Rigatoni alla Amatriciana recipes with tomato sauce
Certainly! Here’s a recipe for Rigatoni alla Amatriciana, a classic Italian pasta dish known for its savory tomato and pancetta (or guanciale) sauce:
- 12 ounces (340 grams) of rigatoni pasta
- 1/4 cup guanciale or pancetta, diced
- 1 can (28 ounces) of crushed tomatoes
- 1 teaspoon red pepper flakes (adjust to taste)
- Salt and freshly ground black pepper to taste
- 1/2 cup Pecorino Romano cheese, grated
- Cook the rigatoni pasta according to the package instructions until al dente. Drain and set aside.
- In a large skillet, cook the diced guanciale or pancetta over medium heat until it becomes crispy and releases its fat, about 5-7 minutes. Remove any excess fat if needed.
- Add the crushed tomatoes and red pepper flakes to the skillet with the crispy guanciale. Season with salt and black pepper. Stir well to combine. Simmer the sauce for about 10-15 minutes, stirring occasionally, until it thickens slightly.
- Taste the sauce and adjust the seasoning with more salt, black pepper, or red pepper flakes if desired.
- Add the cooked rigatoni pasta to the skillet with the amatriciana sauce. Toss the pasta to coat it evenly with the flavorful sauce.
- Serve Rigatoni alla Amatriciana hot, topped with grated Pecorino Romano cheese.
Enjoy your Rigatoni alla Amatriciana! It’s a delightful Italian pasta dish with a rich and savory tomato sauce complemented by the salty goodness of guanciale or pancetta.