed to find a pasta recipe with as much flavor and umph as one made with this traditional tomato sauce. It is even good on really small pastas like Homemade Gnocchetti.

Ingredients for making pasta in an Amatriciana sauce.

Ingredients you will need, notes and substitutions

As with many of our favorite Italian specialties, you only need a few ingredients of the highest quality to make an amazing sauce.

  • Whole San Marzano Tomatoes: I prefer to use tomatoes designated with the geographical indication of being grown in the Sarnese-Nocerino region. It is not necessary to use San Marzano tomatoes but the best quality tomatoes you can find are in order. Because this a quick cooking sauce it is important for the tomatoes to have the best and brightest flavor. Homemade Fire Roasted Tomatoes are also delicious in this sauce.
    • Crush the tomatoes by hand so you have little chunks.
  • Pancetta: As stated above, guanciale is traditionally used when making this sauce, but it is not easy to find outside of Italy. Pancetta is a suitable substitute.
  • Pecorino Romano cheese: I know that there are parmesan lovers out there but there really is no substitute for the salty flavor that pecorino romano brings to this sauce.
  • Red pepper flakes: There is some debate even among purists, as to whether black pepper or chili pepper is used to create the spicy heat in this dish. In my opinion, I like the chili pepper because I think the amount of back pepper you need to bring the same amount of heat, will alter the flavor of the sauce.
  • Paccheri Pasta: This is considered an artisanal pasta shape. Rigatoni are a good substitute if you can’t find paccheri. Other pasta shapes that work well with this sauce are bucatini, spaghetti, rotini or ziti.
3 process photos of making pasta in an amatriciana sauce.

Step by Step Instructions

  1. Cook pasta in a large pot of salted water according to package directions. Reserve a cup of pasta water.
  2. While the pasta is boiling, cook the pancetta and chili flakes in a drizzle of olive oil in a large skillet.
  3. Add the tomatoes and juices to the pancetta. Season with salt and pepper.
  4. Toss the pasta in the skillet with the tomatoes and top with pecorino romano cheese. Add some of the reserved pasta water if the sauce is too thick.

Cooking Tips

  • Don’t overcook the pasta. It should be al dente or still a little toothy because it will continue to cook in the sauce.
  • The sauce may be done before the pasta is ready. You can keep it warm over low heat and add a little pasta water if it starts to thicken too much.
  • Feel free to use more or less of the chili pepper depending on how spicy you like your sauce. You can also pass extra chili pepper at the dinner table for those that really like it spicy.
  • I like to pass the pecorino romano at the table as well.
A plate of pasta in a tomato sauce near a bowl of grated cheese and a bowl of red pepper flakes


What does “paccheri” mean in Italian?

Paccheri is derived from “paccaria” which in the Neapolitan dialect means slap or clap. The sound the noodles make when being stirred sounds like a clap.

How much pasta should I make per person?

A good rule of thumb is to plan on 1/4 lb. of dried pasta per person if the past is your main course.

How long should you cook paccheri?

I recommend you follow the package instructions for how long to cook pasta, but a good estimate is between 7-10 minutes.

Additional Pasta recipes

Pasta is always a good option for a main course, especially if you have picky eaters to please. Here are some of our most popular recipes.

Any baked pasta lover out there? Our Pasta Rustica with Sausage is easy and loaded with gooey cheese.

If a hearty Sunday sauce is more your thing, you will love our Rigatoni Bolognese or Short Rib Ragu with Mafaldine.

Any night of the week is the perfect time for a quick but delicious pasta like Radiatori with Spinach and Sun-dried Tomatoes, Trenette al pesto or Italian Pasta Broccoli.

I love to get your feedback so if you tried this Paccheri Amatriciana or any other recipes on this website, please leave me a comment below.  I hope you enjoy our recipes and look forward to hearing from you!

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A plate of pasta in a tomato sauce near a bowl of grated cheese and a bowl of red pepper flakes

Paccheri Pasta Amatriciana

Wide ribbed noodles are perfect for holding a chunky spicy tomato sauce topped with Pecorino Romano cheese. This simple Roman inspired dish is will easily become a weeknight favorite.
No ratings yet
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course, Side Dish
Cuisine Italian
Servings 4
Calories 846 kcal


  • 1 lb Paccheri Pasta or rigatoni
  • 2 tbsp Olive oil
  • 6 oz Guanciale or pancetta
  • 1 tsp Red pepper flakes
  • 28 oz Whole canned tomatoes crushed by hand
  • ¼ cup Pecorino romano cheese grated
  • Salt and Pepper to taste
  • 2 tbsp Fresh basil cut or torn into ribbons (otional)


  • Cook Pasta in a large pot of salted water according to package instructions.
  • Heat olive oil in large skillet and add the guanciale or pancetta and red pepper flakes. Cook over medium heat the guanciale is browned and translucent.
  • Stir in the crushed tomatoes, then salt and pepper to taste.
  • Drain the pasta once it is al dente and add to skillet. Top with with the cheese and fresh basil then toss well. Serve with additional grated cheese.


Serving: 4servingsCalories: 846kcalCarbohydrates: 93gProtein: 23gFat: 43gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 52mgSodium: 738mgPotassium: 644mgFiber: 6gSugar: 8gVitamin A: 459IUVitamin C: 19mgCalcium: 155mgIron: 4mg
Keyword Peeled tomatoes, pancetta, guanciale, red pepper flakes, easy
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