Rigatoni Amatriciana Recipe
No wonder Italian pasta is famous all over the world. But Rigatoni Amatriciana has something exceptional in it. With the tang and taste of tomatoes and marinara sauce, the pasta also has pancetta that adds the umami taste to the Amatriciana sauce.
Ingredients
- 1 `lb Whole-wheat rigatoni pasta
- 2 cups Marinara sauce
- 1 tbsp Grated parmesan cheese
- 4 oz Diced pancetta
- 6 Plum tomatoes
- 1 cup Dry white wine
- 15 leaves Fresh basil
- 1 small Diced red onion
- 2 tbsp Extra virgin olive oil
- ¼ cup Chopped fresh parsley
- 2 Seeded and minced serrano peppers
- ½ tsp Salt
- ½ tsp Black pepper
Instructions
- Preheat the oven to 450 degrees Fahrenheit.
- Take a large-rimmed baking sheet and add the tomatoes and some extra virgin olive oil to it. Toss the tomatoes to coat them well in the oil.
- Roast the plum tomatoes in a pan until they are soft enough to peel, for about 15 minutes. Shake the pan halfway through. Leave after roasting. Let them cool until they can be peeled. Peel the tomatoes and chop them coarsely.
- Take a large pot and fill the water in it. Put it to boil.
- Take a large-sized non-stick skillet. Add pancetta in it and cook over medium heat. Keep stirring continuously and cook until the pancetta is crispy, it will take 8 minutes. Then drain all the fat from the skillet, just leave 1 tbsp of it.
- Increase the heat to medium-high, add the serrano chilis and onions to the pan and cook them. Stir continuously and soften them. It will take about 2 minutes.
- Add the dried white wine to the pan. Cook again and reduce the liquid content to half, for about 5 minutes. Then add marinara sauce and the roasted peeled tomatoes. Bring the mixture to a boil.
- When boiled once, bring to a simmer and keep in this condition for 5 minutes. Add salt and black pepper to season. Gently mix the seasonings and remove the skillet from the stove.
- The water has been boiled by now. Add rigatoni pasta in it and cook according to the instructions written on the package. Drain the pasta and add it to the pot again.
- Add the prepared sauce, parsley, and basil to the cooked pasta. Toss to coat the pasta in sauce and herbs. At the end, garnish with grated parmesan cheese. Rigatoni Amatriciana is ready. Bon Appetit!
Nutrition
Calories: 350kcal