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Let’s talk Amatriciana: a classic Italian dish from the town of Amatrice, known for its rich, tangy tomato sauce, guanciale, and a kick of red pepper. It’s simple but packed with flavor! Why do I love using rigatoni for this dish? Well, the guanciale slides perfectly into the holes of the rigatoni, making each bite flavorful and satisfying. Plus, it’s just so much easier to eat than spaghetti—no splatter, no mess!
Chefadora AI has the answer - timers, swaps, step-by-step help.
Cook the rigatoni in salted boiling water until al dente. Reserve some pasta water.
In a pan, heat the olive oil and cook the guanciale until crispy.
Add the red pepper flakes to the pan, then pour in the white wine. Let it cook down for a couple of minutes.
Stir in the crushed tomatoes, season with salt and pepper, and let simmer for 15 minutes.
Add Parmesan cheese and reserved pasta water, stirring to combine.
Toss in the rigatoni and mix well to coat the pasta. Sprinkle more Parmesan on top and serve hot.
Reserve some pasta water before draining the rigatoni. It helps create a silky sauce when mixed with the Parmesan.
Use guanciale for an authentic flavor, but pancetta can be a substitute if guanciale is unavailable.
Rigatoni is ideal for this dish as it holds the sauce and guanciale perfectly, but you can experiment with other pasta shapes.
Can I use pancetta instead of guanciale?
Yes, pancetta can be used as a substitute for guanciale, though guanciale provides a more authentic flavor.
What is the best pasta shape for Amatriciana?
Rigatoni is ideal as it holds the sauce and guanciale well, but you can also use bucatini or penne.
Can I make this dish vegetarian?
You can omit the guanciale and use a plant-based alternative, but the flavor profile will change significantly.
Can I use pre-grated Parmesan?
Freshly grated Parmesan is recommended for better flavor and texture, but pre-grated can be used in a pinch.
How spicy is this dish?
The level of spice depends on the amount of red pepper flakes used. Adjust to your preference for more or less heat.
Sandra is the face behind @SaffronandTarragon who shares approachable, globally-inspired recipes with practical tips and honest, relatable moments.
