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Rigatoni Amatriciana
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Rigatoni Amatriciana
Category
Potatoes, Pastas and Grains
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Ingredients
- 2 tablespoons Fustini's Basil Crush olive oil
- 1 medium-sized (9-ounce) yellow onion, finely chopped
- 1 (4-ounce) package of chopped pancetta
- ¼ teaspoon crushed red pepper
- 1 (28-ounce) can of whole plum tomatoes
- ¼ teaspoon kosher salt
- 1 pound uncooked rigatoni pasta
- 1 ½ ounce Parmigiano-Reggiano cheese, finely shredded (about 2/3 cup), plus more for serving
- ¾ ounces pecorino Romano cheese, finely shredded (about 1/4 cup), plus more for serving
- 2 tablespoons unsalted butter
- finely chopped fresh flat-leaf parsley, for garnish
Ingredients
Directions
- Heat olive oil in a large, deep skillet over medium-high. Add onion, and cook, stirring often, until softened, about 4 minutes. Stir in pancetta, cook, stirring often until pancetta begins to render, about 5 minutes. Stir in crushed red pepper. Using your hands or a wooden spoon, crush tomatoes, add tomatoes and their juices to the skillet. Bring to a boil over medium-high, reduce heat to medium-low, and simmer, stirring often, until flavors meld and mixture thickens about 20 minutes. Stir in salt. Remove from heat.
- While the sauce cooks, bring a large pot of salted water to a boil over high. Add rigatoni, and cook according to package instructions for al dente, about 13 minutes. Drain, reserving 1/2 cup of cooking liquid.
- Add rigatoni, reserved 1/2 cup cooking liquid, Parmigiano-Reggiano, pecorino Romano, and butter to sauce in skillet. Cook over medium, stirring constantly until sauce thickens and coats pasta, about 2 minutes. Remove from heat, and garnish with parsley. Serve with additional Parmigiano-Reggiano and pecorino Romano cheeses.
Recipe Note
Substitute your favorite herb-infused olive oil. Adapted from foodandwine.com