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Rigatoni all’Amatriciana
In Italian Recipes

Rigatoni all’Amatriciana

I hope this doesn’t offend any Italians, but I’m making amateur chana. Whoops. Let’s see if it’s approved or if I get arrested by the pasta police. I’m using mezz rigetoni, which is pretty much the same as normal riotoni, but it’s just half the size. We’re going to cook the riatoni in boiling salted water for about 10 minutes until it’s al dente. And whilst that’s cooking, we’re going to show some pecarino a great time. We want quite a lot. As always, don’t be too annoyed because I still can’t find any guanchali. So, we’re going to be using panchetta instead. We’re going to get this into a cold pan with no oil. And we want to cook this over a medium low heat to render out the fat and get it nice and crispy. Once the panetta is nice and crispy like this, you can take it out the pan. And all the fat and flavor will be used to make our sauce. I have some plum tomatoes. We’re just going to squeeze them into the pan. Wow, that spits a lot. Careful as you do it. I think I just squirted that all up the wall. And then go in with the juice. Make sure you scrape up all the flavor from the bottom of the pan. Let this simmer for a few minutes. Now we can add the pasta. Mixy mixy. Black pepper. A splash of some pasta water. And we shouldn’t need to add any extra salt because the pasta water has some salt and the meat is also really salty, too. Lots of pecarino. Mixy mixy. Top it off with some more pecorino. And the crispy pancetta. Look at that. That is absolutely banging. Lovely.

30 Comments

  1. @MealswithMax

    Ingredients (serves 2):
    200g guanciale or pancetta
    160g rigatoni
    400g tinned whole tomatoes
    80g pecorino
    Black pepper

    ———

    Method:

    1. Boil the rigatoni in salted water for 10 minutes, until al dente. If you’re using fresh pasta, it will cook in just 2-3 minutes.
    2. Whilst the rigatoni cooks, add the diced guanciale or pancetta into a cold dry frying pan, then place over a medium low heat and cook until the fat renders out and it becomes crispy.
    3. Remove from the pan and set aside. Then crush the whole tomatoes and pour them into the frying pan. Simmer in the rendered fat for a few minutes.
    4. Add the cooked pasta and mix until combined.
    5. Add grated pecorino, a splash of pasta water and some black pepper. Stir this through and then you’re ready to serve.
    6. Transfer to your plate or bowl, top with a little more black pepper and grated pecorino, then enjoy. Lovely!

  4. @rbettsx

    If you're using pancetta instead of guanciale, a little rubbed fresh thyme in this, or carbonara, works wonders to cut through the richness..

  6. @Grubz34

    With the tomatoes maybe use something else to squash them as an Italian my mum makes this a lot and she uses this tomato squasher thing but I approve

  10. @marcobacchelli

    Mixing amatriciana technic with carbonara technic.. no need of all guanciale crispy out of the tomato cooking .. just a bit for presentation .. the most of it should cook with the tomato’s .. long cooking slow heat you get less acidity more sweet tomato sauce to compete with the sapidity of pecorino

  17. @annieo780

    Wow love watching your channel…. You explain everything so well…..with such clear instructions !! You have given me the inspiration to try out so many of your recipes !! …… thank u 😊

  18. @callumalston5755

    I know you’re in Newbury Max, the big Sainsbury’s used to do guanciale when I worked there… may have to ask them to order it for you at the butcher’s counter

  21. @Rambo_88UTB

    Mate your recipes always are easy to follow and the food looks banging as always. Nice one 👌🏼

  22. @CBE-d6j

    Your body language is great in this video. Sometimes your clips weird me out when you look in to the camera for too long 😂

    Delicious looking food 😁