All you need to make a fabulous Rigatoni All’Amatriciana
Included in the box
- 500g RUMMO Rigatoni (x2)
- 500ml Extra Virgin Olive Oil
- 680g Muraca Passata
- 630g Muraca peeled tomatoes
- 80g Sicilian chilli flakes
- 200g Pecorino Romano
- 200g Guanciale
Rigatoni All’Amatriciana Recipe
Cut the Guanciale into strips and fry in olive oil until crispy. Add a splash of wine to lift flavour from the bottom of the pan. Pour in jar of passata along with chilli flakes. Cook for 20 minutes.
Meanwhile bring a pot of water to the boil adding a handful of salt. Cook pasta according to instructions on the packet. Drain pasta, combine with sauce, sprinkle with grated pecorino.