Rigatoni all’Amatriciana

Key Ingredients and Substitutions

Rigatoni all’Amatriciana is a classic Italian pasta dish that uses a few high-quality ingredients to create its bold, satisfying flavor. With some guanciale, San Marzano tomatoes, and Pecorino Romano cheese, you can whip up this authentic Roman pasta in no time, bringing a taste of Italy to your dinner table.

In the printable recipe below, you can find a complete list of ingredients and measurements.

• Rigatoni: This large, tube-shaped pasta is perfect for catching the rich Amatriciana sauce in its ridges and hollow center. Penne or bucatini can be used as alternatives if rigatoni isn’t available.
• Guanciale: This cured pork cheek is the traditional choice for Amatriciana, providing a rich, savory flavor. Pancetta can be used as a substitute if guanciale is hard to find.
• Dry white wine: Wine adds acidity and depth to the sauce, helping to balance the richness of the guanciale. If you prefer not to use alcohol, you can substitute it with chicken broth or simply omit it.
• Peeled tomatoes: San Marzano tomatoes are ideal for their sweet flavor and low acidity, creating a rich tomato sauce. If unavailable, any good-quality canned whole peeled tomatoes will work. Pecorino Romano cheese: This sharp, salty sheep’s milk cheese adds a tangy finish to the dish.
• Parmigiano-Reggiano can be used as a substitute, though it will give a slightly different flavor profile.

How to Make Rigatoni all’Amatriciana

Here are the quick step-by-step instructions with visuals; you can find the full instructions with the exact ingredients in the recipe card below.
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Pro-tip: Use high-quality San Marzano tomatoes for their sweet flavor and low acidity, which creates a perfectly balanced sauce without the need for added sugar.

1. Cook the Pasta: Bring a large pot of salted water to a boil over medium-high heat. Add the rigatoni and cook until al dente according to package instructions. Before draining, reserve one cup of pasta water for later use.

2. Prepare the Guanciale: While the pasta cooks, remove the rind from the guanciale and cut it into small cubes. Add the cubed guanciale to a large skillet over medium heat and cook, stirring occasionally, until crispy and the fat has rendered.

3. Deglaze the Pan: Once the guanciale is crispy, add white wine to the skillet and simmer until reduced by half, about 2-3 minutes. Remove the guanciale with a slotted spoon and set aside, but keep the rendered fat in the skillet.

4. Make the Sauce: Add crushed peeled tomatoes to the skillet with the rendered fat, and season with salt and black pepper. Let the sauce simmer for 15-20 minutes, stirring occasionally, until it thickens slightly.

5. Combine Ingredients: Return the crispy guanciale to the skillet along with the drained pasta, and toss to coat evenly. If the sauce seems too thick, add some of the reserved pasta water to achieve your desired consistency.

6. Serve: Plate the pasta hot, garnished with grated Pecorino Romano and an extra sprinkle of black pepper if desired.

Make-Ahead and Storage

Rigatoni all’Amatriciana is best when freshly made, and these storage and reheating tips will help you enjoy the rich flavors of this classic Roman dish, even as leftovers.

Make-Ahead: You can prepare the Amatriciana sauce in advance. Cook the guanciale and make the tomato sauce, then cool and store in an airtight container in the refrigerator for up to 2 days. When ready to serve, reheat the sauce over medium heat and cook the pasta fresh.

How to Store: If you have leftover pasta Amatriciana, let it cool to room temperature, then transfer it to an airtight container. Store in the refrigerator for up to 3 days. Keep the pasta and sauce together to allow the flavors to meld.

How to Reheat: To reheat, place the pasta in a skillet over medium-low heat. Add a splash of water or pasta water to loosen the sauce, and stir gently until heated through. You can also microwave in short intervals, stirring between each, but the stovetop method will better preserve the texture. Add freshly grated Pecorino Romano cheese before serving to refresh the flavors.

Recipe Tips and Notes

• Cook guanciale slowly. Render the fat from the guanciale over medium heat to get crispiness without burning, creating a flavorful base for your sauce.
• Don’t overcook the pasta. Cook the rigatoni until it’s al dente, as it will continue cooking when mixed with the hot Amatriciana sauce.
• Reserve pasta water. Before draining the pasta, save about a cup of cooking water. The starchy liquid helps achieve the perfect sauce consistency.
• Grate cheese fresh. Top with freshly grated Pecorino Romano just before serving for the best flavor. Pregrated cheese contains anti-clumping agents, which prevent it from melting smoothly.
• Use a large enough pan. Choose a skillet or sauté pan with ample room to easily toss the pasta and sauce together without spilling.
• Balance the flavors. Adjust the sauce with a splash of pasta water if it is too thick or a bit more cheese if it is too loose. Taste and season accordingly.

Frequently Asked Questions