Rigatoni Amtriciana Recipe

Boil water and cook rigatoni

Bring a large pot (at least 6 quart) of water to a rolling boil. Add 1 tablespoon kosher salt. Add 1 lb rigatoni and cook until very al dente (2 minutes before package time) — about 9–10 minutes depending on brand. Reserve 1 cup of the pasta cooking water, then drain the rigatoni and set aside.

Render guanciale

While the water heats, heat a large sauté pan or shallow saucepan over medium heat. Add the diced guanciale and cook, stirring occasionally, until the fat is rendered and the pieces are crisp and golden, about 6–8 minutes. If the guanciale is very lean, add 1 tablespoon olive oil to help rendering. Remove and reserve most of the crispy pieces on a paper towel, leaving the fat in the pan.

Sauté aromatics

Reduce heat to medium-low. Add the finely chopped onion to the rendered fat and cook, stirring, until translucent and beginning to caramelize, about 6–8 minutes. Add the sliced garlic and crushed red pepper flakes and cook for 30–45 seconds until fragrant — do not let garlic brown.

Deglaze and build sauce

Increase heat to medium and pour in 1 tablespoon dry white wine (if using) to deglaze the pan, scraping any browned bits from the bottom. Let the wine reduce for about 1 minute. Stir in 1 tablespoon tomato paste and cook 1 minute to develop sweetness.

Add tomatoes and simmer

Carefully add the crushed San Marzano tomatoes to the pan. Stir to combine, bring to a gentle simmer, then lower heat to medium-low. Partially cover and simmer for 12–15 minutes, stirring occasionally, until the sauce thickens slightly. Taste and season with 1 teaspoon freshly ground black pepper and up to 1 teaspoon sugar if tomatoes are too acidic.

Finish sauce with cheese and pasta water

Turn off the heat. Add about 1/2 cup grated Pecorino Romano and 1/2 cup reserved pasta water to the sauce, stirring vigorously to create a silky emulsion. If sauce seems too thick, add more reserved pasta water, a few tablespoons at a time, until it lightly coats the back of a spoon.

Combine pasta and sauce

Add the drained rigatoni to the pan with the sauce (or return the sauce to the pot with the pasta). Toss gently over low heat for 1–2 minutes so the pasta absorbs the sauce and the flavors marry. If needed, add additional reserved pasta water to loosen. Fold in the reserved crispy guanciale pieces and 2 tablespoons chopped flat-leaf parsley.

Serve

Divide the rigatoni amatriciana among warmed bowls. Finish each serving with an extra sprinkle of grated Pecorino Romano and a grind of black pepper. Serve immediately.