Rigatoni all’Amatriciana

A classic Italian pasta recipe from the hills of Amatrice in the Lazio region. You can experiment with different kinds of pasta, imagination is your only limit!

Ingredients (for 2)

  • 2 cups rigatoni pasta
  • 1/2 can tomato sauce
  • 1/4 cup bacon cubes
  • 1 tbsp grated Parmesan cheese
  • 1 tbsp grated Pecorino cheese
  • 1/4 onion
  • salt & chili powder


  • Take a deep saucepan, fill it with water and bring it to boiling point (for best results pasta requires abundant water)
  • While the water heats up, dice the onion and brown it for a couple of minutes in a frying pan with the olive oil
  • Add the bacon cubes and cook for 3 minutes at medium heat until crisp
  • Add the tomato sauce, reduce the heat and let it simmer for 15-20 minutes, stirring frequently
  • When the water is boiling, add the rock salt, bring back to boiling point and add the pasta
  • Cook until al dente, stirring frequently, drain, add the sauce and serve with grated parmesan and pecorino
  • Add chili to your personal taste