Rigatoni with Amatriciana Sauce Recipe (Rigatoni alla Amatriciana)
This Rigatoni Amatriciana Recipe is a modern take on the traditional Amatriciana sauce, which originates from the town of Amatrice in the Lazio region of Italy. Over the years, this dish has seen numerous variations, but its essence remains rooted in the rich culinary history of Italy. Known for its tangy tomato base and savory pork cheek, this recipe offers a delightful blend of flavors that has made it popular not just in its home region but across Italy.
- Serving Size: 4 people
- Preparation Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
Ingredients:
- Rigatoni: 320g (Approximately 11.3 oz)
- Fresh tomatoes: 400g (Approximately 14 oz)
- Guanciale (or substitute with pancetta): 150g (Approximately 5.3 oz)
- Pecorino cheese: 50g (Approximately 1.8 oz)
- Red chili pepper: 1 (or to taste)
- Extra virgin olive oil: as needed
- Salt: to taste
- Black pepper: to taste
Preparation Instructions:
- Start by cutting the guanciale (or pancetta) into small strips.
- In a pan, heat some extra virgin olive oil and add the guanciale, letting it brown well.
- Add the chopped red chili pepper to the pan.
- In the meantime, blanch the tomatoes, peel them, remove the seeds, and cut them into small pieces.
- Add the tomatoes to the pan and cook for about 15 minutes.
- Cook the rigatoni in plenty of salted water, drain when al dente, and add them to the pan with the sauce.
- Mix well and finish with grated Pecorino cheese and black pepper.
Frequently Asked Questions:
- What can I use as a substitute for guanciale? While guanciale is traditional, you can use pancetta or even bacon as a substitute.
- Can I use Parmesan instead of Pecorino cheese? Yes, while Pecorino is traditional for this recipe, Parmesan can be used as an alternative. However, it will give a slightly different flavor.
- How spicy is this dish? The spiciness depends on the amount of red chili pepper used. Adjust according to your preference.