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.

Fabio Viviani
Source: EatingWell Magazine, September 2020

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Recipe Summary

active:
45 mins
total:
45 mins
Servings:
8
Nutrition Profile:
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F.

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  • Toss tomatoes with oil on a large rimmed baking sheet. Roast the tomatoes, shaking the pan halfway through, until blistered, 15 to 17 minutes. When cool enough to handle, peel the tomatoes and chop coarsely.

  • Meanwhile, put a large pot of water on to boil.

  • Cook pancetta in a large nonstick skillet over medium heat, stirring frequently, until crisp, about 8 minutes. Pour off all but 1 tablespoon of the fat. Add onion and serranos to the pan, increase heat to medium-high and cook, stirring frequently, until softened, about 2 minutes. Add wine and cook until reduced by half, about 5 minutes. Add marinara sauce and the roasted tomatoes and bring to a boil. Adjust heat to maintain a simmer, cover and cook for 5 minutes. Season with salt and pepper. Remove from heat.

  • While the sauce simmers, cook pasta according to package directions. Drain and return to the pot. Add the sauce, parsley and basil; toss to coat. Serve with Parmesan, if desired.

Tips

To make ahead: Refrigerate sauce (Steps 1-4) for up to 4 days.

Nutrition Facts

350 calories; protein 10.1g 20% DV; carbohydrates 50.6g 16% DV; dietary fiber 7.1g 28% DV; sugars 7.2g; fat 9.6g 15% DV; saturated fat 2.2g 11% DV; cholesterol 8.8mg 3% DV; vitamin a iu 1038IU 21% DV; vitamin c 11.8mg 20% DV; folate 21.6mcg 5% DV; calcium 52.3mg 5% DV; iron 2.7mg 15% DV; magnesium 23.2mg 8% DV; potassium 595.9mg 17% DV; sodium 621.7mg 25% DV.