Amatriciana Recipe
rigatoni, pancetta, tomato sauce, onions, red Calabrian chili, parmigiano
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Ingredients
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Pasta
Sauce
Method
Cooking Pasta
- 1
Boil Water
In a large pot, bring salted water to a boil over high heat.
- 2
Cook Rigatoni
Add the rigatoni to the boiling water and cook according to package instructions until al dente, usually about 10-12 minutes.
- 3
Drain Pasta
Once cooked, reserve a cup of pasta water, then drain the rigatoni and set aside.
Preparing the Sauce
- 4
Sauté Pancetta
In a large skillet over medium heat, add the pancetta. Cook until crispy, about 4-5 minutes.
- 5
- 6
Incorporate Tomato Sauce
Pour in the tomato sauce and stir well. Let it simmer for 5-7 minutes to combine the flavors.
- 7
Spice it Up
Add the red Calabrian chili to taste, stirring to incorporate it into the sauce.
Combining Pasta and Sauce
- 8
Mix Pasta with Sauce
Add the drained rigatoni to the sauce, tossing gently to coat the pasta evenly.
- 9
Adjust Consistency
If the sauce is too thick, add reserved pasta water a little at a time until you reach desired consistency.
- 10
Serve
Plate the pasta and sprinkle with grated Parmigiano Reggiano before serving.
