BARILLA RIGATONI

AMATRICIANA

Made with

Barilla Rigatoni

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  • 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

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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