11/27/23, 4:13 PM Rigatoni Amatriciana Recipe - 2foodtrippers

Rigatoni Amatriciana Recipe

4.42 from 12 votes
Follow our Rigatoni Amatriciana recipe and make of Rome's four great pastas at
home.

Prep Time Cook Time Additional Time Total Time

15 mins 1 hr 45 mins 2 hrs

Course: Main Course Cuisine: Italian Servings: 4 Calories: 554kcal

Author: Daryl and Mindi Hirsch

Equipment
Microplane
3.5-Quart Stainless Steel Sauce Pan
Chef’s Knife
Masher

Ingredients
15 ounces peeled tomatoes (one can)
1 medium onion (finely chopped, about 3/4 cup)
¼ teaspoon Italian chili flakes (you can use finely minced dry hot chili pepper instead)
2 - 3 ounces guanciale
1 pound rigatoni (you can use bucatini, perciatelli or spaghetti instead)
salt (for pasta water and to taste)
grated Pecorino Romano (for serving)
½ cup fresh parsley or basil (garnish)

Instructions
1. Place guanciale in the freezer for about 30 - 45 minutes. Freezing the guanciale will make it
easier to slice.
2. Slice guanciale into lardons about 1/4" thick by a 1/2" wide.
3. Open can and pour tomatoes into a small mixing bowl. Either squeeze the tomatoes with
your hands or mash them with a potato masher. Set aside.
4. Place cut guanciale flat into a cool pan and turn heat on medium high.
5. Add the chopped onion and chili flake once the guanciale just begins to turn translucent, gets
brown on the edges and renders its fat.
6. Cook the onion until soft and translucent and the guanciale is light brown (not burned).
About 5 minutes.
7. Add tomatoes and their liquid, adding a little water to rinse every bit of tomato product from
the bowl. Simmer about 45 minutes, adding water as necessary to prevent scorching.
8. Once the sauce has cooked 45 minutes and is thick and pasty, turn heat to its lowest setting
to keep the sauce warm.
9. Boil the pasta in 4 to 5 cups of salted water.
10. Drop pasta into boiling water. Cook per instructions on the pasta box.
11. Four minutes before the pasta is ready, raise the heat on the sauce to medium-high.
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11/27/23, 4:13 PM Rigatoni Amatriciana Recipe - 2foodtrippers

12. About a minute before the pasta is fully cooked to just al dente. Use a spider or large
slotted/perforated spoon to lift the pasta out of the pasta water and into the pasta sauce. if
you choose to use a colander, reserve about 2 cups of the pasta water before draining the
pasta. (You'll probably use about a cup.)
13. If using a colander, immediately transfer the pasta to the pan with the sauce. (Skip this step if
you don't use a colander.)
14. Mix pasta and sauce for 30 seconds. Slowly begin incorporating the pasta water into the
sauce until the sauce becomes viscous and you can see the bottom of the pan when dragging
a wooden spoon on the bottom of the pan. Remove the pan from the heat.
15. Top with grated Pecorino Romano and either flat leaf Italian parsley or fresh basil.

Notes
You can replace canned tomatoes with Passata Rustica (about 450 grams).
You can use pancetta if you can't find guanciale.
You can halve the recipe for two people.

Estimated Nutrition
Calories: 554kcal | Carbohydrates: 92g | Protein: 18g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated
Fat: 1g | Monounsaturated Fat: 0.2g | Cholesterol: 15mg | Sodium: 288mg | Potassium: 537mg | Fiber:
5g | Sugar: 7g | Vitamin A: 794IU | Vitamin C: 22mg | Calcium: 74mg | Iron: 3mg

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