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Welcome to the heart of Italian cuisine with Rigatoni All’amatriciana, a classic dish that captures the essence of traditional Roman cooking. With its rich flavors and comforting textures, this pasta dish is not just a meal; it’s a culinary experience that transports you straight to the streets of Rome. Imagine al dente rigatoni bathed in a luscious tomato sauce, perfectly balanced with the salty goodness of guanciale and a hint of spice. Let’s dive into this delightful recipe that will impress your family and friends!
Why You’ll Fall in Love with Rigatoni All’amatriciana
This dish is a celebration of simple yet bold flavors, showcasing how a few quality ingredients can create something truly extraordinary. The combination of crispy guanciale, tangy tomatoes, and sharp Pecorino Romano cheese makes for a mouthwatering experience that leaves you craving more. Whether it’s a weeknight dinner or a special occasion, Rigatoni All’amatriciana is sure to please.
Ingredients
For the Rigatoni All’amatriciana:
- 400 grams (14 oz) rigatoni pasta
- 150 grams (5 oz) guanciale, diced (or pancetta as a substitute)
- 400 grams (14 oz) canned San Marzano tomatoes, crushed
- 1 small onion, finely chopped (optional)
- 1 teaspoon red pepper flakes (adjust to taste)
- 100 grams (3.5 oz) Pecorino Romano cheese, grated (plus extra for serving)
- Salt, to taste
- Fresh basil leaves, for garnish (optional)
Serving Size
Serves: 4
Serving Size: About 1 1/2 cups of pasta
Prep and Cook Time
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
How to Make Rigatoni All’amatriciana
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a boil. Add the rigatoni and cook according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
Step 2: Sauté the Guanciale
In a large skillet over medium heat, add the diced guanciale. Cook for about 5–7 minutes until it becomes crispy and golden brown. If you like, you can add the chopped onion at this stage for extra flavor, sautéing it until soft and translucent.
Step 3: Create the Sauce
Once the guanciale is crispy, stir in the crushed tomatoes and red pepper flakes. Season with a pinch of salt and let the sauce simmer for about 10 minutes, allowing the flavors to meld beautifully.
Step 4: Combine Pasta and Sauce
Add the cooked rigatoni to the skillet, tossing it in the sauce until well coated. If the sauce is too thick, gradually add some reserved pasta water until you achieve your desired consistency. Remove from heat and stir in the grated Pecorino Romano cheese.
Step 5: Serve and Enjoy
Plate the pasta, garnishing with additional grated cheese and fresh basil leaves if desired. Get ready to dig into a bowl of heavenly Rigatoni All’amatriciana that’s bursting with flavor!
Tips for Perfect Rigatoni All’amatriciana
- Quality Ingredients: For the best flavor, use high-quality guanciale and authentic San Marzano tomatoes.
- Adjust the Heat: Feel free to modify the amount of red pepper flakes based on your spice preference.
- Pasta Water Magic: Don’t skip reserving pasta water! It’s starchy and helps the sauce adhere to the pasta beautifully.
Final Thoughts
Rigatoni All’amatriciana is a comforting dish that captures the spirit of Italian cooking. With its rich flavors and satisfying textures, it’s perfect for any occasion. Pair it with a crisp salad and a glass of red wine for a delightful dining experience. So, roll up your sleeves, and let’s bring a taste of Rome into your kitchen!
