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Shopping ListRecipe: Rigatoni with Amatriciana sauce
Ingredients for 4 people
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- 1 box 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
- ½ cup Pecorino Romano cheese
- grated
- salt and pepper to taste
Le Ricette
Rigatoni with Amatriciana sauce
di Academia Barilla
PREPARATION TIME
23 min
23 min
DIFFICULTY
Easy
Easy
TYPE
First course
First course
Tags
Ingredients for 4 people
1 box 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
½ cup Pecorino Romano cheese
grated
salt and pepper to taste
Ingredients
Rigatoni
Try Barilla Classic Blue Box's Rigatoni. This popular tube pasta is wide enough to capture meat and veggies, making it perfect for thick sauces or baked dishes.
Try Barilla Classic Blue Box's Rigatoni. This popular tube pasta is wide enough to capture meat and veggies, making it perfect for thick sauces or baked dishes.
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| ORIGINAL INGREDIENT | ALTERNATIVE INGREDIENT | QUANTITY |
|---|---|---|
| Guanciale (pork jowls) | Pancetta | 7 ounces |
Preparation 15 minutes preparation + 8 minutes cooking
Blanch the tomatoes in boiling water for 20 seconds and drain. Peel, seed and chop the tomatoes. Cut the guanciale into slices and then into thin strips. Heat the oil in a pan over medium heat, add the guanciale and cook until browned.
Peel and chop the garlic and add it to the guanciale. After letting it brown for a few seconds add the tomatoes, pepper, roughly torn basil, salt and pepper and cook for 10 minutes.
Meanwhile, cook the pasta in a large pot of salted boiling water for the time indicated on the package. Drain the pasta and dress with the prepared sauce. Garnish with the Pecorino Romano cheese and serve.
Products (1)
Try Barilla Classic Blue Box's Rigatoni. This popular tube pasta is wide enough to capture meat and veggies, making it perfect for thick sauces or baked dishes.
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