If you’re wondering what you should cook over the weekend — we’ve got you covered.
This is the kind of recipe that rewards slowing down. Not complicated, not showy, but deeply satisfying in the way only a few well-chosen ingredients can be. Rigatoni with datterini tomatoes and guanciale is a classic-inspired dish that celebrates texture, balance, and proper technique.
Why Rigatoni Work So Well Here
Rigatoni are made for sauces with body. Their wide diameter, thick walls, and pronounced ridges allow them to hold onto flavor both inside and out. In a recipe like this, where the sauce is rich but not heavy, rigatoni provide structure and presence without overpowering the ingredients.
Cooked al dente, they keep their shape and offer the right resistance, making every bite feel intentional.
The Ingredients
You don’t need many — just the right ones:
-
Fresh garlic
-
Pecorino Romano (to finish)
Each ingredient plays a clear role, and none are there by accident.
The Method
Start with the guanciale. Dice it into generous pieces — not too fine — and place it in a cold pan. Let it render slowly over gentle heat until the fat starts melting and the meat becomes fragrant and lightly crisp. This step sets the foundation of the dish. Once ready, remove the guanciale from the pan and set it aside.
In the same pan, add a little extra virgin olive oil and gently sauté the fresh garlic. Keep the heat moderate: you want aroma, not color. Add the organic datterini tomatoes, lightly crushing them with a spoon to release their sweetness. Let them simmer just enough to soften and come together.
Return the guanciale to the pan and allow everything to bind into a rich, savory sauce — glossy, balanced, and deeply aromatic.
Meanwhile, bring a large pot of water to a boil. Salt it generously, then cook the rigatoni al dente, following the instructions on the package. Drain the pasta and add it directly to the pan, sautéing briefly so the rigatoni absorb the sauce rather than simply being coated by it.
Finish with a generous grating of Pecorino Romano. Its sharp, salty character brings contrast and depth, tying the dish together beautifully.
A Recipe for Slower Days
This is not a rushed weekday meal. It’s a recipe for when you have time to cook, taste, and enjoy the process — and the result. Simple ingredients, treated with care, coming together in a dish that feels comforting, confident, and complete.
Sometimes, that’s exactly what the weekend calls for.
