Rigatoni all’Amatriciana

Rigatoni all’Amatriciana is the perfect simple recipe and quick italian food dish for easy dinners

I’ve been craving another trip to Italy, but luckily we don’t need to go to Rome to have the best Rigatoni all’Amatriciana. I had my favorite version last year at the iconic Armando al Pantheon (if you’re in Rome, it’s a MUST!) so I decided to recreate it at home! I love that it’s just a handful of simple ingredients and comes together in less than 30 minutes. It’s sure to be a hit with family and friends! Hope you love it as much as we do. Cheers!

Here’s a video of how I made my Rigatoni all’Amatriciana! For another delicious spicy pasta, check out my Simple & Delicious Spicy Spaghetti recipe.

What You'll Need:

+ 1 cup guanciale, sliced into 1 inch strips

+ ¼ cup dry white wine

+ 1 28 oz. can whole San Marzano tomatoes, crushed by hand

+ 1-2 tsp. Crushed red pepper flakes or calabrian chili paste (adjust depending on spice preference)

+ 1 lb. bronze cut rigatoni (I love Barilla)

+ Salt and freshly cracked black pepper to taste

+ ⅛ tsp. Sugar

+ ⅓ cup freshly grated pecorino romano cheese, plus more for garnish

Recipe Notes
+ I know this is usually made with bucatini, use whatever you prefer! I personally love it with rigatoni – easier to eat!

+ If you prefer a smoother sauce, you can blend the San Marzano tomatoes or use 1 24 oz. tomato passata (I recommend Mutti).

+ Calabrian chili paste isn’t used traditionally but I love the extra kick it adds if you have it on hand.

+ Heavily Salt your pasta water – it should taste like the ocean! Taste and season along the way!


1. Bring a large pot of heavily salted water to boil.

2. Meanwhile, add the guanciale into a large skillet over medium heat. Cook for 8-10 minutes or until it becomes crispy while stirring occasionally. Once crispy, add the white wine and cook for another 3-5 minutes until the white wine has reduced and the guanciale becomes deeper in color. Using a slotted spoon, remove the guanciale and set aside onto a paper towel lined plate.

3. Carefully add the tomatoes into the skillet along with the red pepper flakes (or calabrian chili paste), salt, pepper and a pinch of sugar. Let simmer for 8-10 minutes, stirring occasionally.

4. Cook the rigatoni until al dente, reserve ¼ cup of pasta water, and drain.

5. Taste the tomato sauce and adjust for seasoning if needed then remove from heat. Add the guanciale back into the skillet along with the al dente pasta and pecorino cheese. Slowly add in the pasta water as needed while stirring vigorously.

6. Serve and garnish with additional pecorino cheese and freshly cracked black pepper. Enjoy!

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