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Rigatoni Amatriciana

Rigatoni, guanciale, tomato sauce, pecorino romano, chili flakes

💰HK$ 148
⏱️25 mins
👥1 serving
Rigatoni Amatriciana

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. 1

    Bring a large pot of salted water to boil

  2. 2

    Heat olive oil in a large pan, add diced guanciale

  3. 3

    Cook guanciale until crispy and golden

  4. 4

    Add chopped onion and sauté until soft

  5. 5

    Pour in white wine and let it reduce

  6. 6

    Add crushed tomatoes and red pepper flakes

  7. 7

    Simmer sauce for 20 minutes until thickened

  8. 8

    Cook rigatoni until al dente

  9. 9

    Reserve pasta water and drain rigatoni

  10. 10

    Add pasta to the sauce and toss well

  11. 11

    Add pasta water if needed for consistency

  12. 12

    Serve with generous Pecorino Romano and fresh basil