Barilla Rigatoni Amatriciana

Barilla Rigatoni Amatriciana
Staff Writer
Barilla

An Italian sauce hailing from the city of Rome, amatriciana is a traditional pasta sauce based on the use of pork, Pecorino cheese, and tomatoes. This recipe uses a little pancetta and adds aromatics like garlic, red pepper flakes, and basil to make it an incredibly flavorful but easy dish to make. 

4
Servings
264
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 Pound rigatoni, preferably Barilla
  • One 26-ounce jar of marinara sauce, preferably Barilla
  • 1 large yellow onion, julienned
  • 5 Ounces pancetta, julienned
  • 4 Tablespoons extra-virgin olive oil
  • 1 clove garlic
  • 1/4 Teaspoon crushed red pepper
  • 1 Cup water
  • 5 basil leaves, chiffonade
  • 1/2 Cup Pecorino Romano cheese, shredded

Directions

Cook the pasta according to package instructions in a pot of boiling, salted water.

In a large skillet, sauté the onion and pancetta in the olive oil for about 5 minutes. Add the garlic and red pepper flakes and cook for 3 more minutes. Add the sauce and 1 cup of water, season with salt, and simmer until the sauce is at the right consistency. Drain the pasta and toss with the sauce and basil. Toss with the cheese right before serving.

Nutritional Facts

Total Fat
22g
31%
Saturated Fat
17g
71%
Cholesterol
26mg
9%
Carbohydrate, by difference
7g
5%
Protein
9g
20%
Vitamin A, RAE
89µg
13%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
306mg
31%
Choline, total
6mg
1%
Fiber, total dietary
1g
4%
Folate, total
24µg
6%
Iron, Fe
3mg
17%
Magnesium, Mg
23mg
7%
Niacin
2mg
14%
Phosphorus, P
229mg
33%
Selenium, Se
6µg
11%
Sodium, Na
383mg
26%
Water
50g
2%
Zinc, Zn
1mg
13%

Rigatoni Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Rigatoni Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.