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 of this iconic pasta recipe at the legendary Armando al Pantheon. If you’re in Rome, this restaurant is a MUST-TRY but until then, I have you covered with my at-home recreation of this dish!
I love that it requires just a handful of simple ingredients, comes together in less than 30 minutes, and is perfect for a weeknight dinner. You can’t believe the combination of savory guanciale, ripe tomatoes, spicy Calabrian chili, and a mound of Pecorino Romano!
Just be sure to pour yourself a glass of wine, play some music, and get ready to taste Rome at home. This pasta recipe is cozy, bold, and sure to be a hit with the fam at the dinner table. I hope you love it as much as we do. Cheers!
How to Make Rigatoni all’Amatriciana
Here’s a video of how to make Rigatoni all’Amatriciana! For another delicious spicy pasta recipe, check out my Simple & Delicious Spicy Spaghetti recipe.
What is Rigatoni all’Amatriciana and where does it come from?
Rigatoni all’Amatriciana is a classic Roman pasta that includes on guanciale, tomatoes, chili, and Pecorino Romano. It requires just a few ingredients but the result is incredibly flavorful. It’s savory, spicy, and salty.
What is guanciale?
Guanciale is an is an Italian cured meat. It’s made from pork cheek (jowl) and adds tons of flavor to recipes.
What is a substitute for guanciale if I can’t find it?
Pancetta is the next best option as a substitute for guanciale. If needed, you could also use bacon but that is less preferred
Pasta Recipe Ingredients
- 1 cup guanciale, sliced into 1-inch strips
- ¼ cup dry white wine (like Sauvignon Blanc)
- 1 (28-ounce) can whole San Marzano tomatoes, crushed by hand
- 1 to 2 teaspoons Crushed red pepper flakes or Calabrian chili paste (adjust depending on spice preference)
- 1 pound bronze cut rigatoni
- Salt, to taste
- Freshly cracked black pepper,to taste
- ⅛ teaspoon Sugar
- ⅓ cup freshly grated Pecorino Romano cheese, plus more for garnish
Step-By-Step Method for Rigatoni all’Amatriciana
- Bring a large pot of heavily salted water to boil.
- Meanwhile, add the guanciale into a large skillet over medium heat. Cook for 8 to 10 minutes or until it becomes crispy while stirring occasionally. Once crispy, add the white wine and cook for another 3 to 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.
- 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 to 10 minutes, stirring occasionally.
- Cook the rigatoni until al dente, reserve ¼ cup of pasta water, and drain.
- 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 Romano cheese. Slowly add in the pasta water as needed while stirring vigorously.
- Serve and garnish with additional Pecorino Romano cheese and freshly cracked black pepper. Enjoy!
Hot Tips
- Amatriciana is typically used with bucatini but I personally love it with rigatoni because I find it to be easier to eat. Use whatever you prefer!
- If you prefer a smoother sauce, you can blend the San Marzano tomatoes or use one (24-ounce) jar tomato passata (I recommend Mutti).
- Calabrian chili paste isn’t traditionally used in Amatriciana 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.