Rigatoni Amatriciana (Spicy Bacon Pasta Recipe)
Rigatoni all Amatriciana is one of those perfect Italian dishes that’s on every menu in Rome. This spicy red sauce is laced with crispy bacon, tender onions and fiery red pepper flakes. Although it’s traditionally made with bucatini pasta and guanciale or pancetta, I use rigatoni and bacon because it’s easier to find where I live.
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
If you can't find guanciale, thick cut bacon or pancetta is a great substitute.
Be sure to save pasta water to help loosen the sauce once you toss the rigatoni noodles in.
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