Rigatoni all'Amatriciana

Fancy a taste of Rome? My Rigatoni all'Amatriciana recipe boasts crispy guanciale and a rich tomato sauce. A comforting classic, ready in under an hour! Get the recipe now.

May 25, 2025
By Sandra.

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Okay, let's dive right into this rigatoni recipe, shall we? ever find yourself craving something truly comforting? something that feels like a warm hug from the inside out? well, rigatoni all'amatriciana might just be what you're looking for.

It's got that perfect balance of salty, savory, and slightly spicy that just hits the spot. honestly, this is total comfort food!

Amatriciana: More Than Just Tomato Sauce

This isn't just your average ragu . amatriciana hails from the town of amatrice in lazio, italy. it's a rustic, flavourful sauce traditionally made with guanciale, tomatoes, and pecorino romano.

It's not super difficult to make, but it does require a little patience. it takes about 50 minutes and makes enough for 4 servings.

Why You'll Absolutely Love This Rigatoni

Let's talk benefits! first off, the pecorino romano is a great source of calcium. plus, it's seriously satisfying, especially on a cold autumn evening.

It's one of those dishes that just makes you feel good. it is a great pasta casserole recipes to create for a dinner with friends.

What You'll Need

Okay, let's get to the good stuff – the ingredients! For the star of the show, you'll need 450g of Rigatoni pasta. And for that incredible sauce?

• 170g Guanciale, diced
• 1 tbsp Olive Oil
• 1 Small Onion, chopped
• 1 tsp Red Pepper Flakes
• 800g Canned Tomatoes, crushed
• Salt and Pepper to taste
• 113g Pecorino Romano, grated
• 1 cup of Reserved pasta water

Now, before we move on, let's talk about something. sometimes finding guanciale is a proper mission. honestly, don't stress too much! pancetta works pretty well, too.

It's not exactly the same, but it'll do in a pinch. you can try ground turkey baked rigatoni if you're feeling adventurous.

Now, on to the next stage!

Let's Get Cooking with Ground Beef Pasta Recipes!

Sizzle that Guanciale!

Right, first things first, get that guanciale sizzling! heat up the olive oil in a big pan. then chuck in the diced guanciale and let it do its thing over medium heat.

You want it nice and crispy, golden brown and delicious. once it's done, scoop it out with a slotted spoon and set it aside.

Don't throw away that rendered fat though! it's liquid gold.

Onion Time!

Next, get that onion softening in the guanciale fat. cook it until it's all translucent and gorgeous. add in the red pepper flakes, too.

Just a teaspoon will do. cook for about 30 seconds until fragrant. the aroma is heavenly. this is key for that authentic amatriciana flavour.

Some people love rigatoni ground beef recipes , but with guanciale is the real experience.

Making the Sauce

Now, for the main event, pour in those crushed tomatoes. season with salt and pepper and bring it all to a simmer.

Let it bubble away for 20- 25 minutes, or until it's thickened up nicely. give it a taste and adjust the seasoning if needed.

This is where that perfect easy rigatoni bake comes together.

Cook the Rigatoni

While the sauce simmers, cook your Rigatoni until it's al dente. Remember to save a cup of that pasta water before you drain it. That's super important!

Time to Mix It All Up

Finally, add the cooked pasta to the sauce and toss it all together. if it's looking a little dry, add some of that reserved pasta water to make it nice and saucy.

Stir in most of the pecorino romano and the crispy guanciale. serve it up straight away, with some extra pecorino and a sprinkle of red pepper flakes on top.

And there you have it! Rigatoni all'Amatriciana with a crispy guanciale kick. You know? So delicious that would make nonna proud.

Baked Rigatoni With Ricotta: A Delightful Twist!

Feel free to experiment! Some people like to add ricotta and bake it for a Rigatoni Bake Ground Beef .

Right, let's dive into what you'll need to whip up this incredible rigatoni dish. honestly, it's simpler than you think.

We are going to do an easy rigatoni bake that is not only cheesy, but also deeply satisfying and easy to adjust to taste.

I like to add a bit of heat, but hey, that's just me!

Ingredients & Equipment

First, let's talk about the bits and bobs that'll turn into our masterpiece!

Main Ingredients

Alright, get your notepad ready, because these are the keys to unlocking amazing Rigatoni Ground Beef Recipes :

• Guanciale: 170g / 6oz . This is crucial. Look for firm, white fat with streaks of meat. If you can’t find it, good quality pancetta is a decent, though not perfect, sub.
• Olive Oil: 1 tablespoon (15ml) . Just a good quality olive oil will do.
• Onion: 1 small (about 1/2 cup), finely chopped . Yellow or white onions work best.
• Red Pepper Flakes: 1 teaspoon . Adjust to your spice preference.
• Canned Whole Peeled Tomatoes: 800g / 28oz , crushed by hand. San Marzano tomatoes are the gold standard.
• Salt: 1/2 teaspoon .
• Black Pepper: 1/4 teaspoon . Freshly ground is always better.
• Rigatoni Pasta: 450g / 1lb . This is the star of the show for our Pasta Bakes With Ground Beef .
• Pasta Water: 1 cup, reserved . Don't chuck this down the drain.
• Pecorino Romano Cheese: 113g / 4oz , finely grated (plus extra for serving). Proper Pecorino makes all the difference!

Seasoning Notes

Spice it up!

• Essential spice combinations are definitely the red pepper flakes, salt, and pepper. Don't underestimate the simplicity.
• For flavor enhancers, a tiny pinch of sugar can balance the acidity of the tomatoes, and a bay leaf (removed before serving) can add depth.
• If you don’t have red pepper flakes, a dash of cayenne pepper will do the trick. Just be careful, it's potent!

Equipment Needed

Right, what tools do we need?

• A large skillet or frying pan. You need space to cook the sauce properly.
• A large pot for boiling the pasta. Obvious, really.
• A cheese grater. Because pre-grated cheese is the devil's work.
• A slotted spoon. For fishing out that crispy guanciale.

Honestly, with this stuff, you're already halfway to the most fantastic Rigatoni Bake Ground Beef you've ever tasted. Trust me, this Baked Rigatoni With Ricotta will be a winner!

Cooking Up Comfort: Rigatoni all'Amatriciana

Honestly, who doesn't love a good pasta night? i know i do. let's dive into a classic: rigatoni all'amatriciana . this dish hails from rome, and it's all about simple ingredients packing a massive flavor punch.

Think salty, savory, and a little bit spicy.

It is comforting, delicious, and something even Mary Berry would approve of. If you are looking for Rigatoni Ground Beef Recipes then look no further, this is a delicious substitute.

Prep Steps: Getting Your Ducks in a Row

Before we fire up the stove, mise en place is key, my friends.

• Essential Mise en Place: Dice 170g / 6oz of guanciale. Finely chop 1 small onion. Crush 800g / 28oz of canned whole peeled tomatoes by hand. Grate 113g / 4oz of Pecorino Romano.
• Time-Saving Tips: Get your water boiling for the pasta before you start on the sauce. Seriously, it saves time.
• Safety Reminder: Please, please don't overcrowd your pan when cooking the guanciale. Hot fat is no joke.

Step-by-Step to Amatriciana Perfection

Here's the breakdown, folks. Easy peasy.

1. Heat 1 tablespoon of olive oil in a large skillet. Add the diced guanciale. Cook over medium heat until crispy and golden brown. This should take about 8- 10 minutes .
2. Remove the crispy guanciale. Set aside, leaving that beautiful rendered fat in the pan. Don't you dare throw that fat away! That's where all the magic is at.
3. Add the chopped onion to the rendered fat. Cook until softened (about 5 minutes ). Stir in 1 teaspoon of red pepper flakes. Cook for 30 seconds until fragrant.
4. Add the crushed tomatoes, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to the pan. Bring to a simmer. Cook for 20- 25 minutes , until thickened slightly.
5. While the sauce simmers, cook 450g / 1lb of rigatoni pasta according to package directions until al dente . Remember to reserve 1 cup of pasta water before draining!
6. Add the cooked pasta to the sauce. Toss to coat. Add pasta water, if needed, to create a smooth sauce. Stir in most of the grated Pecorino Romano and the crispy guanciale.

Serve immediately! Garnish with more Pecorino Romano and a sprinkle of red pepper flakes. Boom!

Pro Tips for Rigatoni Royalty

Wanna take your Rigatoni Bake Ground Beef game to the next level? Check these out:

• The Pasta Water Secret : Don't underestimate the power of reserved pasta water. It's starchy and helps emufy the sauce, making it super creamy. For Pasta Bakes With Ground Beef , This is very important.
• Crispy Guanciale : Render the guanciale slowly. If you rush it, you'll end up with burnt bits and a sad sauce.
• Common Mistake Alert : Overcooking the pasta! Seriously, nobody likes mushy pasta. Al dente is key.

I remember one time, i was trying to be all fancy and used some expensive imported tomatoes. honestly? the sauce tasted exactly the same as when i use the good ol' canned stuff.

So, save your money, you know?

Honestly, this recipe is great. it is perfect for a chilly evening or a casual get-together with friends. it is the kind of dish that brings people together.

Plus, it is way easier than it looks. serve with a side of garlic bread and you're golden. i also love to share ground beef pasta recipes because they are just so flavorful and budget friendly.

If you love Easy Rigatoni Bake recipes, I am sure this will make it into your weekly rotation. For more Baked Pasta Recipes Easy check other posts.

Alright, let's dive into some extra notes for our rigatoni all'amatriciana with a crispy guanciale kick ! these are like the little secrets that can take your dish from good to amazing .

Recipe Notes

Serving it up Right

Plating and presentation are key, you know? for this rigatoni , i like to use a warm bowl. twirl the rigatoni using tongs.

Plop it right in. then sprinkle loads of extra pecorino romano on top. a little fresh parsley is also nice.

This dish needs some good friends on the side. a simple green salad is perfect! think a light vinaigrette. some crusty bread is also ideal.

It soaks up all that yummy sauce. a crisp white wine, like frascati, is divine, honestly. it is just the ticket.

Storing Like a Pro

Got leftovers? no worries! this rigatoni bake ground beef or, you know, just regular rigatoni , keeps well. for refrigeration , pop it in an airtight container and it's good for about 3 days.

I've done this loads!

Freezing is also an option. if applicable ! however, i'd say the pasta might get a bit soft. but if you're in a pinch, go for it.

Make sure to thaw it completely before reheating.

Reheating is easy. Just microwave it or warm it up in a pan with a splash of water. This stops it from drying out.

Remixing the Recipe

Want to mix things up? You could try ground turkey baked rigatoni instead of guanciale. If you're going for easy rigatoni bake , try this trick.

For a dietary adaptation , ditch the guanciale. use smoked paprika for a smoky flavour, vegetarian style. then add roasted veggies, you know? aubergines, courgettes.

.. delicious! this makes it a truly tasty pasta casserole recipes . i love adding a seasonal twist, seasonal ingredient swaps and such.

In the summer, some fresh basil is delightful.

Nutrition Nuggets

Let's keep it simple. One serving has roughly 650 calories, 30g protein, 35g fat, 60g carbs, 5g fiber, and 800mg sodium. Not bad, eh?

The tomatoes give you a hit of Vitamin C. The cheese? Calcium, of course. This is a good source of protein. The Guanciale provides a hearty amount of saturated fats!

So there you have it! some handy notes to make your rigatoni experience even better. don't be afraid to experiment! cooking is all about having fun and making something you love.

Now get cooking, buttercup! i'd love to see some rigatoni ground beef recipes pop up.

Rigatoni all'Amatriciana Recipe Card

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Preparation time:20 Mins

Cooking time:30 Mins

Servings:4 servings

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.