Rigatoni all'Amatriciana
Rigatoni in a spicy tomato sauce with crisp guanciale and Pecorino, from the town of Amatrice.
Serves 4
Prep 10 min
Cook 30 min
Ingredients
- 6 oz guanciale or pancetta, cut in strips
- 1 tablespoon olive oil
- 1/2 teaspoon red pepper flakes
- 1/3 cup dry white wine
- 1 can (28 oz) whole peeled tomatoes, crushed
- 12 oz rigatoni
- 3/4 cup grated Pecorino Romano
- Salt for the pasta water
Steps
Step 1. Cook the guanciale in the oil over medium heat for 8 minutes, until crisp and the fat renders. Add the pepper flakes.
Step 2. Add the wine and let it bubble for 2 minutes. Add the tomatoes and simmer for 15 to 20 minutes.
Step 3. Boil the rigatoni in salted water until al dente. Save 1/2 cup of the water, then drain.
Step 4. Toss the pasta in the sauce with some pasta water and half the cheese. Serve with the rest.
Where this recipe comes from
Yoribang Italian pasta recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
More Yoribang write-ups of Italian pasta dishes. Salt the pasta water well, until it tastes like mild seawater, and always save a cup of it: the starch is what makes sauces cling. Guanciale, Pecorino Romano, and ricotta salata are sold at Italian delis and many supermarkets.