30 Minute Pasta Amatriciana

"You'll need to serve this wearing a fanny pack so you'll have somewhere to keep all your compliments." -me 

Growing up on the East coast, I've been lucky enough to join a ton of Italian-style Sunday dinners.  Whether it was called sauce or gravy, each family was proud of their pasta sauce! I want you to have your own red sauce to brag about and be even happier that it only took 30 min. Mic drop.

The old school way to make sauce takes all freakin day.  That's probably why it was made on Sundays.  I don't want you to spend all day cooking (spoiler alert- it's kinda the point of my site) because lets be real- no one has time to let sauce simmer for over 5 hours.  Being a mom I can’t just set it and forget it. I'd be on house arrest watching a flame.  No thanks. 

Introducing my take on the classic Italian dish "Pasta Amatriciana".

Name sounds fancy.  Dish tastes fancy. Making it is eeeeeezzzzzzz. 

This sauce has tons of flavor from simmering the onions, garlic, and pancetta.  Pancetta??? What's that? It's bacon's classier Italian cousin. You can get it prepackaged and diced in your supermarket by the fancy cheeses (I'll stop saying "fancy" now) or from your butcher. Here's a pancetta pic...


This incredible dish is PERFECT for all the moms coming home from work, working from home, or working in the home. I see all of you! 

I’m sharing my super easy take on the traditional Pasta Amatriciana so that you can start your own tradition with your family and friends. To me nothing smells better than a home when sauce is being made.  I equate it with love, family, and making memories. I want the same for you and your family!


1 pound pasta. I use rigatoni or elbow macaroni (when I don’t feel like cutting up the rigatoni).  

1 (28)ounce can crushed tomatoes, preferably San Marzano.  Trick- If you only have peeled tomatoes, just crush them in your hand before you add to pot. Don't squirt your shirt. 

6 ounces pancetta

1 small onion, chopped

3-4 cloves of garlic, peeled and chopped

¼ cup olive oil

1 ¼ cup Pecorino Romano finely shredded cheese, divided (I’ve used grated in a pinch)



1.     Bring a pot of well salted water to a boil

2.     Dice the pancetta (or open pre chopped pancetta package) and add to a well-heated pot coated in the olive oil.

3.     Add the chopped onion and garlic once the pancetta is looking a little crispy (approx 3-4min). Don’t wait too long or the fat will burn off making the pancetta tough

4.     Add can of crushed tomatoes once your onions become translucent (approx 3-4 min). Let sauce simmer on medium-low heat

5.     Add pasta to boiling water and cook according to package instructions. 

6.     Drain pasta. Do NOT rinse the pasta! Keep that coat of starchy goodness on your pasta. Toss in sauce to coat evenly. Turn off flame. 

7.     Add a cup of the shredded Pecorino Romano cheese to the sauce and stir to incorporate. 

8.     Plate and serve with some extra pecorino sprinkled on top!