Rigatoni all'Amatriciana (Roman Guanciale Tomato Spicy Pasta)
Rigatoni all'Amatriciana is a Roman pasta where crisp-rendered guanciale fat forms the base of a tomato sauce enriched with peperoncino heat. White wine deglazes the pan before crushed whole tomatoes are added and simmered for fifteen minutes to thicken. The ridged surface of rigatoni traps the sauce, ensuring each bite carries the full flavor of cured pork and tomato. A generous grating of Pecorino Romano finishes the dish with sharp, salty contrast.
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Instructions
- 1
Dice guanciale and cook in olive oil with peperoncino until crispy.
- 2
Deglaze with white wine, add crushed whole tomatoes.
- 3
Simmer sauce for 15 minutes until thickened.
- 4
Cook rigatoni al dente, toss into the sauce.
- 5
Grate Pecorino Romano generously on top and serve.
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Pasta all'Amatriciana (Roman Guanciale Tomato Pasta)
Pasta all'Amatriciana originates from the town of Amatrice east of Rome and is built on the rendered fat of guanciale - cured pork jowl - which provides the deep, savory backbone of the entire dish. The guanciale is cooked slowly over low heat until its fat fully renders and the meat turns crisp, and this fat becomes the base of the tomato sauce. Hand-crushed whole tomatoes are simmered at medium heat until their raw acidity fades and a concentrated sweetness emerges. Chili flakes add a gentle warmth that lifts the sauce, while Pecorino Romano grated over the finished plate brings a sharp saltiness that sharpens every other flavor. Bucatini is the traditional pasta choice - its hollow center traps sauce inside, delivering consistent flavor in every bite.
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