Hello, I’m Clara. Today, I’m gonna show you how to prepare rigatoni all’amatriciana recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I will make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Rigatoni All’Amatriciana Recipe
Rigatoni All’Amatriciana is one of the most popular of current trending meals on earth. It is appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. They’re fine and they look fantastic. Rigatoni All’Amatriciana is something which I have loved my entire life.
To begin with this recipe, we must first prepare a few components. You can cook 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
- Prepare 1/4 lb thick cut , sliced crosswise 1/4 inch thick (vegetarians can skip the )
- Prepare 1 medium red onion, halved and thinly sliced
- Make ready 1/4 cup tomato paste
- Prepare 2 tsp crushed red pepper
- Take 1 1/4 cup strained tomatoes
- Prepare 1/2 cup freshly grated pecorino cheese, plus more serving
- Get 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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