🍝 Rigatoni all'Amatriciana

Ingredients

• 🍝320 g rigatoni
• 🥓100 g guanciale or pancetta
• 🍅250 g passata
• 🧀50 g pecorino romano
• 🌶️1 dried chilli
• 🧂1 pinch salt

• Recipes with chilli pepper

Method, step by step

1. Brown the diced guanciale in a dry frying pan until crisp.
2. Add the chilli and passata, cook for 15 minutes over a medium heat.
3. Cook the rigatoni in plenty of salted water until al dente.
4. Drain the pasta and toss it with the sauce in the pan for a couple of minutes.
5. Serve with plenty of grated pecorino romano on top.