In Italy, you’ll hear “Facciamo un’Amatriciana stasera?” (“Let’s make an Amatriciana tonight?”). So that is exactly what we are doing here, taking you straight to Rome with this classic! This classic Roman pasta is all about balance, the richness of guanciale, the brightness of tomato, and the saltiness of Pecorino. Good ingredients and proper technique are key! 

STEP 1

Cut the guanciale into thin strips. Add to a large frying pan and cook slowly over low heat, allowing the fat to render out while the meat turns crisp and golden.

STEP 2

Once the guanciale is perfectly crisp, remove it with a slotted spoon and set aside on a paper towel. Leave the rendered fat in the pan that’s the flavor foundation for the sauce.

STEP 3

Pour in the Zelli tomato sauce and let it simmer gently for a few minutes to absorb the flavor of the guanciale.

STEP 4

Bring a large pot of salted water to a boil. Add the rigatoni and cook until just al dente a minute or two shy of the package instructions.

STEP 5

Transfer the pasta directly into the pan with the simmering sauce. Toss well, letting it finish cooking for another minute as the sauce thickens and clings to each piece.

STEP 6

Turn off the heat and fold in a generous handful of Pecorino Romano and a good grind of black pepper. Return the crispy guanciale to the pan and mix everything together.

STEP 7

Spoon the Rigatoni all’Amatriciana onto plates and top with extra Pecorino Romano and freshly cracked black pepper.

Pour a glass of Gratsi Red, close your eyes, and picture yourself in Rome with each bite! Buon Appetito!