Rigatoni all'Amatriciana
Roman pasta with guanciale, tomato sauce, and Pecorino Romano. The cured pork fat enriches the tomato sauce into a deep, satisfying sugo.
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.
Nutrition (per serving)
Adjust Servings
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