Rigatoni All’amatriciana* Recipe

Time30m

Serves4

San marzano pomodoro, guanciale, chili flake, shallot, garlic, basil, pecorino romano

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Boil Pasta
In a large pot, bring water to a boil. Add 1 tablespoon of salt and stir in the rigatoni pasta. Cook according to package instructions until al dente.
2
Reserve Pasta Water
Before draining, reserve about 1 cup of the pasta cooking water. Drain the pasta and set aside.

3
Cook Guanciale
In a large skillet over medium heat, add the guanciale. Cook until it becomes crispy and golden, about 5-7 minutes. Remove excess fat if necessary but leave some for flavor.
4
Add Aromatics
Add the chopped shallot and minced garlic to the skillet. Sauté for 2-3 minutes until the shallots are translucent and the garlic is fragrant.
5
Add Tomatoes
Pour in the crushed San Marzano tomatoes, along with the chili flakes. Stir to combine and let the sauce simmer for about 10 minutes, allowing it to thicken.
6
Combine Pasta and Sauce
Add the cooked rigatoni to the skillet with the sauce. Toss to combine, adding reserved pasta water a little at a time to reach desired sauce consistency.
7
Finish with Basil and Cheese
Remove from heat, add the torn basil leaves, and sprinkle with grated Pecorino Romano cheese. Toss gently to combine.