Mario Batali doesn’t mess around with his Amatriciana, which is perfectly spicy and porky, with plenty of rich tomato flavor. Slideshow: More Mario Batali Recipes
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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Aggregate Rating value: 5
Review Count: 1
Worst Rating: 0
Best Rating: 5
Author Name: jneppe
Review Body: This is such an impactful dish! It comes together almost effortlessly yet the punch is profound. I went to 2 stores for Pomi but struck out so used Muir Glen organic tomato sauce. The smokey bacon flavor and the heat from the pepper flakes makes this a huge win. This will certainly be in the ski cabin rotation - we've already picked out the wine!
Review Rating: 5
Date Published: 2016-07-07
