Spicy Rigatoni Amatriciana

This classic spicy rigatoni Amatriciana sauce gets its spiciness from freshly ground black pepper and dried red pepper flakes. This Roman pasta dish is full of Italian flavor that traditionally comes from guanciale, Italian  salt cured pork jowl. If you can’t find guanciale  use pancetta which is more readily available.

Amatriciana sauce is one of the four classic Roman pasta sauce. If you love  hearty, flavorful, and spicy pasta sauce you will love this recipe. This tomato and pancetta based spicy rigatoni pasta dish taste like something you would order at your favorite Italian restaurant. And the best part it uses few ingredients and comes together pretty quickly.

Tips for success for this Spicy Rigatoni Amatriciana

The first tip when you make this spicy rigatoni Amatriciana pasta dish is to saute the pancetta until crispy and all fat rendered.

Second by toasting the red pepper flakes and using freshly ground black pepper you add a restaurant quality element to this simple pasta sauce.

And third to insure a silky creamy sauce add the grated  pecorino  cheese with the sauce off the fire and cooled ever so slightly to prevent a lumpy sauce.

Lastly I used rigatoni shaped pasta in this Amatriciana sauce you can use any shape you prefer.

If  you make this  delicious pasta sauce please leave me a comment. I love hearing from you its my favorite part!!!

Ingredients

• 1 Lb. rigatoni
• 4 oz. pancetta
• 1 Tablespoon crushed red pepper flakes
• 2 Teaspoon freshly ground black pepper
• 1 Tablespoon minced garlic
• 1/3 cup chopped onion
• 1 cup white wine or chicken stock
• 1 28 0z. peeled crushed  tomatoes with juices
• 2 cups reserved pasta water
• 1 cup grated pecorino cheese
• 1 Tablespoon chopped Italian parsley
• Salt to taste
• Instructions

• Prepare the Sauce: Once the pancetta is crisp and the fat has rendered, stir in the red pepper flakes and a generous amount of freshly ground black pepper. Cook for about 30 seconds, until fragrant. Add the garlic and onion and sauté for 3–4 minutes, or until softened and just beginning to brown.

  Pour in the white wine (or chicken stock) and scrape up any browned bits from the bottom of the pan. Simmer for 2–3 minutes, until slightly reduced.

  Stir in the crushed tomatoes, tomato paste, and the reserved pasta water. Bring to a gentle simmer and cook for about 45 minutes, stirring occasionally, until the sauce has thickened and the flavors have melded.

  Remove the pan from the heat and stir in the grated Pecorino Romano until fully incorporated.

  Finish the Pasta: Add the cooked rigatoni to the sauce and toss until every piece is well coated. Serve immediately, topped with additional grated Pecorino Romano and a sprinkle of chopped fresh Italian parsley, if desired.