Hello! Ciao!
Tune in to see how we make rigatoni all’amatriciana!
The pasta dish that has Italians divided, did it originate from Rome or the city of Amatrice from which its name is derived? Nevertheless, the flavours are extraordinary so check out the recipe below!
Serves: 4
Ingredients
500g rigatoni pasta
750g crushed tomatoes
250g sliced guanciale
50mL white wine
Pecorino to serve
Salt and pepper to season
Method
In a frypan, layer the base of the pan with cracked pepper and set to medium heat. Once the pan is hot, add the guanciale and cook until crispy.
Set aside the guanciale and pour the wine into the pan over the leftover pepper and the grease produced by the guanciale. Reduce the heat and simmer until the alcohol has evaporated (around 4-5 minutes).
Add the crushed tomatoes to the pan and cook for 10 minutes on low-medium heat and stir occasionally. If the sauce is too thick, add a ladle of pasta water.
Add the rigatoni to a boiling pot of salted water and cook for 10 minutes.
Once the pasta is almost ready, strain and transfer to the frypan and finish cooking it in the sauce. Add the guanciale back into the pan, grate some pecorino on top and toss everything together until the cheese has melted into the sauce and you have a creamy consistency.
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