Rigatoni all'Amatriciana

Rigatoni all’amaticiana is made by pan frying onion and pancetta, simmering tomatoes until they reduce and stirring through pasta and parmesan.

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Course: Main Course

Cuisine: Italian

Keyword: amatriciana ingredients, amatriciana sauce, Chilli, Guanciale, pasta allamatriciana, Rigatoni, Rigatoni all'amatriciana, Rigatoni Amatriciana, Sundried tomatoes

Total Time: 30

Servings:

Equipment

Pot
Stovetop
Deep frying pan

Ingredients

1 brown onion
200 g pancetta
2 cloves garlic
1 tablespoon salt 1 ¼ tablespoon total for the recipe
1 tablespoon olive oil
800 g cherry tomatoes canned
1 cup water
2 teaspoon mixed herbs
1 teaspoon white sugar
½ teaspoon salt 1 ¼ tablespoon total for the recipe
375 g rigatoni
200 g parmesan cheese block

Instructions

Peel and dice onion. Chop pancetta into 1-2 cm slices. Peel and chop garlic.
1 brown onion, 200 g pancetta, 2 cloves garlic
Place a large pot of salted water on to boil.
1 tablespoon salt
Place a large, deep frying-pan on medium high heat. Add oil and onion, cook until translucent (2 mins), then add pancetta and cook until fat renders (4 more mins). Then add garlic and cook for 1 min.
1 brown onion, 200 g pancetta, 1 tablespoon olive oil, 2 cloves garlic
Add canned cherry tomatoes, half a can of water, mixed herbs, sugar and salt, and bring to the boil then reduce to a simmer.
800 g cherry tomatoes, 1 cup water, 2 teaspoon mixed herbs, 1 teaspoon white sugar, ½ teaspoon salt
Add pasta to the boiling water and cook for 11 mins, or 2 mins less than indicated on the packet.
375 g rigatoni
Finely grate parmesan.
200 g parmesan cheese
Once cooked, use a slotted spoon to transfer pasta into the deep frying pan with the sauce, allowing some pasta water to transfer with it. Add half the parmesan and stir through on medium heat for a minute or two. Top with remaining parmesan and serve.
200 g parmesan cheese

Nutrition