This Rigatoni all'Amatriciana recipe marries the savory depth of guanciale with the tangy allure of San Marzano tomatoes to create an elegant and rich tomato sauce. Ridged rigatoni perfectly cradles the luxurious amatriciana sauce, making each bite of this classic recipe deliver a mouth-watering combination of flavors and textures.
Making this rigatoni amatriciana recipe means treating yourself to an authentic experience. Each ingredient in this luscious tomato sauce is a tribute to tradition.
The origins of Rigatoni all'Amatriciana can be traced back to Amatrice, a small Italian town about 100 miles northeast of Rome. All’Amatriciana translates to "in the style of Amatrice.”
Every year, the town of Amatrice holds a celebration near the end of August or early September called “sagra delgi spaghetti all’amatriciana”. Sagra delgi means, “festival of.” Altogether, meaning festival of spaghetti in the style of Amatrice.
While bucatini pasta or spaghetti remains the most traditional choice for Amatriciana sauce, especially in its hometown of Amatrice, the popularity of pairing this red sauce with rigatoni is a testament to the adaptability of this pasta dish. If you are looking for other delicious pasta dishes, try this Creamy Sun-Dried Tomato Pesto Pasta or this Lemon Butter Gnocchi with Crispy Prosciutto.
If you're seeking a meal that's both comforting and bursting with rich flavors, making this Rigatoni all'Amatriciana is a choice both your palate and your guests will thank you for.
Guanciale vs Pancetta
Guanciale
Coming from the pork jowl or pork cheek, guanciale is fattier and arguably more flavorful. The meat is cured with salt, sugar, and spices, often including black pepper and sometimes red pepper flakes, garlic, or rosemary.
What sets guanciale apart is it's often cured for longer periods than pancetta, sometimes several weeks to months. This extended curing time allows for the development of richer and more robust flavors than pancetta. Guanciale also has a higher fat content that, when rendered, releases more flavors transferred from the herbs and spices from the curing process.
Pancetta
Pancetta comes from the pork belly, the same part used for bacon; however, it is not smoked like bacon. It is cured with salt and spices, such as juniper berries, nutmeg, and pepper. Pancetta has a savory, slightly peppery flavor. It is quite salty and has a strong pork flavor.
Ingredients for Pasta Amatriciana
- Rigatoni Pasta: Besides its tubular shape, rigatoni has ridges that help it hold sauces well and provide a satisfying texture.
- Guanciale: Cured pork cheek, which is the star ingredient. It's fatty and imparts a distinct flavor to the sauce. Guanciale is the traditional choice for rigatoni all’amatriciana. Guanciale is available in most Italian specialty markets and delis. Since it can be hard to find, pancetta is an excellent substitute for this recipe.
- Onion: Onions add an aromatic sweetness to the sauce, giving it greater depth and richness.
- Canned Whole Peeled Tomatoes: For this classic Roman dish, San Marzano tomatoes or another high-quality canned tomato are best.
- Pecorino Romano Cheese: Pecorino Romano cheese is a firm, salty, rich, nutty sheep's milk cheese.
- Crushed Red Pepper Flakes (peperoncino): For a touch of heat, reduce the amount if you do not like your amatriciana sauce too spicy.
- Garlic: Garlic adds flavor to the tomato sauce and compliments the guanciale and tomatoes.
- Tomato Paste: Besides giving this tomato-based sauce a deeper color and richer taste, tomato paste boosts its rich flavor.
- Sugar: A touch of sugar counters the acidity of the tomatoes, creating a delicious balance between the savory flavors of the tomato sauce.
- Extra Virgin Olive Oil: Olive oil provides a silky texture and a hint of fruity undertone to the sauce.
How to Make Rigatoni all'Amatriciana
- First, add the extra virgin olive oil and guanciale to a medium skillet and brown over medium-high heat until the fat has rendered.
- Using a slotted spoon, remove the crispy guanciale (or pancetta) onto a paper towel-lined plate and set aside.
- Add the finely diced onion to the skillet with the rendered fat from the guanciale and sautee on medium heat until translucent.
- Then, stir in the minced garlic and red pepper flakes until the garlic becomes fragrant (about 30 seconds).
- Next, add the tomato paste to the onions and garlic and stir to combine.
- Place the whole peeled tomatoes in a blender or food processor and pulse seven times. Add the blended tomatoes, crispy pancetta, salt, and sugar and combine.
- Reduce to low heat and allow the tomato sauce to simmer uncovered for 30-40 minutes. The sauce should be thick and no longer come together once you run a wooden spoon along the bottom of the pan. While the sauce simmers, heat a large pot of salted water to a boil. Cook the rigatoni pasta to al dente according to package directions.
- Reserve one-half cup of the pasta water and drain the pasta. Add the cooked pasta to the amatriciana sauce and reduce the heat. Add the pecorino romano cheese and ¼ cup of the pasta water at a time if it is too thick. Serve immediately and garnish with more pecorino cheese and freshly chopped parsley or fresh basil if desired.
Variations and Substitutions for Rigatoni all Amatriciana
- Another Pasta Shape: Bucatini, tagliatelle, pappardelle, fusilli, penne, or cavatappi pasta are all great substitutes for rigatoni. Use any favorite pasta shape you like for this amatriciana sauce recipe.
- Guanciale Substitute: Pancetta or bacon works excellent if guanciale is difficult to find. Pancetta is my favorite and you can find it in most major supermarkets.
- Cheese Substitute: Pecorino romano is traditionally used in amatriciana sauce; however, it can be pretty salty and harder to find. Parmigiano reggiano cheese or grana padano are great substitutes.
- Turn Down the Heat: Omit the red pepper flakes or use less if you don’t want heat.
- Tomato Puree: Canned, imported San Marzano tomatoes are best; however, passata (tomato puree) is great to skip blending the tomatoes.
- White Wine: Before adding the tomatoes, add half a cup of white wine to the pan and reduce for a few minutes for extra flavor.
Tips For the Best Rigatoni all'Amatriciana
- Use Good Quality Ingredients: This is especially true for the guanciale and canned tomatoes. High-quality guanciale or pancetta will give any amatriciana recipe a richer flavor. Likewise, imported San Marzano tomatoes significantly affect the tomato sauce.
- Render Slowly: Slowly render the fat from the guanciale in a skillet over medium heat. Slow cooking will make the guanciale crispy without burning it and provide tiny browned bits, creating a delicious base for this pasta dish.
- Don't Overcook the Pasta: Cook the rigatoni pasta until it's al dente. Since you'll mix the pasta with the amatriciana sauce and cook it for another two minutes, starting with al dente pasta ensures it will stay soft enough.
- Reserve Pasta Water: Reserve ½ cup of the pasta cooking water before draining the pasta. The addition of starchy pasta water helps the sauce cling to the pasta, creating a luscious tomato sauce.
- Finish Cooking with Sauce: Drain the pasta, add it to the sauce, and cook for an additional 1-2 minutes. As a result, the pasta will absorb the flavors of the Amatriciana sauce.
- Wait to Add Salt: Don't add salt to this recipe until you’ve tasted the finished sauce because chances are it won't need any. Guanciale and pecorino cheese are both already very salty. This rigatoni all amatriciana rarely needs added salt, unlike other pasta dishes.
- Use a Splash Guard: I often make this pasta amatriciana recipe at home. While the tomato sauce is simmering, it becomes very thick. Whenever I have a thick red sauce simmering on the stove, I always use a mesh splash guard over my skillet to prevent any sauce from splashing out of the pan, protecting myself and my stovetop.
Wine Pairing for Rigatoni all'Amatriciana
Red Wine Pairing
If you enjoy wine, consider pairing your pasta amatriciana with a medium-bodied Italian red wine, like a Montepulciano d'Abruzzo or a Sangiovese.
White Wine Pairing
Pinot Grigio offers light, crisp, and citrusy notes for a white wine. Its refreshing acidity can balance the richness of the guanciale and the tanginess of the tomato sauce.
If you want to stay true to this dish, Trebbiano is a versatile Italian white wine from the same region as Amatriciana sauce (Lazio). Its crisp acidity and subtle fruit notes can cut through the sauce's richness while complementing its flavors.
FAQs
While both Amatriciana and Arrabiata are tomato-based sauces from the Lazio region in Italy, Amatriciana is distinguished by its use of guanciale (cured pork cheek) and Pecorino cheese. In contrast, Arrabiata is characterized by its pronounced spiciness from red pepper flakes and typically does not include meat.
Traditional amatriciana recipes do not call for garlic. However, I love the subtle savory flavor it adds.
Rigatoni amatriciana is a flavorful blend of deep, savory guanciale and tangy-sweet tomatoes, enriched by the rendered fat and olive oil. A hint of spiciness from red pepper flakes complements the sauce's richness, while the salty sharpness of Pecorino Romano cheese rounds out its taste. This Italian classic offers a perfect combination of flavors, making it a beloved staple.
More Pasta Recipes
Creamy Sun-Dried Tomato Pesto Pasta
Lemon Butter Gnocchi with Crispy Prosciutto
Orzo Rice Pilaf with Garlic and Herbs
Rigatoni all'Amatriciana
Ingredients
- 16 ounces dried rigatoni pasta
- 8 ounces diced guanciale or pancetta
- 28 ounce can whole peeled tomatoes San Marzano preferred
- 1 large onion peeled and finely diced
- 2 cloves garlic minced
- 2 tablespoons tomato paste
- 1 tablespoon extra virgin olive oil
- 1 teaspoon crushed red pepper flakes
- ¼ cup grated pecorino romano cheese more for garnish
- ½ teaspoon sugar
- ½ cup pasta cooking water (optional)
- fresh parsley (garnish)
Instructions
- First, add the extra virgin olive oil and guanciale to a medium skillet and brown over medium-high heat until the fat has rendered.
- Using a slotted spoon, remove the crispy guanciale (or pancetta) onto a paper towel-lined plate and set aside.
- Add the finely diced onion to the skillet with the rendered fat from the guanciale and saute on medium heat until translucent.
- Then, stir in the minced garlic and red pepper flakes until the garlic becomes fragrant (about 30 seconds).
- Next, add the tomato paste to the onions and garlic and stir to combine.
- Place the whole peeled tomatoes in a blender or food processor and pulse seven times. Add the blended tomatoes, crispy pancetta, salt, and sugar and combine.
- Reduce to low heat and allow the tomato sauce to simmer uncovered for 30-40 minutes. The sauce should be thick and no longer come together once you run a wooden spoon along the bottom of the pan. While the sauce simmers, heat a large pot of salted water to a boil. Cook the rigatoni pasta to al dente according to package directions.
- Reserve one-half cup of the pasta water and drain the pasta. Add the cooked pasta to the amatriciana sauce and reduce the heat. Add the pecorino romano cheese and ¼ cup of the pasta water at a time if it is too thick. Serve immediately and garnish with more pecorino cheese and freshly chopped parsley or fresh basil if desired.
Kathryn says
This is an incredibly flavorful pasta dish my husband and kids love (they like things spicy!). The notes were right to not add salt because it would have been too salty. I blended the tomatoes more into a puree because we like a smoother sauce and the sugar was an interesting addition but it definitely helped round out the flavors from the pancetta and cheese. We will definitely be making it again.