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 - The Fresh Grocer - Corporate
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
Pam Organic Extra Virgin Olive Oil No-Stick Cooking Spray, 5 oz, 5 Ounce
$6.69$1.34/oz
Fratelli Beretta Diced Pancetta, 4 oz, 4 Ounce
On Sale! Limit 4
$2.99 was $3.99$0.75/oz
Bowl & Basket Shallots, 1 oz, 1 Ounce
$0.79$0.79/oz
Badia Crushed Red Pepper, .5 oz, 0.5 Ounce
$1.59$3.18/oz
Great Garlic Chopped in Water Garlic, 32 oz, 32 Ounce
$6.49$0.20/oz
Bowl & Basket Tomato Paste, 6 oz, 6 Ounce
$0.99$0.17/oz
Bowl & Basket Specialty Whole Peeled San Marzano Tomato in Tomato Juice with Basil, 28 oz, 28 Ounce
$3.29$0.12/oz
Goodness Gardens Farm Fresh Singles Thyme, 0.25 oz, 0.25 Ounce
$1.39$5.56/oz
Bertolli Italian Sausage & Rigatoni, 22 oz, 22 Ounce
$10.49$0.48/oz
Cento Ground Black Pepper, 3 oz, 3.75 Ounce
On Sale!
$2.99 was $4.49$0.80/oz
Saratoga, Sparkling Spring Water, 28 Fl Oz, Glass Bottle, 28 Fluid ounce
On Sale! Limit 4
$2.50 was $2.79$0.09/fl oz
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.