Pasta Amatriciana
Pair it with Saratoga® sparkling water and see how the uplifting bubbles complement the tomatoes, guanciale and great company.
BlueTriton Brands (Saratoga)
BlueTriton Brands (Saratoga)
Recipe - Dearborn Market
Pasta Amatriciana
Prep Time15 Minutes
Servings4
Cook Time45 Minutes
Ingredients
2 Tbsp extra virgin olive oil (divided into 1 Tbsp increments)
8 oz guanciale, cut into lardons (pancetta)
2 red shallots, medium, finely diced
1 tsp crushed red pepper
3 cloves garlic, minced
2 Tbsp tomato paste
28 oz San Marzano tomatoes, whole
1 Tbsp fresh thyme, finely chopped
1 lb rigatoni
To taste, black pepper, freshly ground
• 1 bottle (28 oz) Saratoga® sparkling water
Directions
- Heat a pot and 1 tablespoon extra virgin olive oil over medium heat. Add the guanciale and cook until rendered and crispy-there is no need for vegetable oil — about 5 to 7 minutes. Using a slotted spoon, transfer the pancetta to a small bowl and set aside, leaving any rendered fat behind in the pot.
- Add the shallots, red pepper flakes, thyme and a generous pinch of salt to the pan and cook over medium-low heat, stirring often, until the shallots are soft, translucent, and just beginning to gain color, about 5 to 7 minutes. Add the garlic and cook until fragrant.
- Add the tomato paste and cook, stirring constantly to prevent scorching. Add the canned tomatoes and place a lid on the pot. Take the pot and place in a 380°F oven for 45 minutes. You will see the oil split from the tomatoes, and that is when you know that it is ready. With a whisk, crush the tomatoes into a sauce, add the crispy guanciale back into the skillet, and stir into the sauce until all the ingredients are incorporated; season the sauce to taste with salt and black pepper.
- Boil the rigatoni until just shy of al dente. Using a large, slotted spoon, transfer the pasta directly into the skillet and toss with the sauce. Heat the pan over low heat and add a splash of pasta water as needed to help loosen the sauce. Mix until the sauce evenly coats the pasta.
- Serve with finely grated pecorino, red pepper flakes, and a splash of olive oil.
15 minutes
Prep Time
45 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Botticelli Cooking Extra Virgin Olive Oil, 16.9 fl oz
$9.99$0.59/fl oz
Fratelli Beretta Diced Pancetta, 4 oz
$4.49$1.12/oz
Fresh Shallots, 1 ct, 6 oz
$1.50 avg/ea$0.25/oz
McCormick Crushed Red Pepper, 1.5 oz
$3.19$2.13/oz
Bellino Whole Peeled Garlic Cloves, 7.75 oz
$4.29$0.57/oz
Cento Tomato Paste, 6 oz
$1.99$0.33/oz
La Fede D.O.P. San Marzano Tomato with Basil, 28 oz
$4.99$0.18/oz
Wholesome Pantry Organic Herbs Thyme, 0.66 oz
$1.99$3.02/oz
Maurizio Rigatoni Pasta, 17.6 oz
$6.79$0.39/oz
Cento Ground Black Pepper, 3 oz
$4.49$1.20/oz
Not Available
Directions
- Heat a pot and 1 tablespoon extra virgin olive oil over medium heat. Add the guanciale and cook until rendered and crispy-there is no need for vegetable oil — about 5 to 7 minutes. Using a slotted spoon, transfer the pancetta to a small bowl and set aside, leaving any rendered fat behind in the pot.
- Add the shallots, red pepper flakes, thyme and a generous pinch of salt to the pan and cook over medium-low heat, stirring often, until the shallots are soft, translucent, and just beginning to gain color, about 5 to 7 minutes. Add the garlic and cook until fragrant.
- Add the tomato paste and cook, stirring constantly to prevent scorching. Add the canned tomatoes and place a lid on the pot. Take the pot and place in a 380°F oven for 45 minutes. You will see the oil split from the tomatoes, and that is when you know that it is ready. With a whisk, crush the tomatoes into a sauce, add the crispy guanciale back into the skillet, and stir into the sauce until all the ingredients are incorporated; season the sauce to taste with salt and black pepper.
- Boil the rigatoni until just shy of al dente. Using a large, slotted spoon, transfer the pasta directly into the skillet and toss with the sauce. Heat the pan over low heat and add a splash of pasta water as needed to help loosen the sauce. Mix until the sauce evenly coats the pasta.
- Serve with finely grated pecorino, red pepper flakes, and a splash of olive oil.