Best 5 Rigatoni Allamatriciana Recipes

RIGATONI ALL'AMATRICIANA

Steps:

• In a large heavy-bottom saucepan, heat olive oil and add the chopped onion, crushed red pepper flakes, and fresh basil. Turn down the heat to the lowest and simmer until the onion is softened and golden color, about 5 to 7 minutes.
• In the meantime, in a small saucepan, add the pancetta and cook the pancetta on low heat for about 3 minutes until it's fully cooked and brown. Transfer only the cooked pancetta to the onions, and discard the excess fat left in the pan.
• Next, open the can of peeled tomatoes and pour them into a blender to puree for a few seconds. Then pour the pureed tomatoes into the large heavy saucepan already with the onions and cooked pancetta mixture. Stir in the water, and cover with a lid. Bring the heat up high to bring it to a full boil.
• Once it comes to a full boil, then lower the heat to simmer the sauce for 1 hour, UNCOVERED, and occasionally stirring every so often. The sauce will thicken as it slowly cooks. Turn off the heat, give it a last stir and keep covered. Taste the sauce, if you prefer, you can season it with some salt, to taste.
• Fill a large pot with 3/4 water and bring to a full boil ( over high heat) add 2 tsp. of salt. Toss in the rigatoni pasta and cook according to the directions on the box, or until it's al-dente. Drain. Return the pasta back to its pot. Add 3 tablespoons of butter to the pasta. Stir rigatoni until the butter completely melts. Now it's ready to serve.
• Ladle each dish with some Rigatoni pasta, then ladle some Amatriciana sauce on top. Serve with grated Parmigiano-Reggiano cheese at the table.
• Serves 4 to 6

AMERICAN-ITALIAN ALL'AMATRICIANA

Steps:

• Heat water to boil for pasta, season with salt and cook pasta to al dente.
• Heat a deep skillet over medium-high heat with extra-virgin olive oil, a turn of the pan. Add bacon and crisp 4 to 5 minutes then add onions and garlic cook to soften, 5 to 6 minutes. Stir in stock then tomatoes and season with pepper to taste. Simmer sauce 15 minutes. Toss pasta with sauce and parsley. Serve with grated sharp white Cheddar.

RIGATONI ALL AMATRICIANA MARGARITA RECIPE - (5/5)

Steps:

• In a very large deep skillet or deep large frying dish pan (you are going to add all the cooked pasta at the end - so make it large enough) Heat the olive oil over med/high heat, when hot fry about a 5 x 3" slab of guanciale - or 1/3 of the large piece you can get at IGourmet.com - or to your taste (slice them 1/8 inch x 1" pieces so it melts the fat easier- Fry the pieces in a very small amount of olive oil for about7-10 minutes until darkened and the fat melts into the pan. Unlike bacon most of this fat actually melts and has all the flavor for the sauce- what is left is a crispy bacon pieces for the sauce and only about a 1-2 tablespoons of the fat in the pan). ½ way through add the chopped onion and cook until translucent. Boil your water -and start your pasta. while finishing for the sauce. Add your Rigatoni or pasta and cook al dente. Once fat is rendered in the pan and you start to see some of the crispy bacon left, and the onion is clear - add the white wine and stir - cooked down the wine for about 1-2 minutes add the sauce just after - add about 1 teaspoon of salt - let it cook a minute stirring - then add the ½ cup pecorino cheese - stir and let it cook on high about 3 minutes or until most liquids absorb. Taste for adding additional salt, red pepper or cheese to your taste. Add all the pasta to the pan and stir for about a minute or two to coat and stick the gravy to the pasta. Serve immediately. Plate & add sprinkled fresh pecorino on top. Enjoy!!

PASTA ALL'AMATRICIANA

Steps:

• Cut guanciale into 1-inch by 1/8-inch strips.
• Heat olive oil over medium heat in a saucepan. Add guanciale and cook until well browned and fully rendered, 5 to 7 minutes. Turn off the heat and use a slotted spoon to transfer it to a bowl. Leave all fat in the pan.
• Start pasta: Bring a large pot of generously salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally, until not quite done, about 10 minutes. You want it undercooked by at least 1 to 1 1/2 minutes.
• At the same time, add wine to the guanciale fat in the saucepan. Place over medium-high heat and cook for about 1 minute. Stir in tomato sauce and pepper; bring to a simmer.
• Transfer the almost fully-cooked pasta into the sauce using a slotted spoon; it's okay if some water gets in the sauce. Add guanciale and stir to combine. Season with salt. Cook and stir until pasta absorbs the sauce and finishes cooking, and the sauce thickens up, about 3 minutes. If the sauce gets too thick, add a splash of the pasta water.
• Turn off the heat and add some of the Pecorino cheese. Stir until melted, then repeat until all cheese has been added.
• Ladle into 2 bowls and serve.

AMATRICIANA-STYLE RIGATONI

Steps:

• COOK Rigatoni according to package directions; drain and return to pot.
• MEANWHILE, heat oil in large skillet over low heat. Saute garlic and red pepper 4 minutes or until garlic is golden. Remove garlic and discard. Add onions to skillet and cook over medium heat about 8 minutes until golden, stirring frequently. Add pancetta and cook 5 minutes, stirring frequently.
• ADD wine and bring to boiling. Cook until wine is almost evaporated, about 8 minutes. Stir in tomatoes and cook 5 minutes until slightly thickened. Season to taste with salt and pepper.
• STIR tomato mixture into Rigatoni. Toss gently with cheese. Transfer to serving platter.