RIGATONI ALL'AMATRICIANA
A Roman trattoria staple, the main ingredients of amatriciana are guanciale, tomatoes, and Pecorino Romano. This version uses a pressure cooker for a velvety emulsion of tomatoes, starch from the pasta and fat from the guanciale.
Provided by @MakeItYours
Number Of Ingredients 9
Steps:
- Blend the tomatoes and their liquid with a pinch of salt and a drizzle of oil.
- Cut 11 slices of guanciale into strips and set the remaining 4 slices aside. Brown the guanciale strips in a pressure cooker with a little oil for 3-4 minutes until crispy and the fat renders.
- Add 1 Tbsp. wine and let evaporate. Add the rigatoni, puréed tomatoes and 1 sprig of rosemary. Add 2 cups water and close the pressure cooker. Cook for 7-8 minutes once the pressure cooker starts. Finally, remove the lid and gently stir to mix the pasta and sauce together.
- Cook the 4 remaining slices of guanciale (or bacon) in the microwave for 1 minute at full power until crispy.
- Note: It is important to let the pasta rest for 2-3 minutes, so that the temperature drops before adding pecorino cheese to the pasta. If added sooner the cheese will become sticky. Serve immediately with ground black pepper and slices of crispy guanciale.
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