Rigatoni with amatriciana sauce recipe
One of the great traditional Italian sauces, amatriciana is much-loved across the world. Salty pancetta adds depth to this tomato-based sauce which marries well with the slight chilli kick.
Ingredients
- 400 g rigatoni
- 4 slices pancetta, diced
- 0.5 onion, chopped
- 1 clove garlic, minced
- 0.2 tsp dried crushed chillies
- 2 400g tins peeled plum tomatoes
- 1 handful chopped fresh basil and parsley
- 20 g flaked parmesan
- 14.1 oz rigatoni
- 4 slices pancetta, diced
- 0.5 onion, chopped
- 1 clove garlic, minced
- 0.2 tsp dried crushed chillies
- 2 400g tins peeled plum tomatoes
- 1 handful chopped fresh basil and parsley
- 0.7 oz flaked parmesan
- 14.1 oz rigatoni
- 4 slices pancetta, diced
- 0.5 onion, chopped
- 1 clove garlic, minced
- 0.2 tsp dried crushed chillies
- 2 400g tins peeled plum tomatoes
- 1 handful chopped fresh basil and parsley
- 0.7 oz flaked parmesan
Details
- Cuisine: Italian
- Recipe Type: Pasta
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 20 mins
- Serves: 4
Step-by-step
- Cook the pancetta in a saucepan over medium high heat until crisp, about 5 minutes.
- Drain all but 2 tablespoons of fat from the pan. Add onions and cook over medium heat for about 3 minutes.
- Stir in garlic and crushed chillies, and cook for 30 seconds.
- Add tinned tomatoes and simmer for 10 minutes, breaking up tomatoes with your spoon.
- Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, according to packet instructions.
- Stir in basil and parsley into the sauce and then toss with the cooked pasta.
- Serve with flaked parmesan on top.
Recipes created in partnership with Garofalo Pasta.
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