Rigatoni all’Amatriciana (Rigatoni with Guanciale and Tomato)
Why this recipe works
- Deep savoury base: Rendering the guanciale first releases its fat and gives the sauce a rich, salty backbone.
- Fast but full-flavoured: A short simmer is enough for the tomato passata to thicken around the guanciale without dulling its brightness.
- Glossy cheese finish: Adding Pecorino Romano off the heat helps it melt into the sauce rather than clump or turn grainy.
Get the most out of this recipe
Ingredient notes
- Use guanciale if possible: Guanciale gives Amatriciana its distinctive depth and silky rendered fat. Pancetta can work in a pinch, but the flavour will be leaner and less rounded.
- Choose Pecorino Romano: Its sharp, salty character is part of the sauce’s identity and balances the sweetness of the tomato.
- Grate the cheese finely: Finely grated cheese melts more evenly when tossed through the hot pasta and sauce off the heat.
Texture tips
- Use pasta water gradually: Add reserved pasta water a little at a time while tossing so the sauce becomes glossy without turning watery.
- Take the pan off the heat: Let the residual heat melt the Pecorino Romano into the sauce; direct heat can make the cheese seize.
Common mistakes
- Do not rush the guanciale: Cook it over medium heat so the fat renders before the edges crisp; high heat can scorch the meat before it has released enough flavour.
- Avoid over-reducing the sauce: The tomato should thicken slightly but still move easily around the pasta. Loosen it with pasta water if it looks too tight.
Adjust the heat
- For less heat: Reduce the chilli flakes or leave them out; black pepper and Pecorino Romano will still keep the sauce savoury and lively.
- For more warmth: Add extra chilli flakes when the guanciale has rendered so the spice blooms briefly in the fat before the tomato goes in.
Equipment you'll need
Ingredients
Instructions
- Bring a large pot of water to the boil and season it with the fine sea salt. Add the rigatoni and cook until al dente, stirring occasionally. Before draining, scoop out a mug of the pasta cooking water.
- Meanwhile, cut the guanciale into small lardons. Set a large frying pan over medium heat with the olive oil, then add the guanciale and cook until the fat has rendered and the pieces are crisp and golden. Stir in the chilli flakes for 30 seconds until fragrant.
- Pour in the tomato passata and add the black pepper, then bring to a gentle simmer. Cook for 5 to 7 minutes until slightly thickened, stirring to prevent sticking. If it looks too tight, loosen with a splash of the reserved pasta water.
- Add the drained rigatoni to the pan and toss over medium-low heat for 1 to 2 minutes until well coated and glossy, adding a little more pasta water as needed. Take the pan off the heat, then add the Pecorino Romano cheese and toss vigorously until it melts into the sauce without clumping. Serve immediately with extra black pepper if you like.
Recipe notes
Tips
- Grate the Pecorino Romano cheese finely so it melts quickly and stays glossy when you toss it in off the heat.
- Keep the sauce at a gentle simmer; a hard boil can make it taste harsh and can cause splattering.
- If serving to anyone who is pregnant, elderly, or immunocompromised, use pasteurised hard cheese and ensure the sauce is piping hot before adding the pasta.
Substitutions
- Replace rigatoni with penne for a similar shape that holds the sauce well.
- Replace chili flakes with smoked hot paprika for a warmer, less sharp heat.
- Replace Pecorino Romano cheese with parmesan for a milder, nuttier finish.
Storage
- Refrigerate up to 2 days
- Cool quickly and refrigerate in a sealed container. Reheat in a frying pan over low heat with a splash of water until piping hot, then take off the heat before adding a little extra Pecorino Romano cheese if needed.
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Recipe overview
- Servings: 4 servings
- Total time: 25min (25min active)
- Difficulty: Easy
- Cuisine: Italian
-
Allergens:
Gluten Milk Wheat
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