Spicy tomato pasta made with fresh summer tomatoes instead of canned.
Ingredients
Scale
Measurement units
- 1 lb rigatoni
- 10 oz guanciale, cut in batons
- 2 lb ripe Roma tomatoes, diced
- 1 whole fresh red chili, sliced
- 1 clove garlic clove
- ½ cup dry white wine
- 1 cup Pecorino Romano, grated
- ¼ cup fresh basil
- 2 tbsp salt
Ingredients
Scale
Measurement units
- 1 lb rigatoni
- 10 oz guanciale, cut in batons
- 2 lb ripe Roma tomatoes, diced
- 1 whole fresh red chili, sliced
- 1 clove garlic clove
- ½ cup dry white wine
- 1 cup Pecorino Romano, grated
- ¼ cup fresh basil
- 2 tbsp salt
Instructions
Render guanciale extra crispy
Cook guanciale in skillet over medium heat (325-350°F surface) slowly until very crispy, 12-15 minutes. Remove guanciale, reserve fat. Add garlic and chili to fat, cook 1 minute.
Equipment
- large skillet
Ingredients
- guanciale (10 oz)
- garlic (1 clove)
- chili (1 whole)
Make the sauce
Add wine, cook until reduced by half. Add fresh tomatoes. Simmer 15 minutes until saucy but still fresh-tasting.
Equipment
- large skillet
Ingredients
- wine (½ cup)
- tomatoes (2 lb)
Cook the pasta
Cook rigatoni in well-salted water until al dente. Reserve 1 cup pasta water.
Equipment
- large pot
Ingredients
- rigatoni (1 lb)
- salt (2 tbsp)
Combine and serve
Toss pasta with sauce, guanciale, and half the Pecorino. Add pasta water as needed. Top with remaining Pecorino and basil.
Equipment
- large skillet
Ingredients
- Pecorino (1 cup)
- basil (¼ cup)
Before you cook
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