Classic Rigatoni all’Amatriciana
A classic Roman pasta made with rigatoni, crispy guanciale, tomato sauce, and Pecorino Romano — simple, bold, and full of authentic Italian flavor.
Servings: 2 people
Calories: 779kcal
Ingredients
- 7 oz Rigatoni Pasta
- 3½ oz Guanciale diced
- ½ Red Onion optional
- 1½ cups Tomato Passata or Crushed Tomatoes
- ¼ cup Pecorino Romano grated
- ½ teaspoon Chili Flakes optional
- Salt & Black Pepper to taste
Instructions
- In a large skillet, cook the guanciale over medium heat until crispy and the fat has rendered. (Drain some of the fat if necessary, but not all)
- Add the minced onion if using, and cook until translucent.
- Pour in the tomato sauce and reduce the heat to simmer gently for about 20 minutes until slightly thickened.
- Season the sauce to taste with salt, abundant black pepper, and chili pepper flakes if using.
- Bring a large pot of salted water to a boil and cook the rigatoni until al dente. Reserve some pasta water, then drain.
- Add the cooked pasta to the sauce and toss to combine, adding a splash of pasta water if needed.
- Remove from heat and stir in grated Pecorino Romano.
- Serve immediately with extra cheese and black pepper.
Notes
- Cook the guanciale slowly to render the fat and develop flavor.
- Use high-quality tomatoes for the best flavor (less acidic).
- Red onion is not traditional in Amatriciana, but I like the addition. Omit if you want the authentic sauce.
Nutrition
Calories: 779kcal | Carbohydrates: 95g | Protein: 26g | Fat: 43g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 66mg | Sodium: 646mg | Potassium: 1145mg | Fiber: 8g | Sugar: 13g | Vitamin A: 1203IU | Vitamin C: 23mg | Calcium: 197mg | Iron: 5mg
