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  • Writer's pictureCharlie Thacker

Simple Pasta Dish- Rigatoni Amatriciana

In my humble opinion, the best tube shaped pasta going, rich smoky tomato sauce, golden cripsy pancetta and pecorino cheese. Could you ask for much more?

This one was inspired by my trip to Rome. I made it for the whole family after sampling on my last night of the trip. Here's my own review:

"F*ckin' wicked"

As you can probably tell, I flippin' love Italy and Italian food. So, below is all of the ingredients you're going to need to cook up an absolute storm.

Rigatoni Amatriciana (serves 4)


  • 400g Rigatoni Pasta

  • 500g Tomato Passata

  • 250-400g Pancetta or Guanciale (Depending on how much you like meat)

  • 1 Medium Brown Onion

  • 100-150g Pecorino Cheese (Depending on how much you like cheese)

  • 2 Cloves Garlic

  • 1 Tablespoon Red Chilli Flakes

  • Salt

  • Pepper

  • Olive Oil

I'd max both the meat and the cheese... just to let you know.

How you do this thang:

Let's get this show on the road.

  1. Dice up your pancetta, brown onion and garlic then crush your chilli flakes some more in a pestle and mortar.

  2. Add a splash of olive oil to the pan and brown your pancetta. If some are browning faster than others add a splash of water to stop them burning.

  3. Remove the pancetta from the pan with a slotted spoon. This is important, you want the oily goodness from the pancetta.

  4. Meanwhile, get your pasta on the go. Super salty water, obviously.

  5. Fry off your onions until soft and golden, then add your garlic and cook off for 30 seconds.

  6. Add your tomato and bring to a gentle simmer, then add back your pancetta back in.

  7. Add your cheese and combine.

  8. Pasta into the saucepan and combine, add some pasta water to make that sauce glisten.

  9. Plate it up, season and sprinkle with some more cheese. Don't go too mad though. It's pretty cheesy already.

Give this recipe a go and send me a message on what you think, I'd love to hear your thoughts.

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