Rigatoni all'Amatriciana is a classic Italian pasta dish that originates from the town of Amatrice in central Italy. This hearty and flavorful dish features rigatoni pasta tossed with a spicy tomato sauce made with guanciale (cured pork cheek), onion, garlic, and red pepper flakes.
The combination of the spicy tomato sauce with the salty and savory guanciale creates a bold and delicious flavor that's sure to satisfy your cravings. This dish is perfect for a cozy night in or a dinner party with friends.
While the traditional recipe calls for guanciale, you can also use pancetta or bacon as a substitute. So if you're looking for a delicious and easy-to-make pasta dish that's full of flavor, give this recipe a try!
Here's the recipe for rigatoni all'amatriciana:
Ingredients
- 400g rigatoni
- 150g guanciale
- 1 can (400g) San Marzano tomatoes
- ½ red onion
- 1 garlic clove
- ½ tsp chili flakes
- 50g Pecorino Romano cheese
- Salt and pepper
- Extra-virgin olive oil
Instructions
- Bring a large pot of salted water to boil and cook the rigatoni according to the package instructions.
- While the pasta is cooking, chop the guanciale into small cubes or strips and sauté over medium-high heat in a skillet with olive oil until crispy.
- Add the chopped red onion and garlic to the skillet and cook until translucent, then add the chili flakes.
- Crush the San Marzano tomatoes by hand and add them to the skillet, along with a pinch of salt and pepper. Lower the heat and let the sauce simmer for about 10 minutes.
- Drain the pasta and add it to the skillet with the sauce. Toss everything together until the pasta is coated evenly.
- Serve hot, garnished with grated Pecorino Romano cheese.
Enjoy your amatriciana!
Comments (0)
There are no comments for this article. Be the first one to leave a message!