Hi, I am Laura. Today, I will show you a way to prepare rigatoni all’amatriciana recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I will make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Rigatoni All’Amatriciana Recipe
Rigatoni All’Amatriciana is one of the most popular of recent trending meals in the world. It is enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. Rigatoni All’Amatriciana is something that I’ve loved my whole life. They are fine and they look wonderful.
To get started with this particular recipe, we must prepare a few ingredients. You can have rigatoni all’amatriciana using 10 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Rigatoni All’Amatriciana:
- Prepare 1 lb rigatoni
- Make ready 1/4 cup extra-virgin olive oil
- Take 1/4 lb thick cut , sliced crosswise 1/4 inch thick (vegetarians can skip the )
- Take 1 medium red onion, halved and thinly sliced
- Prepare 1/4 cup tomato paste
- Prepare 2 tsp crushed red pepper
- Take 1 1/4 cup strained tomatoes
- Make ready 1/2 cup freshly grated pecorino cheese, plus more serving
- Prepare 1/2 cup chopped parsley, plus more for garnish
- Prepare 1 salt and pepper
Instructions to make Rigatoni All’Amatriciana:
- In a large saucepan, cook the rigatoni until al dente. Drain the pasta, reserve 1 cup of the cooking water.
- In a large saucepan, heat the olive oil. Add the and onion and cook over moderately high heat, stirring occasionally, until the onion is softened and the is browned, 5-7 minutes. Add the tomato paste and crushed red pepper and cook, stirring, for 1 minute. Stir in the strained tomatoes and bring the sauce to a simmer.
- Add the pasta and reserved cooking water to the sauce and cook over moderate heat, tossing, until the pasta is coated. Remove from the heat and stir in the 1/2 cup of cheese and parsley. Season the pasta with salt and black pepper and transfer to bowls. Garnish with more chopped parsley.
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