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.
Source: EatingWell Magazine, September 2020
Gallery
Ingredients
Directions
Tips
To make ahead: Refrigerate sauce (Steps 1-4) for up to 4 days.
Nutrition Facts
Serving Size: 1 1/4 cups
Per Serving:
350 calories; protein 10.1g; carbohydrates 50.6g; dietary fiber 7.1g; sugars 7.2g; fat 9.6g; saturated fat 2.2g; cholesterol 8.8mg; vitamin a iu 1038IU; vitamin c 11.8mg; folate 21.6mcg; calcium 52.3mg; iron 2.7mg; magnesium 23.2mg; potassium 595.9mg; sodium 621.7mg.