Rigatoni all’amatriciana
Rigatoni all’Amatriciana, the best of Italian cuisine with Mutti Peeled Tomatoes.
Made with Pelati
Mutti® Whole Peeled Tomatoes (Pelati) are plump, firm and versatile. These sun-ripened 100% Italian tomatoes have a rich flavor, dense texture, and bright red color. With only tomatoes and tomato juice, no additives or preservatives, they break down quickly when cooked. They are ideal for a wide range of recipes, from soups to stews to sauces. Use them in marinara sauce, on Neapolitan pizza, or in an anytime BLT.
30 min (COOK TIME: 25 min / PREP TIME: 5 min)
Easy
2 people
Ingredients
-
2
cups
rigatoni
-
14
ounces
Mutti Whole Peeled Tomatoes
-
3.5
ounces
Pork cheek (Guanciale)
-
1
Chilly pepper
-
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 them and add them to the sauce. Mix well, and off 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.
