Rigatoni Allamatriciana Searching For Italy Recipe Pastacom

CAN'T GET ENOUGH OF STANLEY TUCCI: SEARCHING FOR ITALY? THEN YOU NEED THIS PASTA AMATRICIANA IN YOUR LIFE

Steps:

• Heat olive oil in a large pot, of medium heat. Add pancetta and onion and cook stirring until pancetta is crispy about 6 minutes. Make a spot in the center of mixture and add tomato paste and red pepper flakes and cook, stirring, about 1-2 minutes. Add reduced tomatoes and remove from heat. In the meantime bring 6 quarts of salted water to a boil in a large pot. Add pasta and cook until al dente. Drain, reserving a ½ cup of pasta water. Add pasta and ¼ cup of reserved water to the sauce and toss to coat over medium heat. Add more water as necessary to make sure the pasta is well coated. Stir in the Parmigiano Reggiano and basil and serve immediately.

RIGATONI ALL'AMATRICIANA - SEARCHING FOR ITALY RECIPE - PASTA.COM

Steps:

• Heat a large pot of salted water to bring to a boil.
• While waiting, heat extra virgin olive oil in a pan over medium heat.
• Brown guanciale/bacon until crispy and its fat becomes translucent.
• Add white wine and let simmer for about a minute. Remove guanciale/bacon with a slotted spoon and set aside.
• In the same pan with the wine and fat, add the canned tomato and tomato paste. Stir well to combine and let simmer.
• Cook pasta and drain 1 minute before the time indicated on the package instructions. Can reserve some pasta water if needed for the sauce.
• Put the drained pasta and the guanciale/bacon into the pot with the tomato sauce. Add pasta water as needed for consistency.
• Season with white pepper and stir in Pecorino Romano cheese. Add salt and optional red pepper flakes, to taste.
• Serve and enjoy.