Mario Batali doesn’t mess around with his Amatriciana, which is perfectly spicy and porky, with plenty of rich tomato flavor.
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1 pound rigatoni
1/4 cup extra-virgin olive oil
1/4 pound thick-cut bacon, sliced crosswise 1/4 inch thick
1 medium red onion, halved and thinly sliced
1/4 cup tomato paste
2 teaspoons crushed red pepper
1 1/4 cups strained tomatoes
1/2 cup freshly grated pecorino cheese, plus more for serving
1/2 cup chopped parsley, plus more for garnish
How to Make It
In a large saucepan, cook the rigatoni until al dente. Drain the pasta, reserving 1 cup of the cooking water.
Meanwhile, in a large saucepan, heat the olive oil. Add the bacon and onion and cook over moderately high heat, stirring occasionally, until the onion is softened and the bacon is browned, 5 to 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 just 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 each of cheese and parsley. Season the pasta with salt and black pepper and transfer to bowls. Garnish with chopped parsley and serve, passing more cheese at the table.
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