Pasta Amatriciana
Rigatoni pasta with crispy pancetta, dried red pepper flakes, canned Italian tomatoes, and pecorino cheese
Prep: 5 minutes • Cook time: 20 minutes • Total time: 25 minutes
(This recipe is from A Beautiful Plate)This Pasta Amatriciana recipe is my rendition on classic Italian amatriciana sauce. Prepared with crispy pancetta, dried red pepper flakes, canned Italian tomatoes, and pecorino cheese, this flavorful pasta sauce packs some heat and comes together in less than 30 minutes! While bucatini or spaghetti is the traditional pasta choice for amatriciana, rigatoni is a great alternative that has quickly become my personal favorite. The deep ridges and large surface area allow the textured sauce to cling really well.
Large pan/skillet
Large pot
Instructions
Spice level
This recipe calls for 1 tsp of dried red pepper flakes. It packs a decent amount of heat, but doesn’t overpower the palate. Of course, if you are sensitive to spicy foods, decrease the quantity to ½ tsp or less, and simply adjust to taste.