Creamy One Pot Rigatoni Amatriciana

Dinner’s ready in 30 minutes with this easy one-pot dish. Bacon and pickled jalapenos add a spicy kick, and the pasta cooks right in the sauce.

or read on for step-by-step instructions with photos

What is Amatriciana Sauce?

Amatriciana (pronounced ah-mah-tree-CHA-nah) is a traditional Italian pasta sauce from the town of Amatrice. It's a simple, yet flavor-packed sauce typically made with these six ingredients:

1. Guanciale - cured pork cheek or jowl, similar in flavor to pancetta. I used bacon instead as it was easier for me to find.

2. Tomatoes - fresh or canned whole plum tomatoes form the base of the sauce. I used canned.

3. Pecorino romano cheese - this hard sheep's milk cheese, similar to Parmesan, adds a salty, tangy, and nutty flavor. I substituted with sour cream and butter for a creamier sauce.

4. Olive oil - used for sautéing the guanciale.

5. Red pepper flakes - used to add a little heat. I used pickled jalapenos for a spicy and tangy kick.

6. White wine - to deglaze the pan before adding the tomatoes.

You'll notice that classic Amatriciana sauce doesn’t include onions or garlic. This is because the sauce is meant to highlight its few key ingredients, especially the guanciale and Pecorino - simplicity and a focus on high-quality ingredients are hallmarks of traditional Italian recipes.

So, I am taking huge liberties with the term as I couldn’t resist adding extra ingredients like onions and garlic (along with multiple substitutions and modifications as you will see 😂).

While Amatriciana is traditionally served with bucatini, it also works well with spaghetti or rigatoni. I love how the sauce and little pieces of bacon get caught in rigatoni, so I went with that. 

I finished my sauce with sour cream and butter, giving it a creamy, spicy vodka sauce vibe. So, it might not be the most authentic version, but it was flavorful, comforting, and super easy to make in just one pot.

What you’ll need

Ingredients

• 4 slices bacon, diced

• 1 onion, diced

• 3 cloves garlic, finely chopped

• 6 large cremini mushrooms, quartered

• 1 pickled jalapeno, finely chopped (deseeded for mild)

• 1 cup dry white wine

• 1 - 14 ounce (400 g) can whole tomatoes, crushed by hand

• 14 ounces (400 ml) water (use the same tomato can to measure)

• ½ package rigatoni (8 ounces or 250 g)

• 2 tablespoons butter

• ¼ cup sour cream

• extra virgin olive oil

• salt & pepper, to taste

Equipment

• Large pot

• Wooden spoon

• Knife & cutting board

Makes: 2 portions 

Prep: 5 min Cook: 20 min

How to make it

Step 1

Saute the bacon and aromatics.

Heat olive oil in a large pot and add bacon and garlic. Cook over low heat until fragrant and the bacon renders a bit. 

Add the onions and cook until softened, stirring often. Deglaze with white wine, bring to a boil over high heat, and cook for a couple of minutes.

Step 2

Prepare the sauce.

Add mushrooms and pickled jalapeño, and cook until the mushrooms shrink. Stir in the canned tomatoes and water, then bring to a boil over high heat.

Step 3

Cook the pasta.

Stir in the pasta and cook covered over medium-high heat, following the package instructions for al dente. 

Stir occasionally to prevent sticking, adding more water if needed. When the pasta is cooked and has absorbed most of the sauce, turn off the heat.

Step 4

Finish and serve.

Stir in the butter and sour cream, season with salt and pepper to taste, and serve.

My tips

• For one-pot pasta recipes - keep the lid on and maintain a gentle simmer to cook the pasta evenly. Stir regularly to avoid clumping and ensure even heat. Let the pasta rest for a few minutes before serving to let the flavors meld together.

• How to reheat leftovers - reheat in the microwave or in a non-stick pan on the stove. Stir often for even heating, and add a splash of water if needed to loosen the sauce.

• Serving suggestion - pair with a light arugula salad, lemony broccolini, and some crusty garlic bread to soak up any extra sauce.

• Wine selection - for cooking use a dry white wine you enjoy drinking for the best results. Pair the dish with a medium-bodied Italian wine like Chianti or Montepulciano.

Substitutions

• Bacon - try guanciale, pancetta, or chorizo as alternatives.

• Aromatics - substitute onions with shallots or leeks. Use chili flakes or fresh chili instead of pickled jalapeño.

• Wine - omit the wine and use apple cider vinegar or white balsamic vinegar diluted with stock or water.

• Sour cream - use heavy cream instead and adjust the acidity of the dish with a bit of lemon juice.

Storage

• Store in an airtight container for up to 5 days in the fridge.

• For best results, freeze leftovers in an oven-safe dish topped with breadcrumbs and cheese. Defrost and reheat in the oven until hot and bubbly. While freezing can soften the pasta's texture, it will still be delicious when reheated this way.

Dietary Notes: Egg-free

That’s it, enjoy!

I’ve been using this one-pot method a lot lately - not only is it easy, but it also means fewer dishes!

If you love one-pot pasta recipes, be sure to try my chicken pesto fettuccine and bison bolognese with tagliatelle. I made the bison bolognese while camping and the chicken fettuccine in a minimally equipped rental while traveling. These dishes really can be made anywhere you have a heat source and a pot.

Once you’ve got the technique down, you can try this method with any sauce and pasta combination you like. Happy cooking!

Summary

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Spicy Bacon and Jalapeno Rigatoni Amatriciana Recipe

Quick, hearty, and delicious! This one-pot pasta cooks right in the sauce for an easy dinner with fewer dishes.

Makes: 2 portions  Prep: 5 min Cook: 20 min

Ingredients

• 4 slices bacon, diced

• 1 onion, diced

• 3 cloves garlic, finely chopped

• 6 large cremini mushrooms, quartered

• 1 pickled jalapeno, finely chopped (deseeded for mild)

• 1 cup dry white wine

• 1 - 14 ounce (400 g) can whole tomatoes, crushed by hand

• 14 ounces (400 ml) water (use the same tomato can to measure)

• ½ package rigatoni (8 ounces or 250 g)

• 2 tablespoons butter

• ¼ cup sour cream

• extra virgin olive oil

• salt & pepper, to taste

Instructions

1. Cook bacon and aromatics. Cook bacon and garlic over low heat until fragrant and the bacon renders. Add onions and cook until softened, stirring often. Deglaze with white wine, bring to a boil, and cook for a few minutes.

2. Make the sauce. Add mushrooms and pickled jalapeño, cooking until the mushrooms shrink. Stir in canned tomatoes and water, then bring to a boil over high heat.

3. Cook pasta. Stir in the pasta, cover, and cook over medium-high heat, following package instructions for al dente. Stir occasionally to prevent sticking, adding water if needed. Turn off the heat when the pasta is cooked and has absorbed most of the sauce.

4. Season and serve. Stir in butter and sour cream, season with salt and pepper, and serve.

Top Tips

• Keep the lid on and simmer gently to cook the pasta evenly, stirring regularly to avoid clumping and ensure even heat distribution. Let the pasta rest for a few minutes before serving to let the flavors meld.

• Reheat leftovers in the microwave or on the stove, stirring often and adding water if needed to loosen the sauce.

• Pair with a light arugula salad, lemony broccolini, and crusty garlic bread to soak up any extra sauce.

Have you ever tried making a one-pot pasta? I’d love to hear how it turned out - share your experience in the comments below.

Enjoy!