Rigatoni Amatriciana is a bold, flavor-packed traditional Italian pasta sauce that brings the richness of guanciale, San Marzano tomatoes, and pecorino cheese together in a perfect balance of savory, spicy, and cheesy goodness. This easy dinner is a Roman classic, tracing its roots back to the small town of Amatrice in Northern Lazio, where this dish became a staple long before it made its way to New York City and beyond.
Why You'll Love It
If you’re a fan of Roman pastas like Cacio e Pepe or Pasta alla Gricia, you’re going to love Rigatoni Amatriciana!
This dish is all about building deep, savory flavors from simple, key ingredients.
The magic starts with thick-cut bacon (or traditionally, crispy guanciale or pork jowl ) rendered down into golden, porky perfection.
Then, onions and red chili flakes cook low and slow in that flavorful pork fat, before the tomato-based sauce comes together with San Marzano tomatoes and a pinch of salt.
A little pasta water helps the sauce coat every bite of mezzi rigatoni for the perfect silky texture.
Sometimes a splash of dry white wine—like Pinot Grigio—is used to deglaze the bottom of the pan, but if you want to keep things simple, the rendered pork fat does all the heavy lifting.
Some recipes add a touch of sugar to balance the acidity of the tomatoes, but when you use whole peeled tomatoes from San Marzano, you don’t need it.
To finish, a generous sprinkle of Pecorino Romano cheese brings a nutty, salty kick that makes this dish shine.
It's the perfect cozy italian dish that's so flavorful and I know y'all are going to love it! So let's get it, shall we?!
Ingredients & Substitutions
Here are all the simple ingredients that you need to make pasta amatriciana. I've also included substitutions in case you can't find a certain ingredient.
- Rigatoni pasta: For this easy pasta amatriciana recipe, we're using rigatoni. Traditionally, this dish is made with bucatini pasta, but mezzi rigatoni holds the sauce perfectly.
- Bacon: Authentic amatriciana sauce is made with crispy guanciale or pork cheek, but if you can’t find it, thick-cut bacon, pancetta or pork belly will do the trick.
- White onion: Adds sweetness and depth. You can also use shallots, sweet onion or yellow onion if you prefer.
- Garlic: Because what’s an tomato sauce based pasta dish without it?
- Red pepper flakes: These crushed hot pepper flakes give it that spicy kick. You can swap for chili pepper if you like it extra fiery.
- San Marzano tomatoes: These Italiain AOP crushed tomatoes bring a naturally sweet, rich flavor. If you only have whole peeled tomatoes, crush tomatoes by hand or with a wooden spoon. Make sure to add a splash of water to get it all out of the can. I've never used fresh tomatoes but if you had a ton of deck, I think it would work. Just cook them down with tomato paste, salt and olive oil to enhance the fresh tomato flavor.
- Pecorino cheese: Traditional Pecorino Romano cheese is key for that sharp, salty finish. A lot of people say don't substitute with Parmesan—but i think it's fine if you're in a pinch.
- Kosher Salt & Black pepper: A pinch of salt and freshly cracked black pepper elevate the flavors. Feel free to use sea salt if you prefer.
- Pasta water: The secret weapon to a perfect, glossy sauce that clings to every noodle. Make sure to save some when straining your pasta!
- Optional Additions: Although the richness of the guanciale helps render plenty of fat, you can still finish this dish with a drizzle of extra virgin olive oil. And although fresh basil isn't typicallyy served with rigatoni amatriciana but you could add it if you prefer.
How to Make It
Here are the detailed instructions on how to make this rigatoni amatriciana recipe. Feel free to message me on instagram or leave a comment below if you have any questions!
BOIL PASTA: Bring a large pot of salted water to a boil and cook the pasta until al dente. Save ½ cup pasta water, then drain.
COOK BACON: Cut thick-cut bacon (or the guanciale) into thin strips and add to a deep skillet, braiser or nonstick skillet over medium-low heat. Cook for about 15 minutes, stirring occasionally with a wooden spoon, until the fat is rendered and the bacon is crispy. Use a slotted spoon to remove half the bacon and set aside. Pour out half the grease (rendered fat), leaving about 2-3 tablespoon in the pan.
SAUTÉ ONIONS & GARLIC: Add the diced onion and a pinch of salt, then cook over medium heat for about 5 minutes until softened. Stir in the garlic and red pepper flakes, cooking for another 2-3 minutes until fragrant.
MAKE THE SAUCE: Add the San Marzano tomatoes, a splash of water, and another pinch of salt. Stir in half of the crispy bacon and let the sauce simmer, covered, for about 30 minutes, allowing the flavors to meld.
ADD CHEESE & SEASON: Once the sauce is done, stir in ½ cup Pecorino Romano cheese. Taste and season with black pepper and more salt if needed.
TOSS WITH PASTA: Add the al dente rigatoni into the sauce and toss to coat. If it looks dry, add pasta water, a little at a time, until the sauce clings to every noodle.
SERVE: Top with the remaining crispy bacon and the last ¼ cup of Pecorino Romano cheese.
What to serve with Rigatoni Amatriana
This Rigatoni Amatriciana recipe is one of those favorite recipes that gets better every time you make it. Whether you’re a fan of traditional recipes from the 18th century or you just love a good red sauce, this pasta dish is a total crowd-pleaser. So pour yourself a glass of Pinot Grigio, and enjoy this Roman classic with a few of these easy recipes:
- Cheesy Ricotta Meatball Skillet
- Quick & Easy Tortilla Pizza (Ready in 10 Minutes!)
- 30 Minute Sheet Pan Sausage with Veggies and Gnocchi
- Anthony Bourdain's Mortadella Sandwich
- Creamy White Lasagna Soup with Veggies
Recipe
Rigatoni Amatriciana (Spicy Bacon Pasta Recipe)
Ingredients
- 1 lb Rigatoni Pasta (Saving 1 cup reserved pasta water)
- 1 lb Thick Cut Bacon divided (or Guanciale)
- 1 large White Onion diced
- 6 cloves Garlic minced
- ½ teaspoon Red Pepper Flakes
- 1 28 oz can Crushed San Marzano Tomatoes
- ⅓ cup Water
- ¾ cup Pecorino Cheese grated and divided
Instructions
- Cook pasta al dente in heavily salted water according to the directions on the box. Save ½ cup pasta water for later.
- Cut bacon into thin strips then add to a heavy bottomed skillet or braiser and cook over medium-low heat for 15 minutes.
- Once its mostly crispy, remove it and place it in a paper towel-lined bowl. Pour out half the bacon grease and set it aside so that there’s about 2-3 tablespoon remaining.
- Add chopped onion and a pinch of salt and cook for 5 minutes.
- Add garlic and red pepper flakes and cook for another 3 minutes.
- Stir in the tomatoes, water and a pinch of salt. Then stir in half of the crispy bacon and put the lid on the pot and simmer for 30 minutes.
- Once the sauce is done, stir in ½ cup of cheese and season with salt and pepper as needed.
- Toss the reserved al dente pasta into the sauce. If it looks dry once coated, add in pasta water, little by little, until the sauce coats each noodle entirely.
- Top with remaining cheese and bacon before serving.
Notes
