Rigatoni all’amatriciana

Name: Rigatoni all'amatriciana
Prep time: 5 min
Cook time: 25 min
Yield: 2 people
Ingredients: 200 g rigatoni; 400 g Mutti Peeled Tomatoes; 100 g Pork cheek (Guanciale); 1 chili; 1/2 glass white wine; salt and pepper; 2 tbsp grated Pecorino Romano cheese

Rigatoni all’Amatriciana, the best of Italian cuisine with Mutti Peeled Tomatoes.

Made with Mutti Whole peeled tomatoes

Generously fleshy and firm, Mutti peeled tomatoes have their skins removed and then they are immersed in a delicious, velvety passata. Processing and packaging all occur within 24 hours of harvesting to preserve the authentic taste of freshly picked tomatoes. They have many different uses in the kitchen and are perfect for traditional Mediterranean recipes.

30 min (COOK TIME: 25 min / PREP TIME: 5 min)

Easy

2 people

Ingredients

200 g rigatoni
400 g Mutti Peeled Tomatoes
100 g Pork cheek (Guanciale)
1 chili
1/2 glass white wine
salt and pepper
2 tbsp grated Pecorino Romano cheese

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Rigatoni all’amatriciana: Method

Remove the rind from the pork cheek (guanciale) and cut it into strips. Place it in a pan and let it cook over medium-low heat until the guanciale is golden and crispy.
Remove the guanciale and keep it warm. Deglaze the fat from the guanciale with white wine and let it evaporate.
Add the Mutti peeled tomatoes and crush them with a fork. Add the chili pepper, adjust with salt and pepper, and let it cook gently for 10 minutes. After this time, remove the chili pepper and add half of the guanciale. Let it infuse for a few minutes.
Cook the rigatoni in plenty of salted water until al dente. Drain the pasta and add to the sauce. Mix well, and remove from the heat. Toss with a tablespoon of grated Pecorino Romano cheese.
Serve the rigatoni all’amatriciana garnished with the remaining guanciale and a sprinkle of Pecorino Romano cheese.

Pasta or rice dishes, With your friends, Pasta

Amatriciana is an iconic dish of Italian cuisine, originating from the city of Amatrice in Lazio. The traditional recipe includes few ingredients that are simple and authentic: pork cheek (guanciale), Pecorino Romano cheese, tomatoes, pepper, and chili. It’s a dish that celebrates the authentic flavors of Italian cuisine and raises some questions about the one true, original recipe!

An Extra Touch

The deglazing of the pork cheek fat with white wineis a debated step. At Mutti, we adopt and recommend this technique to make the dish even more flavoursome: deglazing with white wine adds an aromatic note without compromising the balance of traditional flavors.

Onion or No Onion?

Not everyone knows that pasta all’Amatriciana is an evolution of pasta alla Gricia, following the introduction of tomatoes in Europe in the 17th century. Although the original recipe does not include it, many modern versions add onion, which can alter the authentic flavor of the dish dominated by the sharp taste of guanciale and the freshness of tomatoes.

For a perfect Amatriciana, the choice of tomatoes is crucial. With our juicy and tasty peeled tomatoes, the result will always be perfect: their taste and texture make it a true Italian taste experience!