Go Back
–+ servings
rigatoni amatriciana in pan

Rigatoni all'Amatriciana Recipe (2 Ways!)

Melissa
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.
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course entertaining, Main Course, pasta
Cuisine Italian
Servings 4 servings
Calories 826 kcal

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

Nutrition

Calories: 826kcalCarbohydrates: 94gProtein: 25gFat: 38gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 59mgSodium: 1128mgPotassium: 663mgFiber: 6gSugar: 8gVitamin A: 292IUVitamin C: 19mgCalcium: 223mgIron: 4mg
Tried this recipe?Let us know how it was!