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 Fairway Market 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
Botticelli Cooking Extra Virgin Olive Oil, 16.9 fl oz
On Sale! Limit 4
$7.99 was $8.99$0.47/fl oz
Fratelli Beretta Diced Pancetta, 4 oz
$5.99$1.50/oz
Red Onion
$1.24 avg/ea$1.99/lb
Badia Crushed Red Pepper, 12 oz
$6.99$0.58/oz
Spice World Organic Minced Garlic, 4.5 oz
$3.99$0.89/oz
Amore Sun-Dried Tomato Paste, 2.8 oz
$5.79$2.07/oz
La Valle Peeled San Marzano Tomatoes, 28 oz
$6.49$0.23/oz
Fairway Thyme, 0.5 oz
$4.99$9.98/oz
S'NOODS Rigatoni Basil Pomodoro
$4.99$1.66/oz
Coarse Ground Black Pepper , 1.8 oz
$1.12 avg/ea$0.62/oz
Ambriola Grated Imported Pecorino Romano Cheese
$19.99/lb$19.99/lb
Saratoga, Sparkling Spring Water, 28 Fl Oz, Glass Bottle
On Sale! Limit 4
$1.99 was $2.28$0.07/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.