🍝 Rigatoni all'Amatriciana
Rigatoni all'amatriciana pairs short ridged tubes of pasta with a sauce of crisped guanciale (cured pork cheek), tomato and chili, finished with grated pecorino romano. The rendered pork fat gives the tomato a rich, savoury depth, and the ridges of the rigatoni hold the sauce. It is one of the classic pastas of Rome.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 400 g rigatoni
- 150 g guanciale, cut into strips
- 400 g peeled tomatoes, crushed
- 1 small dried chili
- 50 g pecorino romano, grated
- Salt
Method
- Cook the guanciale in a dry pan over medium heat until the fat renders and it is crisp; lift some out to keep crunchy.
- Add the chili and tomatoes and simmer 10–15 minutes.
- Boil the rigatoni in salted water until al dente.
- Toss the pasta with the sauce and the reserved guanciale, off the heat add most of the pecorino.
- Serve with the remaining pecorino on top.
How to make it lighter
- Use 100 g guanciale and pour off some of the rendered fat.
- Serve a 80–100 g dry pasta portion with a big salad.
- Go easy on the pecorino: it is very rich and salty.
History
The sauce is named after Amatrice, a mountain town in northern Lazio, and it became a classic of Roman cooking. Spaghetti or bucatini are the traditional shapes in Amatrice, while rigatoni is a common choice in Roman trattorias.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →