Rigatoni all'Amatriciana (Roman Guanciale Tomato Spicy Pasta)
Quick answer
- Total time
- 35 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Rendered guanciale fat, not olive oil, carries this Roman sauce.
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Six to eight minutes over medium-low heat melts the fat out and crisps the edges before the chili, white wine, and hand-crushed tomatoes go in. The tomatoes keep a little texture, and the reduced sauce lodges in the ridges of the rigatoni. Pancetta works when guanciale is hard to find. Both the pork and the Pecorino Romano bring salt, so salt only after tasting.
Ingredients
Instructions
- 1
Cut 120 g guanciale into small batons and break the peperoncino in half.
Crush the 400 g whole peeled tomatoes by hand in a bowl, keeping some texture so the sauce thickens without becoming watery.
- 2
Put 1 tablespoon olive oil and the guanciale in a pan over medium low heat.
Cook for 6 to 8 minutes, stirring often, until the fat renders and the edges turn brown and crisp without burning.
- 3
Add the peperoncino and let it perfume the fat for only 30 seconds.
Pour in 50 ml white wine, scrape up the browned bits from the pan, and let the sharp alcohol smell cook off.
- 4
Add the crushed tomatoes and bring them to a simmer over medium heat, then lower the heat.
Simmer for 15 minutes, stirring occasionally, and partially cover the pan only if the sauce splatters too much.
- 5
When the sauce coats a spoon instead of running off thinly, taste it.
Because guanciale and Pecorino Romano are salty, add salt only if the sauce still tastes flat after reducing.
- 6
Boil 200 g rigatoni in salted water until al dente, then transfer it into the sauce.
Toss over low heat for 1 minute so the ridges catch the sauce, then grate 50 g Pecorino Romano over the pasta and serve.
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