Rigatoni Amatriciana is an easy and delicious Roman pasta recipe that is ready in no time. This Roman Amatriciana is perfect for a weekday or for entertaining.
Amatriciana is one of the easiest authentic Roman pasta dishes that you can make. If you are wondering how to pronounce Amatriciana, it is very easy and sounds like this - Uh-matri-chi-ana. I love to enjoy this dish when I am in Rome and I love making it at home to remind me of being there.
This dish is said to be from the Italian town of Amatrice which is how it got its name. Like all things with Italian cooking, this delicious Roman pasta recipe relies on the flavors of just a few quality ingredients.
I have 2 versions that I make of this recipe. The more formal traditional version which I like to make when entertaining and a quick weekday version. My kids love to use the weekday version when they cook this so I have included that below for them (when they use my site for cooking) and for you as well.
Ingredients
Traditional Entertaining Version:
- Guanciale. The authentic way to make Amatriciana is to use guanciale which is cured pork cheek.
- Canned plum tomatoes. I like to use San Marzano tomatoes because that is what Italians use and it has a sweeter flavor.
- Rigatoni. Use good quality pasta.
- White wine. The wine will help deglaze the pan that the guanciale cooks in adding so much flavor to this Roman sauce.
- Onion. You only need a very little bit. It helps add complexity to the sauce.
- Romano Cheese. Look for a good quality Pecorino Romano. It will make all the difference in terms of flavor in this Amatriciana sauce.
- Kosher salt.
My Super Quick Weekday Version:
- Pancetta: This is Italian bacon.
- Rigatoni
- Parmesan or Romano Cheese
- Canned crushed tomatoes
Ingredients note:
The main difference between my two versions of this recipe is one is made with fewer ingredients that are easier to find in grocery stores. That is the quick version and the one my kids (and husband) love to cook. They are both amazing and if you can, I recommend trying them both.
How To Make Rigatoni all'Amatriciana
With just a few simple ingredients you can have an authentic Roman meal on your table. This is what the authentic version looks like (the quick version is in the recipe card below):
- Brown the guanciale: To make an authentic Amatriciana sauce, the first thing you want to do is cook the guanciale so it renders all of its fat. That fat that cooks out of the meat will add so much flavor to the sauce and it is what makes this sauce what it is.
- Saute the aromatics: After you crisp up the guanciale, you will add the onions and salt and cook them until they are translucent. At this point, you can go ahead and add the white wine and deglaze the pan. Make sure to scrape up any bits on the bottom of the pan because that is the flavor of the sauce.
- Add the tomatoes: Now you can add the canned plum tomatoes and give them a light pressing so they release their juices.
- Simmer: Once the sauce is assembled, you want to place a lid on the top and let it simmer on low for a bit. While the sauce is simmering, you can start to cook the rigatoni.
- Cook the pasta: Bring a large pot of boiling water to a boil then salt it well (like the ocean) and cook the pasta until al dente according to the manufacturer's instructions.
- Toss: The very last step to making this delicious authentic Roman sauce is to add the cooked rigatoni to the sauce and toss it together. You add the Romano cheese to the sauce and toss again and then top with a little more cheese.
That is it! While the Amatriciana sauce is simmering, you are cooking the pasta and wasting no time in the kitchen. The sauce only needs a little time to simmer since it is a fresher-style tomato sauce and not a heavier marinara.
That is why this recipe is so amazing. It tastes great and is so simple. You can see why the Romans loved it.
Substitutions And Variations
You can make the traditional version or the quick one which I have included in the recipe below. Here are some more ideas on how to change things up:
- Use pancetta. If you cannot find guanciale, Italian pancetta makes a great substitute in this Amatriciana sauce.
- Bucatini pasta. If you do not have rigatoni, you can use the other authentic pasta shape they use in Rome, bucatini. Bucatini is like thick spaghetti that is hollow in the middle. It is perfect for picking up the sauce.
- Omit the onion. You can easily make this Amatriciana sauce like the Romans by omitting the onion. The addition of onion is one variation of the sauce and depending on where you eat in Rome, some restaurants will have onion and some will not. So no worries if you don't add it.
Storing Leftovers
This is one of my family's favorite leftovers. It reheats so well and tastes almost better the next day. To store the pasta, allow it to cool then place it in an air-tight container in the fridge for up to 3 days.
For reheating, I like to place a single serving portion in a microwave-safe bowl and cover it with a paper towel. Microwave on medium heat for 2 minutes. Toss well then enjoy.
Faqs
Amatriciana comes from the town of Amatrice in Italy. It is thought that a chef brought this recipe to the Vatican where he cooked it for the Pope at that time and it made its way to the trattorias of Rome shortly after.
Amatriciana is a surprisingly light Roman pasta dish. Its flavors are of tomatoes and smoked guanciale with an earthy note added from the Romano cheese.
The difference between these two pasta dishes is carbonara has a sauce made up of eggs, cheese, and guanciale and Amatriciana has a sauce made up of tomatoes, guanciale, wine, and sometimes onion.
More Italian Pasta Dishes
Pairing Ideas
Here are some of our favorite desserts to serve with this:
Rigatoni all'Amatriciana Recipe (2 Ways!)
Ingredients
Traditional Version
- 1 pound Rigatoni
- 28 ounces Canned plum tomatoes
- 6 ounces Guanciale diced
- ½ cup Pecorino Romano divided
- ¼ cup Dry white wine
- ¼ cup Onion finely diced
- 1 tablespoon Olive oil
- ½ teaspoon Kosher salt plus more to taste
Quick Version
- 8 ounces Pancetta cubed
- 1 lb Rigatoni
- 28 ounces Canned crushed tomatoes
- ¼ cup Parmesan cheese
- ¼ teaspoon Kosher salt
Instructions
Making Traditional All'Amatriciana
- Bring a large pot of water to a boil.
- In a medium sauce pan, add olive oil and guanciale and cook until crisp.1 tablespoon Olive oil, 6 ounces Guanciale
- Now add onion and salt and cook until the onion is translucent.¼ cup Onion, ½ teaspoon Kosher salt
- Add white wine and mix well making sure to scrape up any bits on the bottom of the pan.¼ cup Dry white wine
- Add tomatoes and gently press them down to break them up and stir well.28 ounces Canned plum tomatoes
- Reduce heat to low and cover to simmer.
- When the pasta water is boiling, add the rigatoni and cook until al dente.1 pound Rigatoni
- Wen ready, drain pasta and add it to the sauce.
- Toss well.
- Add ½ of the Romano cheese and toss again.½ cup Pecorino Romano
- Serve immediately with the remaining Romano cheese on the side for topping.
My Quick Version Of All'Amatriciana
- Bring a large pot of water to a boil.
- When boiling, salt the water with a good pinch of salt and cook the pasta until al dente according to the manufacturer's instructions.1 lb Rigatoni
- In a large saute pan, add the pancetta and cook until crisp.8 ounces Pancetta
- Add the crushed tomatoes and mix well.28 ounces Canned crushed tomatoes
- Add salt and simmer on low for 5 minutes.¼ teaspoon Kosher salt
- Drain pasta when ready and toss with the sauce.
- Serv with Parmesan on the side.¼ cup Parmesan cheese
Meg says
I made this for my boyfriend and I and we both loved it! We can’t wait to make it again.
kisitalian says
I am so glad you both enjoyed it!