Ingredients with Measurements:
- 1 pound rigatoni pasta
- 1/4 pound pancetta, diced
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1 can (28 ounces) crushed tomatoes
- 1/2 cup grated Pecorino Romano cheese
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling pasta
- Large skillet for sauce
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook until al dente, according to package instructions.
2. While the pasta is cooking, heat a large skillet over medium heat. Add the pancetta and cook until crispy, about 5-7 minutes.
3. Add the chopped onion, minced garlic, and red pepper flakes to the skillet. Cook until the onion is translucent, about 5 minutes.
4. Pour in the crushed tomatoes and bring the sauce to a simmer. Let it cook for 10-15 minutes, stirring occasionally.
5. Drain the cooked pasta and add it to the skillet with the sauce. Toss to coat the pasta evenly with the sauce.
6. Sprinkle the grated Pecorino Romano cheese over the top of the pasta and sauce. Season with salt and pepper to taste.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 480
Fat: 10g
Carbohydrates: 75g
Protein: 20g
Sodium: 600mg
Substitutions for ingredients:
- If you can't find pancetta, you can use bacon instead.
- If you don't have Pecorino Romano cheese, you can use Parmesan cheese instead.
Variations:
- Add sliced mushrooms to the sauce for extra flavor.
- Use spaghetti or penne pasta instead of rigatoni.
- Add a splash of red wine to the sauce for a deeper flavor.
Tips and tricks:
- Be sure to cook the pancetta until it's crispy, as this will add texture and flavor to the sauce.
- Don't overcook the pasta, as it will continue to cook slightly when you add it to the sauce.
- Use a good quality canned tomato for the sauce, as this will make a big difference in the flavor.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pasta in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the pasta in individual bowls or on a large platter. Garnish with fresh parsley or basil.
Garnishes:
Fresh parsley or basil
Pairings:
- Serve with a side salad or garlic bread.
- Pair with a glass of red wine, such as Chianti.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the sauce is too thick, add a splash of pasta water to thin it out.
- If the sauce is too thin, let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
- Be sure to cook the pasta and sauce to the appropriate temperature to ensure it's safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Rigatoni all'Amatriciana is a classic Italian pasta dish that originated in the town of Amatrice, Italy. It's traditionally made with guanciale (cured pork jowl), but pancetta is a common substitute.
Flavor profiles:
Savory, slightly spicy, and tangy from the tomatoes and cheese.
Serving suggestions:
Serve hot with a side salad or garlic bread.
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Region: Italian