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Rigatoni Amatriciana Recipe

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This recipe for Rigatoni Amatriciana is from Molloy, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 T. Olive Oil
1 medium yellow onion (finely chopped)
1 4oz package of chopped pancetta
1/4 t. crushed red pepper
1 (28 oz) can whole plum tomatoes
1/4 t. kosher salt
1 lb. rigatoni pasta
1.5 oz Parmigiano-Reggiano cheese finely shredded
3/4 oz pecorino Romano cheese (shredded)
2 T. unsalted butter
Directions:
Directions:
Heat oil in large deep skillet over medium. Add onion & stir until soft.

Stir in pancetta, cook, stirring often until pancetta begins to render, about 5 minutes. Stir in crushed red pepper. Crush tomatoes w/ wooden spoon and add to skillet.

Bring to a boil over medium, reduce heat to medium-low and simmer, stirring often until flavors meld and mixture thicken (about 20 minutes). Stir in salt. Remove from heat.

While sauce cooks, cook pasta. Cook to al dente. Drain, reserving approx. 1/2 c. cooking liquid.

Add rigatoni and reserved cooking liquid, cheeses and butter to sauce in skillet. Cook over medium stirring constantly until sauce thickens and coats pasta (about 2 minutes). Remove from heat and garnish with parsley. Serve with additional cheese.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
55 minutes

 

 

 

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