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A large white bowl with pasta amatriciana on a white counter top with a silver fork.

Rigatoni all'Amatriciana

San Marzano tomatoes, rendered guanciale and pecorino cheese are the stars of this Rigatoni all'Amatriciana. Just a handful of quality ingredients transform this pasta amatriciana recipe into both simple and delicious.
5 from 3 votes
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Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Main Course
Cuisine Italian
Servings 6
Calories 509 kcal

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.

Nutrition

Calories: 509kcalCarbohydrates: 48.9gProtein: 26.7gFat: 22.5gSaturated Fat: 7.4gCholesterol: 107mgSodium: 1122mgPotassium: 458mgFiber: 1.4gSugar: 3.7gCalcium: 146mgIron: 4mg
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