
Rigatoni Amatriciana Recipe:
Ingredients
- ✓400g rigatoni pasta
- ✓150g guanciale (or pancetta), diced
- ✓400g San Marzano tomatoes, crushed
- ✓1 small onion, finely chopped
- ✓1/2 cup white wine
- ✓Red pepper flakes
- ✓Pecorino Romano, grated
- ✓Extra virgin olive oil
- ✓Salt
- ✓Fresh basil
Instructions
- 1
Bring a large pot of salted water to boil
- 2
Heat olive oil in a large pan, add diced guanciale
- 3
Cook guanciale until crispy and golden
- 4
Add chopped onion and sauté until soft
- 5
Pour in white wine and let it reduce
- 6
Add crushed tomatoes and red pepper flakes
- 7
Simmer sauce for 20 minutes until thickened
- 8
Cook rigatoni until al dente
- 9
Reserve pasta water and drain rigatoni
- 10
Add pasta to the sauce and toss well
- 11
Add pasta water if needed for consistency
- 12
Serve with generous Pecorino Romano and fresh basil