Rigatoni All'amatriciana Recipe
parmigiano-reggiano, crispy pancetta, parsley bread crumbs
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Ingredients
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Pasta
Sauce
Garnish
Method
Pasta Preparation
- 1
Cook the Pasta
Bring a large pot of 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.
Sauce Preparation
- 2
Prepare the Sauce Base
In a large skillet, heat the olive oil over medium heat. Add the diced pancetta and cook until it is crispy, about 5-7 minutes.
- 3
Add Aromatics
Add minced garlic and crushed red pepper flakes to the skillet. Cook for an additional 1-2 minutes until fragrant.
- 4
Incorporate Tomatoes
Add the canned whole tomatoes to the skillet, breaking them up with a spoon. Season with salt and black pepper. Let the sauce simmer for 15 minutes, stirring occasionally.
- 5
Combine Pasta and Sauce
Add the drained rigatoni to the skillet with the sauce. Toss to combine, adding reserved pasta water as needed to loosen the sauce.
Garnishing
- 6
Prepare the Garnish
In a small bowl, mix the breadcrumbs with finely chopped parsley. Optionally, toast the breadcrumbs in a pan with a little olive oil until golden brown.
- 7
Serve
Plate the pasta and top with grated Parmigiano-Reggiano and the parsley breadcrumb mixture. Enjoy your Rigatoni all'Amatriciana!