Rigatoni all’Amatriciana is a classic Italian dish that adds a flavorful twist to your pasta repertoire. This vibrant recipe transforms simple ingredients into a rich and savory sauce, perfect for any occasion.
To create this delightful dish, simply cook rigatoni and toss it with a robust sauce made from guanciale, tomatoes, and pecorino cheese. The result is a deliciously hearty and visually appealing pasta that’s sure to be a hit with family and friends alike.
Perfect for dinner parties, family gatherings, or a comforting meal, Rigatoni all’Amatriciana is easy to make and offers a unique flavor experience. Each bite bursts with savory goodness and tangy tomato richness, providing a traditional yet exciting twist on pasta dishes. Embrace the authenticity and deliciousness of Rigatoni all’Amatriciana and bring a taste of Italy to your dining routine.
Rigatoni All’Amatriciana
Ingredients
- ¾ cup grated pecorino
- 1 lb rigatoni pasta save ½ cup pasta water
- ⅓ cup water
- 1 lb bacon divided
- 1 can crushed san marzano tomatoes
- 1 large white onion diced
- ½ tsp red pepper flakes
- 6 cloves garlic minced
Instructions
- Prepare the pasta until it's al dente, following package instructions, and reserve ½ cup of the pasta water.
- Slice the bacon into thin strips and cook it in a heavy-bottomed skillet over medium to medium-low heat for about 15 minutes, or until mostly crispy.
- Remove the bacon and place it on a paper towel-lined bowl.
- Discard half of the bacon fat, leaving around 2-3 tablespoons in the skillet.
- Add chopped onion and a pinch of salt to the skillet, cooking for 5 minutes.
- Then, add minced garlic and red pepper flakes, and cook for an additional 3 minutes.
- Stir in the tomatoes, the reserved pasta water, and another pinch of salt.
- Mix in half of the crispy bacon.
- Cover and let the sauce simmer for 30 minutes.
- Once the sauce has thickened, stir in ½ cup of cheese and adjust seasoning with salt and pepper if needed.
- Toss the cooked pasta into the sauce, adding a little of the reserved pasta water if the sauce is too thick, until it evenly coats the pasta.
- Top with the remaining cheese and bacon before serving.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 3066 kcal |
| Carbohydrates | 378 g |
| Protein | 183 g |
| Vitamin C | 48 mg |
| Sugar | 19 g |
What does all amatriciana mean?
“All’amatriciana” refers to a style of pasta sauce originating from Amatrice, a town in the province of Rieti.
What distinguishes arrabbiata from amatriciana?
The key difference between amatriciana and arrabbiata sauces is the addition of cured pork in amatriciana.
Is Rigatoni all’Amatriciana spicy To Eat?
Rigatoni all’Amatriciana is a popular Italian dish found on nearly every menu in Rome. This spicy red sauce features crispy bacon, tender onions, and fiery red pepper flakes.
