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6 plum tomatoes
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2 tablespoons extra-virgin olive oil, divided
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4 ounces pancetta, diced
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1 small red onion, diced
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2 serrano peppers, seeded and minced
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1 cup dry white wine
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2 cups prepared marinara sauce
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½ teaspoon salt
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½ teaspoon ground pepper
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1 pound whole-wheat rigatoni pasta
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¼ cup chopped fresh parsley
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15 leaves fresh basil, torn
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1 tablespoon Grated or shredded Parmesan cheese (optional)
Rigatoni Amatriciana
Created by chef Fabio Viviani of Siena Tavern in Chicago, this Amatriciana sauce is a classic of modern Roman cooking (though it most likely came from the town of Amatrice about 90 miles away). Typically, it's made with few ingredients: garlic, guanciale (cured pork jowl), cheese and tomato. This version doctors up jarred sauce to keep it quick and calls for easy-to-find pancetta in place of the guanciale. This tomato sauce is sometimes paired with bucatini; here, Fabio dresses up rigatoni with it.
Nutrition Information
195
Calories
12g
Carbohydrates
30g
Protein
794mg
Potassium
6g
Fiber
6g
Sugar
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