Amatriciana pasta (Rigatoni all'Amatriciana)
4 servings
30 minutes
Pasta amatriciana is a symbol of Italian cuisine, originating from the Lazio region. Its base is guanciale, cured pork cheek that gives the dish a rich flavor. The tomato sauce adds sweet and sour notes, while pecorino romano cheese provides a delicate saltiness. The mild heat of chili pepper and the aroma of garlic make amatriciana spicy and appetizing. It cooks quickly, and its taste evokes cozy Roman streets and home dinners in an Italian family. This dish is perfect for those wanting to try classic Italian cuisine without unnecessary complexity.
1
Boil water and cook rigatoni pasta in salted water.
- Rigatoni: 115 g
2
While the pasta is cooking, prepare the sauce. Place fifty grams of pork cheek - guanciale - in a heated pan and fry for a few minutes. Add tomato sauce after draining excess fat from the pan.
- Guanciale (cured pork jowl): 50 g
- Tomato sauce: 200 g
3
Then add onion, garlic, and chili pepper to the pan. Next, add wine and cheese. After a few minutes, you can take out the pork cheek and pepper. Keep the sauce on the heat for a few minutes, stirring.
- Onion: 200 g
- Garlic: to taste
- Chili pepper: to taste
- Red wine: 50 ml
- Grated Pecorino Romano: 120 g
4
Mix the sauce with the cooked pasta and serve, garnished with the remaining cheek and grated pecorino cheese.
- Guanciale (cured pork jowl): 50 g
- Grated Pecorino Romano: 120 g
