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 - ShopRite 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 Cup Pecorino Romano Cheese, finely grated
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
Bowl & Basket Extra Virgin Olive Oil, 17 fl oz
$8.99$0.53/fl oz
Fratelli Beretta Diced Pancetta, 4 oz
On Sale! Limit 4
$2.99 was $3.99$0.75/oz
Red Onion
$0.93 avg/ea$1.49/lb
Bowl & Basket Crushed Red Pepper, 1.5 oz
On Sale! Limit 4
$0.99 was $1.19$0.66/oz
Spice World Organic Minced Garlic, 4.5 oz
$2.99$0.66/oz
Bowl & Basket Tomato Paste, 6 oz
$0.99$0.17/oz
Bowl & Basket Specialty Whole Peeled San Marzano Tomato in Tomato Juice with Basil, 28 oz
$3.29$0.12/oz
Goodness Gardens Farm Fresh Singles Thyme, 0.25 oz
$0.99$3.96/oz
Banza Rigatoni Pasta, 8 oz
$3.99$0.50/oz
Bowl & Basket Pure Ground Black Pepper, 3 oz
$2.99$1.00/oz
Bowl & Basket Specialty Pecorino Romano Grated Cheese, 8 oz
$3.99$0.50/oz
Saratoga, Sparkling Spring Water, 28 Fl Oz, Glass Bottle
$2.79$0.10/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.