Shop Now
Barilla recipes Classic Blue Box

google plus pinterest facebook twitter

Barilla® Rigatoni with Amatriciana sauce

di Academia Barilla

Big Image Big Image
Barilla® Rigatoni with Amatriciana sauce
23 minutes


First course

Ingredients for 8 people

1 box Barilla® Rigatoni
7 ounces guanciale (cured pork jowls) or bacon
4 ripe tomatoes
3 basil leaves
2 cloves garlic
1 fresh red pepper (or 2 dried peppers)
3 tablespoons extra virgin olive oil
1/2 cup Pecorino Romano cheese grated
salt and pepper to taste.

Didn't you find all the ingredients?

Didn't you find all the ingredients? Would you like to experiment with variations?
Look at the table and replace the original ingredient with the alternative one. Pay attention to the quantities which could be different.

Guanciale (pork jowls) Pancetta 7 ounces

Preparation 15 minutes preparation + 8 minutes cooking
1. Blanch the tomatoes in boiling water for 20 seconds and drain

2. Peel, seed and chop the tomatoes

3. Cut the guanciale into slices and then into thin strips

4. Heat the oil in a pan over medium heat, add the guanciale and cook until browned

5. Peel and chop the garlic and add it to the guanciale

6. After letting it brown for a few seconds add the tomatoes, pepper, roughly torn basil, salt and pepper and cook for 10 minutes

7. Meanwhile, cook the pasta in a large pot of salted boiling water for the time indicated on the package

8. Drain the pasta and dress with the prepared sauce

9. Garnish with the Pecorino Romano cheese and serve