Rigatoni all'Amatriciana Recipe - Searching for Italy Recipe
Rigatoni all’Amatriciana from 'Searching for Italy' with Stanley Tucci. A decadent guanciale Amatriciana recipe from Armando al Pantheon in Rome.
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Main Course
Cuisine Italian
Servings 6
Calories 545 kcal
Heat a large pot of salted water to bring to a boil.
While waiting, heat extra virgin olive oil in a pan over medium heat.
Brown guanciale/bacon until crispy and its fat becomes translucent.
Add white wine and let simmer for about a minute. Remove guanciale/bacon with a slotted spoon and set aside.
In the same pan with the wine and fat, add the canned tomato and tomato paste. Stir well to combine and let simmer.
Cook pasta and drain 1 minute before the time indicated on the package instructions. Can reserve some pasta water if needed for the sauce.
Put the drained pasta and the guanciale/bacon into the pot with the tomato sauce. Add pasta water as needed for consistency.
Season with white pepper and stir in Pecorino Romano cheese. Add salt and optional red pepper flakes, to taste.
Serve and enjoy.
- Can use Parmigiano Reggiano in place of Pecorino Romano.
- Can add pasta cooking water to thin the sauce out.
Calories: 545kcal | Carbohydrates: 46g | Protein: 12g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 31mg | Sodium: 406mg | Potassium: 389mg | Fiber: 3g | Sugar: 5g | Vitamin A: 252IU | Vitamin C: 7mg | Calcium: 97mg | Iron: 2mg
Keyword Amatriciana sauce, Rigatoni all'Amatriciana