dinner · everyday
Rigatoni all'amatriciana
The Roman classic: crisp-edged guanciale, its rendered fat, tomato and chili tossed with al dente rigatoni and Pecorino.
- Time
- 35min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains milk.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
Add to a party menuWhat did you use up?
Tick what's finished. The rest stays in your pantry.
Find them at a store
Amazon Fresh and Whole Foods Market deliver in parts of the US only; Amazon checks your address at checkout. We guess your country from your device's time zone, on your device.
Affiliate links: if you buy through them, the store may pay Pantry Hand a commission. It doesn't change your price, and stores are listed alphabetically, not by what they pay. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Missing a basic? Shop knives, boards, pans and more
Equipment links are Amazon affiliate searches: if you buy through them, Amazon may pay Pantry Hand a commission. It doesn't change your price, and we don't pick or rank products. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Method
-
1
Cook the guanciale in the olive oil over medium-low heat until the fat renders and the edges are crisp, 8-10 minutes. Lift out the guanciale, leaving the fat.
-
2
Add the chili flakes, then the wine and let it bubble off. Add the tomatoes and simmer 15 minutes until thick.
-
3
Cook the rigatoni in well-salted water until just shy of al dente.
-
4
Add the pasta to the sauce with a ladle of pasta water and half the guanciale. Toss over heat until glossy and coating the pasta.
-
5
Off the heat, toss in the Pecorino. Serve topped with the remaining guanciale, more Pecorino and pepper.
