Rigatoni all’ Amatriciana

Name: Rigatoni all’ Amatriciana
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 4 servings
Ingredients: 1 tablespoon extra-virgin olive oil; 8 ounces (225 grams) guanciale or pancetta; ½ cup finely chopped shallots; 1 ½ teaspoons dried thyme; 1 teaspoon crushed red pepper flakes; ½ teaspoon kosher salt; 1 tablespoon minced garlic cloves (about 3 cloves); 2 tablespoons tomato paste; 1 (28-ounce / 794-gram) can whole peeled San Marzano plum tomatoes; ¼ teaspoon ground black pepper; 1 pound (455 grams) rigatoni; grated pecorino romano cheese

User Reviews

4.8

15 reviews

Excellent

Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings
4 servings
Calories
792 kcal
Course
Main Course
Cuisine
Italian

Rigatoni all’ Amatriciana

Megan Mendez

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This Rigatoni all' Amatriciana recipe is savory, salty, spicy, and oh so perfect! Adapted from a Top Chef-winning recipe, you can't go wrong with this beloved classic Italian pasta dish.

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Ingredients

Servings

1 tablespoon extra-virgin olive oil
8 ounces (225 grams) guanciale or pancetta finely diced
½ cup finely chopped shallots (about 2 medium shallots)
1 ½ teaspoons dried thyme (or 1 tablespoon finely chopped fresh thyme)
1 teaspoon crushed red pepper flakes
½ teaspoon kosher salt divided, plus more as needed
1 tablespoon minced garlic cloves (about 3 cloves)
2 tablespoons tomato paste
1 (28-ounce / 794-gram) can whole peeled San Marzano plum tomatoes undrained
¼ teaspoon ground black pepper
1 pound (455 grams) rigatoni
grated pecorino romano cheese for serving

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Instructions

Preheat the oven to 375°F (190°C). Heat the olive oil in a Dutch oven over medium heat. Add the guanciale or pancetta and cook until crispy, about 8 to 10 minutes. Use a slotted spoon to remove the crispy guanciale, leaving the rendered fat in the Dutch oven. Transfer guanciale to a small bowl and set aside.
To the Dutch oven with the rendered fat, add the shallots, thyme, crushed red pepper, and ¼ teaspoon kosher salt. Cook over medium-low heat, stirring often, until the shallots are soft and translucent, about 3 minutes. Add the garlic and cook until fragrant, another 30 seconds. Next, add the tomato paste and cook for another 30 to 60 seconds, stirring constantly to avoid scorching. Finally, stir in the canned undrained tomatoes.
Remove from the heat, cover and place the Dutch oven into the preheated oven. Bake until the oil separates from the tomatoes, about 45 minutes. Use the back of a spoon or a potato masher to crush the tomatoes into a sauce. Add the crispy guanciale, black pepper, and the remaining ¼ teaspoon kosher salt and stir until incorporated.
Meanwhile, in a large pot of salted water, cook the rigatoni until al dente. Use a slotted spoon or large skimmer to transfer the pasta directly into the sauce in the Dutch oven, reserving the pasta water. Place the Dutch oven over low heat and toss the pasta with the sauce. Add a splash or two of pasta water as needed to help loosen the sauce while stirring to coat the pasta evenly. Serve immediately, topped with grated pecorino Romano cheese.

Notes

Store leftover rigatoni amatriciana in the refrigerator for 3 to 4 days. Add a few splashes of water to help re-hydrate the sauce and reheat in the microwave or in a nonstick skillet over medium-low heat.
To make the amatriciana sauce in advance, cool it completely, and refrigerate it in a covered container for 3 to 4 days or freeze it for up to 2 months. If frozen, thaw overnight in the fridge, and then gently reheat the sauce on the stovetop before finishing with the freshly boiled pasta and a couple splashes of pasta water.
Guanciale (which comes from pork jowls/cheeks rather than pork belly) is the traditional cured pork component for amatriciana sauce. However pancetta is popular and easier (cheaper) to find in the United States. It's a bit less fatty than guanciale, but it still works really well in this recipe.
In this recipe, I used Cento San Marzano Tomatoes which contain a large sprig of fresh basil in the can. If you do the same, remove the fresh basil before adding to your amatriciana sauce.
I use rigatoni in this recipe, but a couple of other very popular pasta shapes for amatriciana are spaghetti (used in Amatrice) and bucatini (used in Rome).
If you use a long pasta shape instead, I recommend one small change. Reserve some pasta water in a cup and then strain all the pasta in a colander rather than fishing long strands of pasta out of the pot with a slotted spoon.
This recipe is adapted from Buddha Lo, winner of Top Chef Season 19

Nutrition Information

Show Details

Calories 792kcal (40%) Carbohydrates 98g (33%) Protein 20g (40%) Fat 36g (55%) Saturated Fat 11g (55%) Polyunsaturated Fat 4g Monounsaturated Fat 18g Cholesterol 41mg (14%) Sodium 301mg (13%) Potassium 773mg (22%) Fiber 5g (20%) Sugar 10g (20%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 792 kcal

% Daily Value*

Calories	792kcal	40%
Carbohydrates	98g	33%
Protein	20g	40%
Fat	36g	55%
Saturated Fat	11g	55%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	18g	90%
Cholesterol	41mg	14%
Sodium	301mg	13%
Potassium	773mg	16%
Fiber	5g	20%
Sugar	10g	20%