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recipe for Rigatoni all’Amatriciana
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Rigatoni all'Amatriciana

A bold and comforting Roman pasta dish made from guanciale, tomatoes, Pecorino Romano and rigatoni. Rich, tangy and deeply satisfying.
Servings 4
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Equipment

  • Cooking pot
  • Skillet

Ingredients

  • 200 g rigatoni
  • 120 g guanciale cubed
  • 400 g crushed tomatoes or passata
  • 1 tablespoon olive oil
  • ½ teaspoon chili flakes
  • 50 g Pecorino Romano
  • Salt to taste

Instructions

Cook the Pasta

  • Boil rigatoni in salted water until al dente ( usually time mentioned in packaging ). Reserve a cup of pasta water.

Crisp the Guanciale

  • Heat a skillet with oil. Add guanciale and cook until golden and crispy.

Add Tomato and Chili

  • Add tomatoes and chili flakes. Simmer for 10 minutes until thick and glossy.

Combine with Pasta

  • Add cooked rigatoni with some pasta water. Toss until well coated.

Finish With Pecorino

  • Turn off heat, add Pecorino Romano, toss again, and serve hot.

Notes

  • Do not overcook guanciale.
  • Add Pecorino only off heat.
  • Use chili flakes depending on spice level.
  • Rigatoni holds sauce better than spaghetti.
Author: The Gourmet Palette
Calories: 590kcal
Course: Pasta
Cuisine: Italian
Keyword: amatriciana sauce, authentic amatriciana, guanciale pasta recipe, rigatoni amatriciana, rigatoni recipe, roman pasta recipes

Nutrition

Calories: 590kcal | Carbohydrates: 65g | Protein: 23g | Fat: 28g