AMATRICIANA RIGATONI

Serves: 4 

Prep time: 20 minutes 

Cook time: 20 minutes 

Ingredients:

• 500g Il Nonno Rigatoni 

• 150g guanciale cut into thin strips 

• 1 tbsp olive oil

• 2tbsp tomato paste 

• 1 brown onion finely diced 

• 200g of tomato puree 

• 1tsp chilli flakes 

• 60g Pecorino Romano, finely grated

• Salt, to taste

• Freshly cracked black pepper

Method:

1. Add the guanciale to a cold pan and cook slowly for 5–7 minutes, stirring occasionally, until golden and crispy. Strain the oil and into a larger frying pan then set the cooked guancale aside. 

2. Add diced onion to the large frying pan with your guanciale oil and gently saute for 5 minutes. Now add the tomato paste and stir. Add the tomato puree and stir through, lower the heat, and let the sauce simmer gently for 15–20 minutes until slightly thickened. Season with salt and a good amount of black pepper.

3. Meanwhile, bring a large pot of salted water to the boil. Cook your Il Nonno Rigatoni until just al dente. Reserve about ½ cup of the pasta water, then drain the rest.

4. Now add in most of the guanciale, reserving a small amount to top your pasta. Add the drained pasta directly into the sauce, tossing to coat well. Add a splash of the reserved pasta water if needed to loosen the sauce slightly.

5. Off the heat, stir through most of the grated Pecorino Romano, saving a little to sprinkle over the top when serving.

6. Now plate up, top with a little more pecorino and a sprinkle of guanciale.