Barilla
BARILLA RIGATONI
AMATRICIANA
- Prep
- Cook
- Skill
- Beginner
- 576.5
- Calories
- 20.2g
- Total Fat
- 27.8g
- Protein
- 76.8g
- Total Carbohydrates
Ingredients
Ingredients for 4 people
-
350g Barilla Rigatoni
- 1 jar Barilla Basilico sauce
- ½ onion, thinly sliced
- 150g cubed guanciale
- 50g Pecorino Romano, grated
- Extra Virgin Olive oil, to serve
- Rock salt, for pasta water
- Salt and pepper, to taste
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Instructions
-
TO START
Bring plenty of water to the boil in a large saucepan. Once boiling add rock salt, we recommend 7 grams per litre of water. -
COOK THE PASTA
Drop the Barilla Rigatoni into the water and stir. Cook according to the instructions on the pack. -
PREPARE THE SAUCE
Gently cook the onion in a large fry pan until almost caramelised, then add the guanciale and cook for 2 - 3 minutes. Add the Barilla Basilico sauce and simmer for 2 minutes. -
DRAIN THE PASTA
Drain the pasta 1 minute before the suggested cooking time. Toss pasta in the sauce and cook for a further minute. -
COMBINE THE PASTA AND SAUCE
Serve with grated Pecorino cheese, plenty of cracked pepper and a drizzle of Extra Virgin Olive Oil.
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