{"id":94590,"date":"2025-03-15T10:00:00","date_gmt":"2025-03-15T09:00:00","guid":{"rendered":"https:\/\/ellerepublic.de\/?p=94590"},"modified":"2025-03-14T18:05:45","modified_gmt":"2025-03-14T17:05:45","slug":"rigatoni-amatriciana","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/rigatoni-amatriciana\/","title":{"rendered":"Rigatoni Amatriciana (Pasta all\u2019Amatriciana)"},"content":{"rendered":"\n

Pasta Amatriciana is a bold and comforting Roman pasta dish featuring crispy guanciale, rich tomato sauce, and sharp Pecorino Romano. This\u00a0Rigatoni Amatriciana<\/strong>\u00a0recipe 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!<\/p>\n\n\n\n

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What is the difference between Rigatoni Amatriciana and Bucatini Amatriciana?<\/strong>

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.<\/p> <\/div> <\/div>\n<\/div><\/div>\n\n\n\n

Ingredients for the Best Rigatoni Amatriciana<\/h2>\n\n\n\n

This Pasta Amatriciana<\/strong> recipe relies on just a few simple ingredients, but using the right ones makes all the difference:<\/p>\n\n\n\n