Are you looking for colorful and flavor-loaded pasta? Make a deliciously wise choice and try 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.
If your family likes Italian cuisine, they are going to love the rigatoni amatriciana. So let’s try it.
How to Make Rigatoni Amatriciana?
Full with a lot of flavorful ingredients, you can make Rigatoni Amatriciana by mixing the cooked pasta and the sauce you will make with the myriad of ingredients.
First, toss the plum tomatoes with olive oil. Then roast them in a skillet and peel them. Chop and place them aside. Cook pancetta in a skillet and drain the fat. Add onions and serrano chilis. Soften them and add white wine. Cook until the volume is reduced to half.
Add roasted tomatoes and marinara sauce. Season with salt and pepper. Mix and cook. Then simmer. Cook the pasta and mix the sauce with the pasta. Garnish with parmesan, basil, and parsley. It takes only 45 minutes to make this Italian-style Rigatoni Amatriciana.
Ingredients for Rigatoni Amatriciana Recipe
To make Rigatoni Amatriciana, you need the following ingredients:
- Whole-wheat rigatoni pasta = 1 lb
- Marinara sauce = 2 cups
- Grated parmesan cheese = 1 tbsp
- Diced pancetta = 4 oz
- Plum tomatoes = 6
- Dry white wine = 1 cup
- Fresh basil = 15 leaves
- Diced red onion = 1, small
- Extra virgin olive oil = 2 tbsp
- Chopped fresh parsley = ¼ cup
- Seeded and minced serrano peppers = 2
- Salt = ½ tsp
- Black pepper = ½ tsp
Step-by-Step Guide for Making Rigatoni Amatriciana Recipe
Follow this step-by-step guide to make Rigatoni Amatriciana:
Step 1
Preheat the oven to 450 degrees Fahrenheit.
Step 2
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.
Step 3
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.
Step 4
Take a large pot and fill the water in it. Put it to boil.
Step 5
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.
Step 6
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.
Step 7
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.
Step 8
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.
Step 9
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.
Step 10
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!
Recipe Notes
- If you think you will be short on time, make the sauce ahead of time and refrigerate it. It will save time on the final day.
- Manage your time by simultaneously making the sauce and cooking the pasta.
- If you don’t want to, parmesan cheese can be missed. It is optional.
Nutrition Facts
| Amount per serving = ⅛ of the recipe (1-¼ cups)Calories = 350 | |
| Total Fat Saturated fat | 10 g |
| 2 g | |
| Cholesterol | 9 mg |
| Total Carbohydrates Sugars Dietary Fiber | 51 g |
| 7 g | |
| 7 g | |
| Protein | 10 g |
| Sodium | 622 mg |
| Potassium | 596 mg |
| Calcium | 52 mg |
| Iron | 3 mg |
| Magnesium | 23 mg |
| Vitamin A | 21 % |
| Vitamin C | 13 % |
FAQs
How are Amatriciana and Arrabiata different?
These are similar in composition such as garlic, chili, etc. but the major difference is that Amatriciana has pancetta in it while Arrabiata does not have any bacon in it.
Can I add garlic in Amatriciana?
Amatriciana sauce should be made without any garlic.
Do we add eggs in Amatriciana sauce?
Eggs are the feature of carbonara sauce thus giving it a creamy texture. But Amatriciana does not have eggs in it.
Closing
Rigatoni Amatriciana is an amazingly satisfying recipe that will give ultimate pleasure to your taste buds. It has a lot of ingredients including vegetables, meat, and pasta that not only serve to increase the taste but also the nutrition. All in all, it is a recipe full of flavor and nutrients. Don’t miss it!
More Delicious Recipes
Rigatoni Amatriciana Recipe
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!
