The amatriciana (matriciana in Romanesco) is a pasta sauce typical of the gastronomic tradition of Amatrice, a town in the province of Rieti. The recipe for rigatoni all’amatriciana is one of the most authentic symbols of Roman cuisine. This type of recipe is prepared with rigatoni or bucatini. Here is the perfect recipe to make them creamy just like those of the best trattorias in the Capital.
Ideal for Sunday lunch, a dinner with friends, and especially to be devoured by young and old!
You will surely enjoy these traditional Roman recipes:
- Difficulty: Easy
- Cost: Very economical
- Rest time: 2 Minutes
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 695.46 (Kcal)
- Carbohydrates 62.01 (g) of which sugars 4.59 (g)
- Proteins 18.90 (g)
- Fat 42.10 (g) of which saturated 15.21 (g)of which unsaturated 18.22 (g)
- Fibers 3.40 (g)
- Sodium 1,848.72 (mg)
Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
INGREDIENTS FOR RIGATONI ALL’AMATRICIANA
- 11.3 oz rigatoni (or bucatini)
- 5.3 oz guanciale (from Amatrice (thick slice))
- to taste salt
- to taste extra virgin olive oil
- 1 fresh chili peppers
- 15.9 oz peeled tomatoes
- 3.2 oz Pecorino Romano
- 1 espresso cup white wine
Tools
- 1 Wok
PREPARATION OF RIGATONI ALL’AMATRICIANA
In a pan, place the guanciale cut into strips along with a piece of chili pepper. Heat over high flame until they are browned, crispy, and golden, and have released their oil.
Then, drain the guanciale pieces and set them aside. In the same pan with the guanciale fat, add the chili pepper and another 2 tablespoons of oil. Heat, deglaze with the white wine, and when it has completely evaporated, add the peeled tomatoes cut into pieces.
Let it cook over moderate flame for about 15 – 18 minutes. Adjust salt.
Cook the pasta for only 5 minutes.
Drain it (reserve the cooking water) and pour it into the pan with the sauce along with a few tablespoons of cooking water.Let the pasta finish cooking/rice-style cooking, if necessary add more pasta cooking water.
At the end of cooking, add the grated Pecorino and the crispy guanciale. Stir over the flame off. Serve the dish hot.
Adriana’s Advice
Use excellent Pecorino Romano DOP and San Marzano peeled tomatoes.
