Rigatoni All'Amatriciana

Rigatoni All'Amatriciana

 Rigatoni all'Amatriciana


  • 1 lb rigatoni pasta
  • 1/4 cup olive oil
  • 1/2 lb guanciale, diced
  • 1 small onion, finely chopped
  • 2 cloves of garlic, minced
  • 1 can (28 oz) crushed tomatoes
  • 1/2 cup grated Pecorino Romano cheese
  • Salt and pepper, to taste
  • Fresh parsley, chopped (optional)


  1. Cook the rigatoni according to the package instructions until al dente. Drain and set aside.

  2. In a large pan, heat the olive oil over medium heat. Add the diced guanciale and cook until crisp, about 5 minutes.

  3. Add the onion and garlic and cook until softened, about 5 minutes more.

  4. Add the crushed tomatoes and stir to combine. Bring the mixture to a simmer and cook for about 10 minutes, until thickened.

  5. Season the sauce with salt and pepper to taste.

  6. Stir in the grated Pecorino Romano cheese until melted and well combined.

  7. Add the cooked rigatoni to the pan and toss gently to coat the pasta with the sauce.

  8. Serve immediately, topped with fresh chopped parsley if desired. Enjoy!

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