Rigatoni Amatriciana Recipe

Time30m

Serves4

tomatoes, pancetta, onions, basil, fresh black pepper, burrata cheese

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Ingredients

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1
Cook the Rigatoni
In a large pot, bring salted water to a boil. Add the rigatoni pasta and cook according to package instructions until al dente, usually about 10-12 minutes. Once cooked, reserve 1 cup of pasta water and drain the rest.

2
Sauté the Pancetta
In a large skillet over medium heat, add the pancetta. Cook until it becomes crispy and releases its fat, about 5-7 minutes.
3
Cook the Onions
Add the finely chopped onion to the skillet with the pancetta and sauté until the onions are translucent, about 3-4 minutes.
4
Add Tomatoes
Pour in the crushed tomatoes and stir well. Season with salt and fresh black pepper. Let the sauce simmer for about 10-15 minutes, allowing the flavors to meld.
5
Incorporate Basil
Once the sauce is thickened, add the fresh basil leaves and stir. If the sauce seems too thick, add a bit of the reserved pasta water until you reach the desired consistency.

6
Combine Pasta and Sauce
Add the drained rigatoni directly into the skillet with the sauce. Toss well to ensure the pasta is fully coated with the sauce. Adjust seasoning if necessary.
7
Serve with Burrata
Divide the rigatoni amatriciana among serving plates. Top each portion with a generous piece of burrata cheese. Drizzle with a bit of olive oil and sprinkle with additional black pepper, if desired.