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Barilla Rigatoni Amatriciana

Barilla Rigatoni Amatriciana

An Italian sauce hailing from the city of Rome, amatriciana is a traditional pasta sauce based on the use of pork, Pecorino cheese, and tomatoes. This recipe uses a little pancetta and adds aromatics like garlic, red pepper flakes, and basil to make it an incredibly flavorful but easy dish to make.


  • 1 Pound rigatoni, preferably Barilla
  • One 26-ounce jar of marinara sauce, preferably Barilla
  • 1 large yellow onion, julienned
  • 5 Ounces pancetta, julienned
  • 4 Tablespoons extra-virgin olive oil
  • 1 clove garlic
  • 1/4 Teaspoon crushed red pepper
  • 1 Cup water
  • 5 basil leaves, chiffonade
  • 1/2 Cup Pecorino Romano cheese, shredded


Calories Per Serving859

Folate equivalent (total)53µg13%

Riboflavin (B2)0.3mg16.6%

Rigatoni Amatriciana

Created by chef Fabio Viviani of Siena Tavern in Chicago, this Amatriciana sauce is a classic of modern Roman cooking (though it most likely came from the town of Amatrice about 90 miles away). Typically, it's made with few ingredients: garlic, guanciale (cured pork jowl), cheese and tomato. This version doctors up jarred sauce to keep it quick and calls for easy-to-find pancetta in place of the guanciale. This tomato sauce is sometimes paired with bucatini here, Fabio dresses up rigatoni with it.

Rigatoni All’Amatriciana Di Mare


  • 1 ½ cans strained crushed Napoli tomatoes, such as San Marzano brand
  • 1 medium onion, finely diced
  • 2 tsp crushed red pepper flakes
  • 1 – 6”x6” in. piece of cheesecloth and a piece of butcher’s twine
  • ½ lb. Ahi( yellowfin) tuna (belly strip preferable), cut into ½ inch chunks
  • 4 tablespoons of bonito flakes
  • 1 lb. Rigatoni
  • ¼ cup Extra Virgin olive oil
  • 3 tablespoons grapeseed oil
  • 2 cups lukewarm water
  • 1 1/2 teaspoons kosher salt to taste
  • Reserve ¾ cup of pasta water
  • 2 tablespoons pecorino romano, micro-planed
  • 1 tablespoon parsley, chopped


1. Preheat oven to 450 degrees F.
2. Toss tomatoes with oil on a large rimmed baking sheet. Roast the tomatoes, shaking the pan halfway through, until blistered, 15 to 17 minutes. When cool enough to handle, peel the tomatoes and chop coarsely.
3. Meanwhile, put a large pot of water on to boil.
4. Cook pancetta in a large nonstick skillet over medium heat, stirring frequently, until crisp, about 8 minutes. Pour off all but 1 tablespoon of the fat. Add onion and serranos to the pan, increase heat to medium-high and cook, stirring frequently, until softened, about 2 minutes. Add wine and cook until reduced by half, about 5 minutes. Add marinara sauce and the roasted tomatoes and bring to a boil. Adjust heat to maintain a simmer, cover and cook for 5 minutes. Season with salt and pepper. Remove from heat.
5. While the sauce simmers, cook pasta according to package directions. Drain and return to the pot. Add the sauce, parsley and basil toss to coat. Serve with Parmesan, if desired.

1 package (16 ounce size) rigatoni pasta
1/4 cup extra virgin olive oil
1 clove garlic, minced
1/2 teaspoon crushed red pepper flakes, or to taste
1 1/2 cup chopped onion
5 ounces pancetta or bacon, cut into thin strips
3/4 cup dry white wine
1 can (16 ounce size) diced plum tomatoes
salt and pepper, to taste
1 cup freshly grated Romano cheese

Cook the pasta in boiling water as directed on the package. Drain well and keep warm.

While the pasta is cooking, heat the oil in a large skillet over medium heat. Add the garlic and crushed red pepper. Cook, stirring frequently, for 1 minute.

Add the onion to the skillet and cook, stirring frequently, for 3-4 minutes or until soft. Add the pancetta and cook, stirring frequently, for 2 minutes.

Add the wine to the skillet and bring to a boil. Let cook until the liquid has almost completely evaporated. Stir the tomatoes into the skillet and cook for 5 minutes, stirring frequently.

Season the tomato mixture with salt and pepper.

Add the tomato mixture to the pasta and mix well. Toss the pasta with the cheese and serve immediately.

What to pair it with

If I were making this rigatoni all amatriciana, I'd start with some black truffle stuffed brie and this crispy air fryer asparagus or these parmesan tossed roasted brussel sprouts and asparagus to serve it with.

For more red sauce inspiration, you could make my easy bucatini bolognese, spicy vodka rigatoni or this gnocchi alla sorrentina.

For a white sauce pasta, I highly recommend this creamy cheesy Pesto Cavatappi or some light and bright Tortellini alla Panna.

And then for dessert, I recommend this flourless chocolate cake with fresh raspberries!

Recipe Summary

  • 1 (16-ounce) box rigatoni pasta
  • 5 bacon slices
  • 1 garlic clove, minced
  • ½ teaspoon dried crushed red pepper
  • 2 tablespoons extra virgin olive oil
  • 1 large onion, chopped
  • ¾ cup dry white wine
  • 6 plum tomatoes, peeled, seeded, and chopped
  • Salt and pepper to taste
  • 1 cup freshly grated Romano cheese
  • Garnishes: freshly grated Romano cheese, chopped fresh parsley

Cook rigatoni according to package directions drain and keep warm.

Cook bacon in a large skillet over medium-high heat 4 to 6 minutes or until crisp. Remove bacon, and drain on paper towels. Crumble bacon. Wipe skillet clean.

Sauté garlic and crushed red pepper in hot oil in skillet over low heat 4 minutes or until garlic is golden. Increase heat to medium, add onion, and sauté 8 minutes or until golden. Add wine, stirring to loosen particles from bottom of skillet. Bring to a boil. Cook 8 minutes or until wine has almost completely evaporated. Stir in tomatoes, and cook 5 minutes or until slightly thickened. Season with salt and pepper to taste.

Stir tomato mixture and 1 cup Romano cheese into rigatoni until combined. Top with crumbled bacon garnish, if desired. Serve immediately.

Pasta all’Amatriciana (recipe)

In Rome today, the primi on any menu are dominated by four oustanding dishes: pasta alla carbonara, pasta cacio e pepe, pasta alla gricia, and pasta all&rsquoAmatriciana. At least two of them are relatively modern inventions, especially the carbonara whose origin&mdasheven at a relatively short distance in time&mdashno-one can really agree on.The name all&rsquoAmatriciana suggests an origin in the city of Amatrice in the far northern reaches of Rome&rsquos region of Lazio. Indeed, the town claims its invention and are fiercely proud of it. When the city was all but destroyed by a terrible earthquake in 2016, restaurants up and down the country served the dish to raise money for a recovery fund.

Pasta all&rsquoAmatriciana is clearly a variant of pasta alla gricia. Both of them have guanciale&mdashcured pigs cheek, similar in taste to pancetta or bacon&mdashas their basis. All&rsquoAmatriciana is the same dish as alla gricia with the addition of tomatoes. This gives the dish an oldest possible origin date of the late 18th century when tomatoes became widely used in Italian cuisine. The fact that some of the best guanciale is produced in Amatrice has been floated as the origin of the name rather than a direct connection to the city itself. The origin of alla gricia is also unknown but a theory is that it refers to the town of Grisiciano, very close to Amatrice. However other theories exist including that it derives from the name given to greek bakers in Rome. Some claim an ancient origin to the dish, others a not so ancient.

Whatever the origins of these dishes (and let&rsquos allow Amatrice to claim their namesake), as I said at the beginning, both of them today are thoroughly embedded in the cuisine of the city of Rome. The city of Amatrice has also registered an official recipe.

The ingredients of salsa all&rsquoAmatriciana are guanciale, white wine, San Marzano tomatoes, pecorino Romano cheese, extra virgin olive oil (if necesssary), chili pepper, and salt. Some people add onion or garlic but the people of Amatrice go mad if you do. A few years ago one of the judges on Italian Masterchef attracted the ire of the city when he suggested that garlic was part of the dish. I know a restaurant in Tuscany that adds a dash of balsamic vinegar to their sauce which, combined with the chili pepper, adds a wonderful hot and sour aspect to the dish. I think the Mayor of Amatrice would faint if he knew.

Guanciale comes in chunks and also ready cut into strips. It&rsquos better to find a chunk. You&rsquoll notice that there is an outer layer of black pepper, and then pink meat sandwiched between two layers of fat. To prepare the guanciale, first cut lengthways into slices about half a centimetre (1/4inch) thick. Then remove the outer layer of black pepper and cut the slices vertically into strips.

Guanciale Cut the guanciale into slices lengthways. Remove the part with the black pepper and then cut vertically into strips.

There are a few choices for the kind of pasta you should eat with salsa all&rsquoAmatriciana. The most famous are bucatini (if you can find them) although in Amatrice it is served with spaghetti. In Rome you also find it served with rigatoni or tonarelli (spaghetti alla chitarra). I like to use these mezzi rigatoni as I think they interact better with the sauce.

Mezzi rigatoni Ready to eat.

The recipe below is how I prepare pasta all&rsquoAmatriciana at home. It&rsquos based on the traditional recipe, the advice of my Roman friends, and a few adjustments I&rsquove made over time based on trying to recreate some of the amazing dishes I&rsquove had in restaurants in Rome. My Roman friends have also approved it!

Penne or Rigatoni all'Amatriciana

Amatriciana or matriciana, the sauce is still the same: rich, spicy, with crunchy bits of guanciale. The name varies based on who's trying to lay claim to this pasta sauce's origins. The sauce is supposedly named after the town of Amatrice in the Appenine hills to the North East of Rome just at the absolute northernmost corner of the Lazio region. Whether true or not, amatriciana sauce has now become one of the signature dishes of Roman culinary tradition.

Some traditional recipes use thinly sliced onion, which I like best, but others say that’s a violation of the original, true recipe. Try it both ways and decide which school of thought you like best!

I seem to be using guanciale for lots of dishes these days, but it's just so good and flavor-enhancing in many savory dishes. Guanciale is pork jowel, as the Italian name indicates: the word for cheek in Italian is guancia, hence the name guanciale. Whereas pancetta is a meatier part of the pig, guanciale has both meat and wonderful, delicious fat. When you cube the guanciale you should cook it very slowly over a low flame so that the bits of fat melt and become crunchy. It’s one of the most exquisite food ingredients that is traditional in Roman cuisine. It’s not always easy to find in the United States, but you can order it online .

It gives a certain oomph to otherwise bland vegetables and provides smoky, crunchy flavor to pasta sauces.

Penne all’Amatriciana

The original recipe calls for bucatini, a long, thickish, hollow pasta. Rigatoni is also frequently used. Today I used penne. Whichever pasta shape you use, select a good quality pasta: ingredients I always use are recommended below in my links.


Guanciale, 150 grams, finely cubed (or cut into thin, half inch long strips)
One peperoncino (red chili pepper), minced
One medium onion, thinly sliced
Bucatini (or pasta shape of your choice), 500 grams
Fresh or canned peeled tomatoes, 500 grams
Pecorino Romano cheese, about 75 grams, grated (optional)

Cooking Instructions

Cook the guanciale in a heavy-weight frying pan (cast iron is ideal) over a very low flame until the guanciale starts to become golden and crispy.

Add the sliced onion and minced red pepper and cook until the onion is soft and translucent.

Add the tomatoes and cook over medium heat until the amatriciana sauce thickens.
While the sauce is cooking put the pasta into boiling, salted water and cook until al dente.
Once the pasta is cooked, drain and add to your amatriciana sauce.
Toss well and serve with grated Pecorino Romano cheese.

Here's an idea for a beautiful way to serve your pasta all'amatriciana why cook amazing dishes and fall short on showcasing them with a beautiful presentation, at least when you're cooking for others? This dish is from De Ruta, north of Rome in the Umbria region, where I buy lots of my dishes and serving platters.

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Watch the video: BARILLA SG - Rigatoni Amatriciana