Indulge in the timeless allure of Rigatoni Amatriciana, a culinary masterpiece rooted in the heart of Italian tradition. Hailing from the town of Amatrice in central Italy, this pasta dish boasts a fascinating history dating back centuries. Originally a peasant’s meal, the recipe evolved to showcase the region’s distinct flavors, featuring cured pork cheek (guanciale), tomatoes, and Pecorino Romano cheese. As the centuries passed, Rigatoni Amatriciana’s simple yet bold combination of ingredients captivated palates far beyond its humble origins, solidifying its place as an iconic representation of authentic Italian gastronomy. Immerse yourself in the legacy of this beloved dish and savor the rich tapestry of flavors it brings to your table.
Rigatoni Amatriciana
Rigatoni Amatriciana
Servings 4
Ingredients
- 1 pound rigatoni pasta
- 1/4 cup extra-virgin olive oil
- 1/2 pound guanciale , diced
- 1 onion , finely chopped
- 2 cloves garlic , minced
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 28 ounces crushed tomatoes
- 1 cup Pecorino Romano cheese , grated
- Fresh parsley for garnish
Instructions
- Cook the rigatoni pasta according to package instructions until just shy of al dente. Drain and set aside.
- As the pasta cooks, in a large skillet, heat the olive oil over medium heat. Add the diced guanciale and sauté until it becomes crispy and golden brown, 5-6 minutes. Add the chopped onion and cook until softened (another 2-3 minutes), then add the minced garlic and red pepper flakes. Sauté for an additional minute.
- Pour in the crushed tomatoes, season with salt and black pepper to taste, and simmer for 15-20 minutes, allowing the sauce to thicken. Toss the cooked rigatoni into the sauce, ensuring even coating. Sprinkle the grated Pecorino Romano over the pasta and toss again.
- Serve hot, garnished with fresh parsley.
