30min 2 ppl
Vegetarian 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
510 kcalper person
Protein 16g
Carbs 68g
Fats 16g
About this dish
Smoky sun-dried tomatoes and caramelised onions bring the depth and richness of guanciale to this meat-free amatriciana — same fiery tomato sauce, served in rigatoni.
Allergy Info
Dairy, Gluten, Sulphites
Diet Info
Vegetarian
Ingredients
Fresh Produce
- red onionfinely sliced1 small
Dairy & Eggs
- pecorino romanofinely grated, plus extra to serve40 g
Tins & Jars
- sun-dried tomatoes in oildrained and roughly chopped60 g
- tinned San Marzano plum tomatoescrushed by hand400 g
Dried Goods
- rigatoni160 g
Spices & Seasonings
- smoked paprika1 tsp
- dried chillicrumbled1 small
- black pepperto taste
- saltto taste
Oils & Condiments
- olive oil2 tbsp
- dry white wine50 ml
Utensils
- frying pan
- large pot
- colander
- wooden spoon
- fine grater
- chef's knife
- chopping board
- measuring jug
Method
1
Finely slice the red onion, roughly chop the drained sun-dried tomatoes, crumble the dried chilli, crush the tinned tomatoes by hand, and finely grate the pecorino.
Approx. 10 minutes
2
Heat the olive oil in a frying pan over medium heat.
Approx. 1 minutes
3
Add the red onion and cook, stirring occasionally, until softened and golden.
Approx. 8 minutes
4
Add the sun-dried tomatoes, smoked paprika, and crumbled chilli. Cook, stirring, to release the aromas.
Approx. 2 minutes
5
Pour in the white wine and cook until evaporated.
Approx. 2 minutes
6
Add the crushed tomatoes and season lightly with salt and black pepper.
Approx. 1 minutes
7
Simmer the sauce, stirring occasionally, until thickened.
Approx. 15 minutes
8
Meanwhile, cook the rigatoni in heavily salted boiling water until al dente. Reserve 100ml of pasta water, then drain.
Approx. 10 minutes
9
Add the drained rigatoni to the sauce and toss, adding splashes of pasta water if needed to loosen.
Approx. 1 minutes
10
Remove from the heat, stir in half the pecorino, and serve immediately with the remaining pecorino sprinkled on top.
Approx. 1 minutes
