Italian · medium
Rigatoni all’Amatriciana
Roman chili-tomato-guanciale sauce clinging to the ridges.
Steps
- 01
Render guanciale until crisp. Splash in wine if using; add tomatoes and simmer.
~15 min
- 02
Cook rigatoni al dente; toss with sauce, pasta water, Pecorino, and pepper.
~13 min
Tips
- Guanciale fat is the seasoning—go easy on extra salt early.
- Bucatini is traditional, but any sturdy shape works.