Rigatoni All Amatriciana Margarita Recipe 55 Recipes

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.

RIGATONI ALL AMATRICIANA MARGARITA RECIPE - (5/5)

Steps:

• In a very large deep skillet or deep large frying dish pan (you are going to add all the cooked pasta at the end - so make it large enough) Heat the olive oil over med/high heat, when hot fry about a 5 x 3" slab of guanciale - or 1/3 of the large piece you can get at IGourmet.com - or to your taste (slice them 1/8 inch x 1" pieces so it melts the fat easier- Fry the pieces in a very small amount of olive oil for about7-10 minutes until darkened and the fat melts into the pan. Unlike bacon most of this fat actually melts and has all the flavor for the sauce- what is left is a crispy bacon pieces for the sauce and only about a 1-2 tablespoons of the fat in the pan). ½ way through add the chopped onion and cook until translucent. Boil your water -and start your pasta. while finishing for the sauce. Add your Rigatoni or pasta and cook al dente. Once fat is rendered in the pan and you start to see some of the crispy bacon left, and the onion is clear - add the white wine and stir - cooked down the wine for about 1-2 minutes add the sauce just after - add about 1 teaspoon of salt - let it cook a minute stirring - then add the ½ cup pecorino cheese - stir and let it cook on high about 3 minutes or until most liquids absorb. Taste for adding additional salt, red pepper or cheese to your taste. Add all the pasta to the pan and stir for about a minute or two to coat and stick the gravy to the pasta. Serve immediately. Plate & add sprinkled fresh pecorino on top. Enjoy!!