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Rigatoni all’Amatriciana

by Maria
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Paste all'Amatriciana

Rigatoni all’Amatriciana

I love pasta and I always look for different versions to prepare them. Rigatoni all’Amatriciana are quick and simple to prepare, with accessible ingredients.

“Amatriciana” is a sauce that accompanies many different types of pasta: rigatoni, bucatini, fusilli, and others. The main ingredient for the sauce is traditionally guanciale -cured meat from pork jowl. I replaced the guanciale with smoked pancetta, a perfectly suitable and very known substitute, as I could not find guanciale by the time I made the pasta.

Also, I used parmesan for this recipe instead of the pecorino-romano, as I’m not a very big fan of the sheep milk cheese.

I loved making these, as well as eating them, and I hope you do too!

Servings: 2

Time: 1 hour

Rigatoni all’Amatriciana


7 oz/200 g Smoked Pancetta
3 tablespoons Olive Oil
1 Red Onion (small)
12 oz/350 ml Canned Tomatoes
½ teaspoon Red Pepper Flakes
½ lbs/250 g Rigatoni
½ cup Parmesan
Salt & Pepper to taste

Rigatoni all’Amatriciana


  1. Bring a large pot of salted water to a boil.
  2. Dice the onion.
  3. Heat the olive oil in a large pot. Add the pancetta fry over low heat for 15 minutes, until the meat is very crunchy. Remove the pancetta from the pan and set aside.
  4. Add the pasta to the salted water and cook until the soft, about 10 minutes.
  5. Add the onion to the same pan over medium heat for 5 minutes, until soft.
  6. Drain the tomatoes and add them to the onion in the pan. Season with red pepper flakes and salt and pepper to taste. Simmer 20 minutes, stirring occasionally, until the liquid is gone.
  7. Drain the pasta and add it to the pan along with the fried pancetta and cook, stirring, until all the ingredients are blended out.
  8. All done! Transfer the pasta to plate, sprinkle some parmesan, and serve.

Rigatoni all’Amatriciana

Rigatoni all’Amatriciana

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