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Rigatoni Amatriciana

A twist on the classic Amatriciana, this Rigatoni Amatriciana recipe is quick, simple, and will feed a crowd!
Prep Time5 mins
Cook Time20 mins
Course: Main Course
Cuisine: Italian
Keyword: amatriciana, pasta
Servings: 4
Calories: 798kcal


  • 360 g rigatoni or other dry pasta of choice
  • 150 g guanciale cut into strips (use pancetta if not available)
  • 1 small onion diced, leave out for traditional method
  • tsp. finely chopped chilli optional
  • 50 ml dry white wine
  • 400 g chopped tomatoes 1 can
  • 60 mL pasta water (¼ cup)
  • 2 tbsp. extra virgin olive oil
  • 100 g pecorino cheese freshly grated + extra as desired


  • Cook pasta according to package instructions (1 minute less for al-dente). Reserve ¼ cup of pasta water before draining.
  • Slice guanciale into ¼" thick strips. Heat a large skillet on medium heat (do not add oil) and add guanciale. Cook, stirring frequently for 5-7 minutes, or until browned. Guanciale will become transparent and release fat during cooking.
  • Once browned, set guanciale aside, leaving released fat/oil in skillet.
  • Add diced onion (if using) and chilli to skillet with guanciale fat and saute for 3-4 minutes. Then, add white wine and deglaze the pan.
  • Once wine is dissolved, add canned tomatoes and guanciale back to pan. Simmer for 10 minutes. While cooking, add ¼ cup pasta water.
  • Add cooked rigatoni to skillet with sauce and coat well. Turn off heat and add olive oil. Toss to coat pasta.
  • Divide between 4 serving plates, top with grated pecorino cheese and serve!


Calories: 798kcal | Carbohydrates: 74g | Protein: 25g | Fat: 44g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 66mg | Sodium: 772mg | Potassium: 445mg | Fiber: 4g | Sugar: 6g | Vitamin A: 221IU | Vitamin C: 11mg | Calcium: 322mg | Iron: 2mg