Rigatoni all’Amatriciana
A Roman pasta common around Vatican City, with guanciale, tomato, pecorino, and chili. This version uses rigatoni, though other pasta shapes are also used.
Prep
15m
Cook
30m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Pasta
- 400gRigatoni Pasta
- 2.9lWater
Sauce
- 100mlWater (hot and starchy)
Pasta
- 18gSalt
Sauce
- 180gCured Pork Jowl (cut into small strips)
- 500gTomato Passata
- 1pcsRed Chili (whole)
- 10mlExtra Virgin Olive Oil
- 90gPecorino Cheese (finely grated)
- 2gBlack Pepper (freshly ground)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Bring the water to a boil in a large pot, add the salt, and cook the rigatoni pasta until al dente.
- 02
Warm the extra virgin olive oil in a large pan over medium heat, add the cured pork jowl, and cook until the fat renders and the edges turn lightly crisp.
- 03
Add the red chili and let it flavor the fat briefly.
- 04
Pour in the tomato passata and simmer until the sauce thickens slightly and the pork has fully flavored it.
- 05
Drain the rigatoni pasta when it is al dente.
- 06
Add the rigatoni pasta and hot water to the sauce and toss to coat.
- 07
Stir in the pecorino cheese and black pepper, then serve immediately.
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