I make an Amatraciana pizza topping that is pretty popular in our house. I saw a Rigatoni Amatriciana recipe and thought it was worth adapting. Pasta isn’t Keith’s favorite, but he liked it. Samantha didn’t think it was spicy enough and added extra red pepper flakes. It was plenty spicy enough for me!

Rigatoni Amatriciana

  • 6 or 7 plum tomatoes
  • 1 – 2 TB olive oil
  • 4 oz pancetta, diced
  • 1 small yellow onion, diced
  • 1 – 2 tsp crushed red pepper flakes
  • 1 cup white wine
  • 2 cups marinara sauce
  • rigatoni
  • fresh basil leaves
  • shredded Parmesan cheese

Preheat oven to 450. Toss plum tomatoes with olive oil and roast for about 15 minutes until skin is blistered. Let cool and remove skin. Chop tomatoes.

Cook pancetta in a large nonstick skillet until crisp. Add onion and red pepper flakes to skillet and saute until onions are soft (about 2 minutes). Add wine and increase heat to high. Cook until reduced (about 5 minutes). Add tomatoes and marinara sauce and simmer.

Cook pasta in boiling water per package directions. Drain, reserving 1/4 cup of cooking water. Return pasta to pot, toss with sauce and serve topped with grated cheese and torn basil leaves.