Rigatoni all’amatriciana

Rigatoni all’amatriciana

Made with Polpa

Mutti Polpa keeps all the freshness of freshly picked tomatoes. This unique product combines the finely cut pulpy part of the fruit with its own juice.

cooking sketch 20 min (COOK TIME: 10 min / PREP TIME: 10 min)

cooking sketch Easy

4 people


For the base

  • 400 g rigatoni

For the sauce

  • 120 g bacon
  • 400 g Mutti tomato pulp
  • 60 g pecorino (grated)
  • 50 ml white wine (dry)
  • 2 tablespoons extra virgin olive oil
  • 1 chilli (dried)
  • salt
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Rigatoni all’amatriciana: Method

  1. Cut the bacon into strips and sauté it in a pan with olive oil and chilli pepper.
  2. Deglaze with white wine.
  3. Remove the bacon from the pan and add the fine pulp.
  4. Cook, allowing the sauce to slightly thicken.
  5. Add the reserved bacon and cook for a few more minutes.
  6. Cook the pasta in boiling salted water, then drain and pour into the sauce.
  7. Stir to season and sprinkle with grated pecorino cheese.
  8. Stir again and serve.

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Also made with: Polpa



Total time 1h 20 min

Difficulty Easy

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