Ingredients:

  • 170g Guanciale, diced
  • 1 tbsp Olive Oil
  • 1 small Onion, chopped
  • 1 tsp Red Pepper Flakes
  • 800g Canned Whole Peeled Tomatoes, crushed
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
  • 450g Rigatoni Pasta
  • 1 cup reserved Pasta Water
  • 113g Pecorino Romano Cheese, grated

Instructions:

  1. Heat olive oil in a skillet. Add guanciale and cook until crispy. Remove guanciale and set aside, leaving rendered fat.
  2. Add onion to the fat and cook until softened. Stir in red pepper flakes and cook until fragrant.
  3. Add crushed tomatoes, salt, and pepper. Simmer for 20-25 minutes, until thickened. Adjust seasoning.
  4. Cook rigatoni until al dente. Reserve 1 cup of pasta water before draining.
  5. Add pasta to the sauce, toss to coat. Add pasta water if needed. Stir in most of the Pecorino and crispy guanciale. Serve garnished with more cheese and red pepper flakes.