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Original Pasta Amatriciana Rezept mit Rigatoni, Guanciale, San Marzano Tomaten und Pecorino Romano Käse.

Pasta all’Amatriciana (Rigatoni Amatriciana)

A Roman take on the classic Amatriciana, this dish is a perfect balance of rich guanciale, tangy San Marzano tomatoes, and sharp Pecorino Romano. A touch of onion adds subtle sweetness, making this simple yet iconic pasta dish deeply flavourful.
Course Main Dish
Category Italian
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4
Calories 635 kcal
Autor Elle

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

  1. 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.

  2. 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.

  3. 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).

  4. 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.

  5. 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.

  6. 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.