Rigatoni All'Amatriciana

Bucatini all’Amatriciana is one of the most iconic pasta dishes of Roman cuisine. Made with guanciale, tomatoes, pecorino romano, and pasta, it’s a perfect example of how a few simple ingredients can create incredible flavor. The rendered fat from the guanciale enriches the tomato sauce, while Pecorino Romano adds a sharp, salty finish. Traditionally served with bucatini or spaghetti, the dish is known for its balance of savory pork, bright tomato, and a touch of heat.

For this version, I used cherry tomatoes because that’s what I had at home and they work beautifully in a quick sauce. You can also use chopped Roma (plum) tomatoes or a good quality can of crushed tomatoes if fresh tomatoes aren’t available.

Ingredients

  • 1 lb. rigatoni, bucatini or spaghetti

  • 2 cartons of cherry tomatoes, cut in half

  • 2 tablespoons olive oil

  • 1/4 - 1/2 cup sweet onion or shallots, diced

  • handful fresh parsley, chopped

  • crushed red pepper flakes or fresh red chili pepper

  • 3-4 cloves garlic, roughly chopped

  • 1/2 lb. guanicale, diced or 1 pack of the pre-diced Boar's Head packaged pancetta if that’s easier to find

  • salt and pepper

  • grated pecorino cheese

Instructions

  1. Start boiling the water for the pasta.

  2. Using a large pan, heat the olive oil then add the hot pepper, diced onions and guanciale. Cook on medium to medium low for at least 5 or so minutes until you cook the guanciale. The guanciale won’t look pink anymore and the onions will now be translucent.

  3. Now stir in the garlic and half the parsley, cook for another minute or so.

  4. Add the tomatoes and sprinkle with salt and pepper. Cook and stir occasionally until the tomatoes become soft, about 10-15 minutes. Taste occasionally and add salt if you feel the tomatoes need more flavor. The consistency of the tomatoes should be soft enough where you can start crushing them. At this point, your tomatoes are finished cooking, lower heat to keep warm.

  5. Your pasta should be cooking as well. Once the pasta is done, keep a cup of the pasta water before draining. Add a few spoonfuls of the pasta water to the tomato sauce to thin it out a little, stir.

  6. Drain pasta and add to the large sauce pan. Mix together until well combined.

  7. Serve immediately and top with cheese and the extra sprinkles of chopped fresh parsley.

We’d love to see your finished product! Post your picture on Instagram, tag us @danimade.kitchen and hashtag it #danimade.

PastaDanielle SimoneComment