Rigatoni all’Amatriciana 😍🇮🇹

One the four key Roman pasta dishes. This tomato and pork based pasta sauce is just incredible. It starts with rendering the guanciale and cooking till crisp before infusing red chilli’s and tomato’s with the fat to create a really rich and flavoursome sauce. Full method below! 👇🏽


1. Grab some guanciale ~200g and cut into bite-sized pieces. Feel free to use pancetta / lardons if you can’t find guanciale
2. Add to a cold pan, then set heat to med-high and allow the fat to render ~7-10 mins - it’ll sizzle and smell incredible
3. Once sizzling and crisp, remove guanciale and leave fat in the pan, then place back on the heat and throw in 2 red chilli’s or some peperoncino - toast for 2 mins
4. Break up a 400g tin of peeled plum tomatoes with your hands, then add this to the pan and meld together with the fat - season with sea salt + black pepp, then leave to simmer on medium heat for 15 mins
5. Throw your pasta into salted boiling water ~250g
6. Meanwhile, make yourself a drink! I was sent these great little cocktails from the Cocktail Collection - these are all pre-measured and perfectly balanced - ideal for when you have friends round and want to elevate your hosting. Just pour over ice and enjoy. The negroni was sharp and smooth - went nicely with the pasta
6. Taste your sauce for seasoning, then add in your al dente pasta + a ladle of pasta water - leave this to finish cooking in the sauce
7. Once cooked to your liking, add in half the guanciale + a generous sprinkle of pecorino Romano and meld together till combined - use the pasta water to loosen as needed
8. Plate up and garnish with black pepper, the rest of your guanciale and a dusting of pecorino
9. Serve this with your favourite drink from the Cocktail Collection over ice and enjoy!
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One of my favourite Roman pastas. It’s rich, simple and satisfying.
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