25min 4 ppl
Rigatoni all'Amatriciana
40 minutes
2 people
Medium31–60 min or 7–12 steps
40 min · 10 steps
Medium: 31–60 min or 7–12 steps
590 kcalper person
Protein 24g
Carbs 64g
Fats 24g
About this dish
Guanciale rendered until crisp, simmered with San Marzano tomatoes and pecorino — the Amatriciana as it should be, served in rigatoni where every ridge catches the sauce.
Allergy Info
Dairy, Gluten, Sulphites
Diet Info
Meat
Ingredients
Meat & Poultry
- Guancialecut into 1cm cubes120 g
Dairy & Eggs
- Pecorino romanofinely grated, plus extra to serve40 g
Tins & Jars
- Tinned San Marzano plum tomatoescrushed by hand400 g
Dried Goods
- Rigatoni160 g
Spices & Seasonings
- Small dried chillicrumbled1
- Black pepper to taste
- Salt to taste
Oils & Condiments
- Dry white wine50 ml
Utensils
- Frying pan
- Large pot
- Colander
- Chef's knife
- Cutting board
- Grater
- Wooden spoon
Method
1
Cut the guanciale into 1cm cubes and crumble the dried chilli. Grate the pecorino finely.
Approx. 5 minutes
2
Crush the tinned San Marzano tomatoes by hand into a bowl.
Approx. 3 minutes
3
Place the guanciale in a cold, dry frying pan. Cook over medium heat for 8 minutes, stirring occasionally, until the fat renders and the guanciale is golden and crisp.
Approx. 8 minutes
4
Add the crumbled chilli and cook for 30 seconds.
Approx. 1 minutes
5
Pour in the white wine and cook for 2 minutes until evaporated.
Approx. 2 minutes
6
Add the crushed tomatoes and season with black pepper and a little salt.
Approx. 1 minutes
7
Simmer over medium-low heat for 18 minutes, stirring occasionally, until thick and rich.
Approx. 18 minutes
8
Meanwhile, cook the rigatoni in heavily salted boiling water until al dente. Reserve 100ml of pasta water before draining.
Approx. 10 minutes
9
Add the drained rigatoni to the sauce and toss for 1 minute, adding pasta water if needed to loosen.
Approx. 1 minutes
10
Remove from the heat, toss in half the pecorino, and serve with the rest on top.
Approx. 1 minutes
