Rigatoni All'amatriciana Recipe
pork guanciale, tomato sugo, crushed chili peppers, pecorino romano cheese
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the pasta
Bring a large pot of salted water to a boil and cook the rigatoni according to package instructions until al dente. Reserve about 1 cup of pasta water, then drain the pasta.
- 2
Cook the guanciale
In a large skillet over medium heat, add the olive oil and guanciale. Cook until the guanciale is crispy and golden, about 5-7 minutes.
- 3
Add the sauce
Add the tomato sauce and crushed chili peppers to the skillet with the guanciale. Stir to combine and let it simmer for about 5 minutes.
- 4
Combine pasta and sauce
Add the drained rigatoni to the skillet and toss to coat the pasta in the sauce. If the sauce is too thick, add a bit of the reserved pasta water to achieve the desired consistency.
- 5
Finish with cheese
Remove the skillet from heat, and stir in the grated Pecorino Romano cheese. Season with salt and black pepper to taste.
- 6
Serve
Plate the rigatoni and garnish with extra Pecorino Romano cheese and more crushed chili peppers if desired.
