RIGATONI AMATRICIANA
PASTA AMATRICIANA
- Salt
- 1 tbsp olive oil
- 4 ounces guanciale, sliced into ½-inch strips
- 1 28-ounce can of crushed tomatoes
- Pinch of dried chili flakes
- Black pepper
- 1 pound pasta (preferably bucatini)
- ½ cup pecorino Romano cheese, finely grated, plus more for serving
Instructions:
- Bring a large pot of water to a boil, and salt the water generously.
- Heat the olive oil in a large skillet over medium heat. Add guanciale and cook until crisp and golden, about 5 minutes.
- Pour the tomatoes into the skillet. Season with a pinch of salt, a pinch of dried chili flakes, and several grinds of black pepper.
- Cook until the tomatoes taste sweet and have reduced to a thick, jammy texture, about 15-20 minutes.
- Midway through the tomatoes’ cooking process, add pasta to boiling water and cook until almost al dente, but not quite. While the pasta cooks, add 1 cup of pasta water to the tomato mixture and stir to combine.
- Drain pasta and add it to the skillet. Over medium-high heat, vigorously stir and toss the pasta to coat the noodles in an emulsified tomato sauce, adding more pasta water if it starts to look dry.
- Turn off the heat and add cheese, tossing it into the pasta.
- Serve with more pecorino Romano and black pepper, and a drizzle of olive oil.
STANLEY TUCCI'S FAAVORITE PASTA
Including ROMES FAVORITE 4
CARBONARA - CACIO PEPE
AMATRICIANA - GRICIA
And MORE !
2 Great ROMAN PASTA Recipes
PASTA all GRICIA
And RIGATONI AMAMTRICIANA
AMATRICIAN & a NEGRONI
"WHAT a COMBO" ?
GIORGIONE Makes AMATRICIANA
Note : He makes his with Onions. There's a bit debate over this.
Many in Rome the surrounding area in Lazio say that Amatriciana
should not have Onions. Fine, but we like it the way Giorgione makes it,
and that is with onions. Either way is Fine. As You like it.
Basta !!!
BEST PLACE to GET AMATRICIANA in ROME
