What's in rigatoni amatriciana?

Rigatoni all'amatriciana has six main ingredients: rigatoni pasta, turkey pancetta (or traditional guanciale), tomatoes, Pecorino Romano cheese, red pepper flakes, and garlic. Some people add onion, but that's not traditional. The beauty is in how simple ingredients create such complex, satisfying flavors.

What is the meaning of all amatriciana?

"All'amatriciana" means "in the style of Amatrice," which is the small Italian town where this dish comes from. It's like saying "Buffalo wings" or "Chicago pizza" - the name tells you where the recipe originated. The people of Amatrice are pretty proud of this dish, and they even have a festival for it every year.

What is rigatoni all amatriciana sauce made of?

Amatriciana sauce is basically a tomato sauce that's been enriched with fat from cured meat and finished with sharp cheese. The pancetta fat mixes with the tomato acids and pasta water to create this rich, glossy sauce that coats every piece of pasta. The Pecorino Romano adds saltiness and helps everything stick together.

Is amatriciana very spicy?

Traditional amatriciana has a gentle heat, not the kind that makes you sweat. The red pepper flakes add warmth and wake up your taste buds without overpowering the other flavors. You can always adjust the spice level by using more or less red pepper. Start with less if you're not sure - you can always add more next time.

Is amatriciana like carbonara?

Amatriciana and carbonara are both Roman pasta dishes, but they're quite different. Rigatoni carbonara uses eggs and cream to make a rich, creamy sauce, while amatriciana is tomato-based. Both use cured meat and Pecorino Romano, but carbonara is richer and creamier, while amatriciana is brighter and more acidic.

Rigatoni is bigger than penne and has ridges on the outside, which makes it perfect for amatriciana sauce . The larger tubes hold more sauce, and those ridges grab onto every bit of flavor. Penne works if that's what you have, but rigatoni is definitely better for this dish. The shape really does make a difference in how much sauce you get in each bite.

Rigatoni All'Amatriciana: 5 Secrets to Perfect Italian Pasta

Description

Authentic Roman rigatoni all’amatriciana featuring tender pasta tubes coated in rich tomato sauce with crispy turkey pancetta and sharp Pecorino Romano cheese. This traditional recipe delivers bold, comforting flavors in just 30 minutes.

Ingredients

1 pound rigatoni pasta

6 oz turkey pancetta, diced

28 oz can San Marzano tomatoes, hand-crushed

1 cup freshly grated Pecorino Romano

3 cloves garlic, minced

1 tsp red pepper flakes

2 tbsp extra virgin olive oil

Fresh basil for garnish

Salt and black pepper to taste

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Instructions

Bring large pot of salted water to boil for pasta
Cook diced turkey pancetta in large skillet over medium heat until crispy (8-10 minutes)
Add garlic and red pepper flakes, cook 30 seconds
Add crushed tomatoes, simmer 15 minutes until thickened
Cook rigatoni 1 minute less than package directions
Reserve 1 cup pasta water, drain pasta
Add pasta to sauce with splash of pasta water
Toss vigorously 2-3 minutes, adding pasta water as needed
Remove from heat, add half the Pecorino Romano
Serve immediately topped with remaining cheese and basil

Notes

Use mezze rigatoni for more elegant presentation
Reserve pasta water for sauce consistency
Grate Pecorino Romano fresh for best results
Adjust red pepper flakes to taste preference