Rigatoni Amatrigiana Recipe
Delicious rigatoni pasta tossed in a rich and savory Amatrigiana sauce made from ripe tomatoes, pancetta, and Pecorino Romano cheese, delivering a perfect balance of flavors.
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Ingredients
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Pasta and Sauce
Method
Cooking Instructions
- 1
Cook the Pasta
In a large pot of salted boiling water, cook the rigatoni according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
- 2
Prepare the Sauce
In a large skillet, heat the olive oil over medium heat. Add the guanciale (or pancetta) and cook until crispy, about 5-7 minutes. Add the minced garlic and red chili flakes, cooking for an additional minute until fragrant.
- 3
Combine Pasta and Sauce
Pour in the tomato passata and simmer for 5 minutes. Add the cooked rigatoni to the skillet and toss to combine. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
- 4
Finish with Cheese
Remove from heat and stir in the grated Pecorino Romano cheese. Season with salt and black pepper to taste.
- 5
Serve
Serve hot, garnished with additional Pecorino Romano cheese and a sprinkle of black pepper if desired.
