Rigatoni All’ Amatriciana
Ingredients for Rigatoni All’ Amatriciana
4 SERVINGS
2 Tbsp. extra-virgin olive oil
4 oz. thinly sliced guanciale, pancetta, or chopped un-smoked bacon
1/2 tsp. crushed red pepper flakes
1/2 tsp. freshly ground black pepper
3/4 cup (8oz) minced onion
2 cloves garlic, minced
1 (28-oz) can peeled tomatoes with juices, crushed by hand
Kosher salt
12 oz. dried rigatoni pasta or spaghetti
1/4 cup (2oz) finely grated Pecorino (about 1 oz.)
Preparation of Rigatoni All’ Amatriciana
Heat oil in a large heavy skillet over medium heat. Add guanciale and sauté until crisp and golden, about 4 minutes. Add pepper flakes and black pepper; stir for 10 seconds. Add onion and garlic; cook, stirring often, until soft, about 8 minutes. Add tomatoes, reduce heat to low, and cook, stirring occasionally, until sauce thickens, 15-20 minutes.
Meanwhile, bring a large pot of water to a boil. Season with salt; add the pasta and cook, stirring occasionally, until 2 minutes before al dente. Drain, reserving 1 cup of pasta cooking water.
Add drained pasta to sauce in skillet and toss vigorously with tongs to coat. Add 1/2 cup of the reserved pasta water and cook until sauce coats pasta and pasta is al dente, about 2 minu
tes. (Add a little pasta water if sauce is too dry.)
Stir in cheese and transfer pasta to warmed bowls. Serve Hot!
Buon Appetito!!