Rigatoni pasta with shallots and guanciale.
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4
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Calories
829 kcal
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Course
Main Course
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Cuisine
Italian
Rigatoni pasta with shallots and guanciale.
Description
This recipe begins with slicing sweet shallots and halving cherry tomatoes, then julienning guanciale or pancetta. The guanciale and shallots cook slowly in olive oil until the shallots soften and the meat releases its flavorful fat and browns. White wine is added and cooked off to remove alcohol while lifting the flavors. Tomato concentrate and seasoning are combined with the tomatoes and gently cooked covered to create a sauce that is both savory and fresh. Adding some pasta water at the end helps meld the sauce for a cohesive coating.
While the sauce simmers, rigatoni is cooked al dente in salted boiling water. Draining with some reserved pasta water allows finishing the sauce with ideal consistency. Before serving, freshly grated Parmesan cheese enhances the umami flavor and adds a creamy texture. This pasta is suitable for a satisfying meal pairing simple ingredients harmoniously.
Though rigatoni is traditional, substitutions like garganelli or tagliolini are common. Guanciale or pancetta both yield similar results, and leftovers reheat well when baked with cheese on top.
Ingredients
- 14 ounces rigatoni pasta or garganelli
- 6-8 shallot peeled and sliced, sweet
- 7 ounces Guanciale thick slices cut into juliennes, or pancetta
- 12 cherry tomatoes or date tomatoes
- ½ glass white wine
- 2 ounces Parmesan Cheese freshly grated, aka Parmigiano
- 2 tablespoon extra virgin olive oil
- 1 tablespoon tomato concentrate
- salt for pasta and to taste
- black pepper to taste
Instructions
- Peel the shallots and finely slice them, wash the tomatoes and cut them into halves or quarters. Then cut the guanciale or pancetta into julienne strips.
- Heat the olive oil in a frying pan or skillet. Add the shallots and guanciale. Cook over a medium heat until the shallots soften and the fat from the guanciale starts to melt and brown. (about 10 minutes) Add the white wine turn up the heat and let the alcohol evaporate.
- Add the tomato paste, salt and pepper and a little water (½ cup). Stir to spread the paste evenly. Add the halved tomatoes and cook covered over a low heat for about 20 minutes. Add some of the pasta cooking water towards the end if the sauce seems dry.
- While the sauce is cooking put a pan of water on to boil for the pasta. Add salt once it starts to boil and bring to the boil again! Cook the pasta al dente according to the instructions on the packet. If you are using fresh or homemade pasta this won’t take long. Save some of the pasta cooking water. Drain the pasta and add it to the sauce.
- Mix everything together well and serve sprinkled with grated Parmigiano and some more black pepper.
Notes
- Traditionally served with garganelli, tagliolini, or tagliatelle pasta as alternatives.
- Guanciale or pancetta can be used interchangeably based on availability.
- Leftover pasta reheated baked with cheese topping offers a pleasant variation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 829 kcal
% Daily Value*
| Calories | 829kcal | 41% |
| Carbohydrates | 83g | 28% |
| Protein | 20g | 40% |
| Fat | 46g | 71% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 53mg | 18% |
| Sodium | 475mg | 20% |
| Potassium | 510mg | 11% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 312IU | 6% |
| Vitamin C | 16mg | 18% |
| Calcium | 44mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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