Rigatoni All’amatriciana Recipe
Preserved tomato, red onion, guanciale, chili flake
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Ingredients
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Ingredients
Method
Directions
- 1
Cook the Pasta
In a large pot, bring salted water to a boil. Add the rigatoni and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
- 2
Prepare the Guanciale
While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the guanciale and cook until crispy, about 5-7 minutes. Remove excess fat if desired.
- 3
- 4
Incorporate the Tomatoes
Stir in the preserved tomatoes and chili flakes. Cook for another 5-7 minutes, allowing the sauce to thicken. Season with salt to taste.
- 5
Combine Pasta and Sauce
Add the drained rigatoni to the sauce, tossing to combine. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
- 6
Serve
Serve hot, topped with freshly grated Pecorino Romano cheese and additional chili flakes if desired.
