Recipe: Perfect Rigatoni All'Amatriciana

Rigatoni All'Amatriciana. Add the pasta and reserved cooking water to the sauce and cook over moderate heat, tossing, until the pasta is coated. Rigatoni all'Amatriciana is a thick, rich, and savory tomato sauce that is served over rigatoni pasta. Rigatoni with Pancetta Tomato Sauce (Rigatoni all'Amatriciana) The recipe for this classic pork-enriched pasta dish comes from Salvatore Denaro, the chef at Montefalco's Arnaldo Caprai winery.

Rigatoni all Amatriciana is one of those perfect Italian dishes that's insanely delicious. This spicy red sauce is laced with crispy bacon, tender onions and fiery red pepper flakes. Although it's traditionally made with bucatini pasta and guanciale or pancetta, I use rigatoni and bacon because it's easier to find where I live. You can cook Rigatoni All'Amatriciana using 10 ingredients and 3 steps. Here is how you cook it.

Ingredients of Rigatoni All'Amatriciana

1. You need 1 lb of rigatoni.
2. It's 1/4 cup of extra-virgin olive oil.
3. It's 1/4 lb of thick cut bacon, sliced crosswise 1/4 inch thick (vegetarians can skip the bacon).
4. It's 1 of medium red onion, halved and thinly sliced.
5. Prepare 1/4 cup of tomato paste.
6. You need 2 tsp of crushed red pepper.
7. It's 1 1/4 cup of strained tomatoes.
8. Prepare 1/2 cup of freshly grated pecorino cheese, plus more serving.
9. It's 1/2 cup of chopped parsley, plus more for garnish.
10. Prepare 1 of salt and pepper.

Rigatoni all Amatriciana is one of my family's favorite. Rigatoni All' Amatriciana This classic sauce takes its spiciness from black pepper and dried chilies and its depth of flavor from guanciale, Italian salt-cured pork jowl. Heat oil in large, high-sided frying pan, add onions and peperoncino until onions are golden. Add pancetta to pan, cook until it begins to crisp.

Rigatoni All'Amatriciana instructions

1. In a large saucepan, cook the rigatoni until al dente. Drain the pasta, reserve 1 cup of the cooking water..
2. In a large saucepan, heat the olive oil. Add the bacon and onion and cook over moderately high heat, stirring occasionally, until the onion is softened and the bacon is browned, 5-7 minutes. Add the tomato paste and crushed red pepper and cook, stirring, for 1 minute. Stir in the strained tomatoes and bring the sauce to a simmer..
3. Add the pasta and reserved cooking water to the sauce and cook over moderate heat, tossing, until the pasta is coated. Remove from the heat and stir in the 1/2 cup of cheese and parsley. Season the pasta with salt and black pepper and transfer to bowls. Garnish with more chopped parsley..

Add the onion and cook over low heat until the onion begins to soften. Ricetta Rigatoni all'amatriciana di Luca: Ennesima ricetta del sugo all'amatriciana, stavolta utilizzata per condire dei rigatoni di Gragnano e stavolta la versione è rivisitata in Luca style. Ovvero Luca ha messo tutti gli ingredienti che più preferisce e li ha combinati e cotti a proprio piacimento, ovviamente non è la ricetta codificata ma è una versione alternativa e molto molto gustosa. Add the tomato paste and crushed red pepper, then. On today's menu: Janet Zuccarini's Rigatoni All'Amatriciana.

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