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Serves 4 as a starter or
2 as a main
200g rigatoni
120g guanciale, cut in 5mm slices and then 1cm batons
a small pinch of crushed dried chilli (optional)
1/2 teaspoon ground black pepper
170ml medium tomato sauce
90g grated Pecorino Romano, to serve
Also good with this recipe
bucatini, maccheroni inferrati , penne, spaghetti, tortiglioni, ziti / candele |
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AMATRICIANA
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Technically from Amatrice, where it is made like gricia above in bianco (with no tomato), this sauce has found a second home in Rome, where it is served in rosso.
Cook the rigatoni as above. Whilst they are boiling, put the guanciale in a frying pan over a high heat, and fry until fiercely smoking, and just starting to colour (it will release plenty of fat, which makes the sauce). Add the chilli flakes to the guanciale fat. Take the pan off the heat for a few moments (for safety’s sake) before adding the tomato sauce along with 2 tablespoons of the cooking water and the pepper, then the pasta. Sauté for a few moments, and serve with the pecorino on top.
Finish with a good sprinkling of pecorino. |
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