Pasta Amatriciana is a bold and comforting Roman pasta dish featuring crispy guanciale, rich tomato sauce, and sharp Pecorino Romano. This Rigatoni Amatriciana recipe is easy to make, with just a handful of high-quality ingredients coming together for an irresistibly savoury and slightly spicy dish. Perfect for a quick weeknight meal or a special Italian-inspired dinner!
Both versions of this ancient traditional recipe use short ridged pasta that holds the sauce well. For Bucatini Amatriciana, you use pasta that is hollow on the inside and absorbs the sauce within. For Rigatoni Amatriciana, the classic rigatoni is used.
Ingredients for the Best Rigatoni Amatriciana
This Pasta Amatriciana recipe relies on just a few simple ingredients, but using the right ones makes all the difference:
- Guanciale – The traditional Italian cured meat made from pork cheek and gives the sauce its signature rich, salty flavour. Pancetta or unsmoked bacon can be used as substitutes.
- San Marzano tomatoes – Sweet and low in acidity, these Italian tomatoes create the perfect sauce base.
- Pecorino Romano – This aged sheep’s milk cheese adds a salty, tangy kick.
- Dried pasta – Rigatoni is perfect for holding the sauce, but bucatini or spaghetti also work.
- Red pepper flakes – A touch of spice brings warmth without overpowering the dish.
How to Make Pasta Amatriciana – so easy!
This Pasta Amatriciana comes together effortlessly with just a handful of high-quality ingredients. In three easy steps, you’ll have a rich, savoury sauce that perfectly coats every bite of pasta!
1. Cook the Guanciale & Start the Sauce
Cook the guanciale until it’s golden and crispy, letting all that delicious fat render. Stir in a little heat, some aromatics, and crushed tomatoes, then let everything simmer into a rich, flavourful sauce.
2. Cook the Pasta
While the sauce does its thing, cook the pasta in salty water until perfectly al dente. Don’t forget to save some of that starchy pasta water—it’s liquid gold for the sauce.
3. Combine & Serve
Mix the pasta into the sauce, coating every piece in that glossy, savoury goodness. Stir in Pecorino, add a splash of pasta water if needed, and finish with extra cheese and black pepper. Simple, classic, and completely delicious.
Get the exact ingredient quantities in the printable recipe card below.
Why You’ll Love This Rigatoni Amatriciana Recipe
- Authentic Roman Flavor – Traditional Pasta Amatriciana ingredients create a bold, classic taste.
- Quick & Easy – Minimal prep and ready in under an hour, making it perfect for a weeknight dinner.
- Balanced & Flavorful – Crispy guanciale, tangy tomatoes, and salty Pecorino come together beautifully.
- A Comforting Yet Elegant Dish – Simple enough for everyday meals, impressive enough for guests.
- Even Better the Next Day – The flavours develop overnight, making leftovers extra delicious.
Pair It With – The Best Wine for Rigatoni Amatriciana
A great Rigatoni Amatriciana deserves the perfect wine pairing! Here are three fantastic choices that complement the dish’s rich, savoury flavours:
- Montepulciano d’Abruzzo – A fruity red with bright acidity that cuts through the richness of the guanciale and Pecorino Romano.
- Cesanese del Piglio – A Lazio red wine that enhances the dish’s subtle spice and deep umami flavours.
- Chianti Classico – A structured, slightly earthy red that pairs beautifully with the salty, porky notes of guanciale.
Love this Pasta all’Amatriciana? Try These Next!
f you enjoyed the bold, comforting flavours of Pasta Amatriciana, here are three more classic Italian pasta dishes you’ll love:
- Pasta Puttanesca – A briny, garlicky tomato-based pasta with olives, capers, and anchovies for a punch of umami. Perfect for lovers of bold Mediterranean flavours.
- Pasta Carbonara – Creamy, cheesy, and made with crispy guanciale, eggs, and Pecorino Romano—this Roman classic is the ultimate comfort food.
- Veal Bolognese – A slow-simmered, rich meat sauce featuring tender veal, tomatoes, and aromatics, perfect for serving over tagliatelle or pappardelle.
Pasta all’Amatriciana (Rigatoni Amatriciana)
Ingredients
- 150 g guanciale, cut into thin strips (or substitute pancetta or unsmoked bacon)
- 1/2 tsp red pepper flakes (or 1 fresh red chile), stemmed, seeded, and minced
- 1 small yellow onion, finely chopped
- 1 garlic clove, minced (optional)
- 125 ml dry white wine
- 2 x 400 g cans San Marzano tomatoes, crushed by hand or with back of wooden spoon
- 50 g Pecorino Romano cheese, finely grated (plus extra for serving)
- Sea salt and freshly ground black pepper, to taste
- 400 g dried pasta (rigatoni, bucatini, or spaghetti)
Method
-
Render the Guanciale: In a large skillet over moderately low heat, cook the guanciale with red pepper flakes (or fresh chile). Let the fat slowly render and the guanciale become lightly golden—about 4-5 minutes. Don’t overcook; it will continue cooking with the onions.
-
Sauté the Onion: Stir in the chopped onion and cook until softened (about 5-6 minutes). If using garlic, add it and cook for another 30 seconds to 1 minute.
-
Deglaze with Wine: Pour in the white wine, scraping the pan if needed. Increase the heat slightly and let it simmer until reduced by half (about 2-3 minutes).
-
Simmer the Sauce: Add the crushed San Marzano tomatoes, season lightly, and bring to a simmer. Reduce the heat and let it cook gently for 25-30 minutes, stirring occasionally, until thickened and full of flavour.
-
Cook the Pasta & Finish: While the sauce simmers, cook the pasta in a large pot of salted boiling water until al dente. Reserve 1/2 cup (125ml) of pasta water, then drain. Toss the pasta into the sauce over medium-high heat for 1-2 minutes. Off heat, stir in the Pecorino Romano, adding a splash of reserved pasta water as needed to create a silky, smooth sauce that clings to the pasta.
-
Serve: Plate immediately with extra grated Pecorino and freshly ground black pepper on top. Serve hot and enjoy!
Notes
Tips for the Best Amatriciana
- Use authentic ingredients – Guanciale, Pecorino Romano, and high-quality San Marzano tomatoes make all the difference.
- Render guanciale slowly – Cooking it over moderate heat ensures the fat melts properly and flavours the sauce.
- Don’t skimp on spice – Adjust chili flakes or black pepper to taste for the perfect balance of heat.
- Cook pasta al dente – Let it finish cooking in the sauce to absorb maximum flavour.
- Use pasta water for texture – A splash helps emulsify the sauce, making it beautifully silky.
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.
Did you try this Pasta Amatriciana recipe?
Did you try this Pasta Amatriciana recipe?Then tag @ellerepublic on Instagram and hashtag it #ellerepublic
How did you like it?
Please let me know how this Pasta all’Amatriciana recipe turned out for you! I would love to hear how you liked it. Simply rate it with the stars above ⭐or leave me a comment and rate it below.
Did you make any changes to this recipe?
If you have tips for other readers, let me know! It helps me and other readers so much. Sharing is Caring :-).
