Prepare to be transported to the rolling hills of central Italy with this mouthwatering Rigatoni all'Amatriciana recipe that will make your taste buds dance! This classic Roman dish is not just a meal, but a culinary journey that combines crispy pancetta, rich tomato sauce, and the sharp tang of pecorino cheese in a symphony of flavors that will have your dinner guests begging for seconds. Whether you're a pasta enthusiast or a home cook looking to impress, this recipe promises to bring the authentic taste of Italy right to your kitchen.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 400g rigatoni
- 150g pancetta
- 1 can (400g) crushed tomatoes
- 1 onion, chopped
- 50g pecorino cheese, grated
- Olive oil
- Salt and pepper to taste
Instructions
- Begin by preparing your ingredients. Dice the pancetta into small cubes and finely chop the onion. Grate the pecorino cheese and set aside.
- Heat a large skillet over medium heat. Add a small drizzle of olive oil and the diced pancetta. Cook slowly, allowing the pancetta to render its fat and become crispy and golden brown, approximately 5-6 minutes.
- Add the chopped onion to the pancetta and sauté until the onion becomes translucent and soft, about 3-4 minutes.
- Pour in the crushed tomatoes, stirring to combine with the pancetta and onion. Season with salt and freshly ground black pepper. Reduce heat and let the sauce simmer gently for 10-12 minutes, allowing the flavors to meld together.
- Meanwhile, bring a large pot of salted water to a rolling boil. Add the rigatoni and cook according to package instructions until al dente, typically 8-10 minutes.
- Drain the pasta, reserving about 1/2 cup of pasta cooking water. Add the rigatoni directly to the sauce, tossing to coat evenly. If the sauce seems too thick, add a little reserved pasta water to achieve desired consistency.
- Remove from heat and generously sprinkle with grated pecorino cheese. Toss once more to ensure even distribution.
- Serve immediately in warm pasta bowls, with additional pecorino cheese on the side for those who wish to add more.
Tips
- Choose Quality Ingredients: Authentic pancetta and fresh pecorino romano cheese are key to achieving the true flavor of this dish.
- Render the Pancetta Slowly: Take your time cooking the pancetta to release its rich, fatty flavor without burning.
- Al Dente is Essential: Cook the rigatoni just until it's firm to the bite - this ensures the perfect pasta texture.
- Save Some Pasta Water: The starchy cooking water helps create a silky, clingy sauce that coats the pasta beautifully.
- Serve Immediately: This dish is best enjoyed hot, straight from the pan to the plate.
- Optional Spice: For those who like a kick, add a pinch of red pepper flakes to the sauce for an authentic Roman touch.Pro tip: Pair this dish with a medium-bodied red wine like Chianti for a truly authentic Italian dining experience!
Nutrition Facts
Calories: 580kcal
Carbohydrates: 70g
Protein: 25g
Fat: 22g
Saturated Fat: 9g
Cholesterol: 45mg
