Experience the flavors of Rome with Rigatoni alla D’Angelo – a mouthwatering pasta dish featuring a rich, savory tomato sauce infused with crispy pancetta and Pecorino Romano cheese. This classic Italian recipe is sure to transport your taste buds straight to the heart of Italy!
Pasta all’Amatriciana, or in this dish Rigitoni alla Amatriciana, is a classic Italian pasta dish that originated in the town of Amatrice, located in the central region of Lazio, Italy. The dish is made with a tomato-based sauce that includes guanciale (cured pork jowl) or pancetta (cured pork belly), onion, garlic, red pepper flakes, and Pecorino Romano cheese. Our Rigatoni alla D’Angelo variation on this is the combination of rigatoni with pancetta and bacon to make this an extra special delight!
To make the dish, the guanciale, bacon, or pancetta is typically browned in a pan until crispy, then removed and set aside. The onion and garlic are then sautéed in the same pan until softened, followed by the addition of the tomato sauce and red pepper flakes. The sauce is simmered until it thickens and reduces slightly, then the cooked guanciale, bacon, or pancetta is stirred in.
The cooked pasta, typically spaghetti or bucatini but we used rigitoni, is then tossed with the sauce and topped with grated Pecorino Romano cheese. The resulting dish is a flavorful, savory pasta with a slightly spicy kick from the red pepper flakes.
The Best Bake Rigatoni alla D’Angelo
Ingredients
- 1 lb Rigatoni Size 24
- 4 oz Pancetta diced
- 2 Slices Bacon
- 6 cloves Garlic, minced
- 1/2 tsp Red Pepper Flakes (optional)
- 1 20 oz can San Marzano tomatoes crushed by hand or the equivalent fresh tomatoes chopped small
- 1 cup Dry White Wine (plus more for drinking) Or more as needed, make sure you serve for the chef!
- 1 cup Chicken Stock
- 1/2 cup Grated Pecorino Romano Cheese Fresh if you have it.
- Chopped fresh parsley, for garnish (optional)
Instructions
- Cook the bacon in an oven preheated to 425 for 12 – 15 minutes. Set aside.
- In a large pot of salted boiling water, cook the rigatoni, spaghetti or bucatini according to package instructions until al dente. Reserve 1 cup of the pasta cooking water and drain the rest.
- In a large skillet or saucepan, cook the pancetta or guanciale over medium heat until crispy and browned. Remove with a slotted spoon and set aside on a paper towel-lined plate.
- Add the onion to the same pan and cook over medium heat until soft and translucent, about 5 minutes. Add the garlic and red pepper flakes (if using) and cook for an additional minute.
- Pour in the crushed tomatoes, white wine, and chicken or vegetable stock. Bring to a simmer and let cook for 10-15 minutes, until the sauce has thickened and reduced slightly.
- Stir in the reserved pancetta or guanciale and season the sauce with salt and pepper to taste.
- Toss the cooked pasta with the sauce, adding a splash of the reserved pasta cooking water if needed to loosen the sauce. Top with freshly grated Pecorino Romano cheese and chopped parsley, if desired.
- Serve hot and enjoy your delicious Amatriciana sauce!
Notes
While the original recipe uses guanciale and Pecorino Romano cheese, pancetta and Parmigiano-Reggiano cheese are often substituted in modern versions of the dish. Amatriciana sauce is a popular pasta dish in Italian cuisine, and can be found in many Italian restaurants around the world.
Rigatoni all D’Angelo, also known as Pasta all’Amatriciana, is a classic Italian pasta dish that originated in the town of Amatrice, located in the central region of Lazio, Italy. The dish is believed to have originated in the 18th or 19th century as a simple, rustic dish made with the local ingredients of the region, including guanciale (cured pork jowl), Pecorino Romano cheese, and tomatoes.
The dish’s popularity grew over time, and it became a staple in the cuisine of the region. It is said that during the mid-20th century, Amatriciana sauce began to be served over spaghetti or bucatini, which became the standard pasta used in the dish.
In the 1960s and 1970s, Spaghetti alla Amatriciana became popular outside of Italy, with Italian immigrants bringing the dish to the United States and other countries. Today, the dish is a beloved classic of Italian cuisine, with variations found in many Italian restaurants around the world.
In recent years, the town of Amatrice has suffered from a series of earthquakes and a devastating earthquake in 2016 that destroyed much of the town. To help support the town and its residents, many restaurants and chefs around the world have featured Spaghetti alla Amatriciana on their menus, with a portion of the proceeds going to support the rebuilding efforts in Amatrice.
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Nutritional Benefits:
Rigatoni alla D’Angleo can be a nutritious dish when made with quality ingredients and consumed in moderation as part of a balanced diet. Here are some of the nutritional benefits:
- Protein: The guanciale or pancetta used in the dish provides a good source of protein, which is essential for building and repairing tissues in the body.
- Vitamins and minerals: Tomatoes, which are the base of the sauce, are a great source of vitamin C and potassium, which support immune function and regulate blood pressure, respectively. Pecorino Romano cheese provides calcium, which is important for bone health.
- Fiber: Whole grain pasta can be used in Spaghetti alla Amatriciana to increase the fiber content of the dish. Fiber helps with digestion and can aid in weight management.
However, it’s important to note that Rigatoni all D’Angelo can also be high in calories, sodium, and saturated fat, depending on how it’s prepared. It’s best to enjoy this dish in moderation and balance it with other healthy foods like vegetables and lean proteins.
Nutritional Breakout:
The nutritional breakdown of Rigatoni alla D’Angelo can vary depending on the recipe and ingredients used. Here is a general nutritional breakdown for a serving of Rigatoni Alla D’Angelo made with standard ingredients:
- Calories: 500-700 calories per serving (depending on portion size and ingredients used)
- Protein: 15-20 grams
- Carbohydrates: 70-90 grams (depending on portion size and pasta used)
- Fat: 15-30 grams (depending on portion size and type of pork used)
- Fiber: 5-7 grams (depending on pasta used)
- Sodium: 800-1200 mg (depending on amount of salt added and other ingredients)
It’s important to note that this breakdown is a general estimate and can vary greatly depending on the specific recipe and ingredients used. To make Spaghetti alla Amatriciana healthier, you can use whole grain pasta, leaner cuts of pork, and less salt or cheese. Adding vegetables like spinach or kale to the dish can also boost its nutritional value.
Superfood Qualities:
While Rigatoni alla D’Angelo may not be considered a “superfood,” it can still provide a range of health benefits when made with quality ingredients and consumed in moderation. Here are some potential superfood qualities of Spaghetti alla Amatriciana:
- Tomatoes: The tomatoes used in the sauce are a great source of antioxidants, including lycopene, which can help protect against cellular damage and reduce the risk of chronic diseases such as cancer and heart disease.
- Whole grain pasta: If whole grain pasta is used, it can provide a good source of fiber, which supports digestive health and can help with weight management.
- Guanciale or pancetta: The pork jowl used in the dish provides a good source of protein and healthy fats, which can help with muscle repair and energy production.
- Pecorino Romano cheese: While cheese is not typically considered a superfood, Pecorino Romano is a good source of calcium and other essential nutrients, which can support bone health and overall wellbeing.
It’s worth noting that while these ingredients do have potential health benefits, it’s important to enjoy Spaghetti alla Amatriciana in moderation as part of a balanced diet that includes plenty of fruits, vegetables, and other whole foods.
What to Pair With:
Rigatoni alla D’Angelo pairs well with a variety of foods and beverages, depending on your personal preferences. Here are some ideas:
- Salad: A simple salad of mixed greens with a light vinaigrette can complement the richness of the pasta dish and provide some refreshing contrast.
- Garlic bread: A slice of garlic bread or crusty Italian bread can help soak up the delicious sauce and add some extra texture and flavor to the meal.
- Red wine: A bold, full-bodied red wine like Chianti or Barbera can stand up to the bold flavors of the pasta dish and enhance the overall dining experience.
- Sparkling water: If you prefer a non-alcoholic beverage, a glass of sparkling water with a wedge of lemon can provide some effervescence and help cleanse your palate between bites.
Ultimately, the best pairing for Rigatoni alla D’Angelo is up to your personal taste preferences, so feel free to experiment and find the combination that works best for you!
Fun Facts:
- The dish is named after the small town of Amatrice, located in the Lazio region of Italy. Amatrice is known for its production of guanciale, a key ingredient in the dish.
- Spaghetti alla Amatriciana is a relatively new dish, first appearing in Roman cookbooks in the late 18th century.
- The original recipe for Spaghetti alla Amatriciana did not include tomatoes, which were not introduced to Italy until the 16th century.
- The dish was a favorite of Italian actress Sophia Loren and was reportedly a regular part of her diet while she was filming in Rome.
- In 2016, Spaghetti alla Amatriciana became a symbol of national pride in Italy after a devastating earthquake hit Amatrice, causing widespread damage and loss of life. Chefs and restaurants throughout Italy donated a portion of their sales of the dish to support earthquake relief efforts.
- Spaghetti alla Amatriciana has become a popular dish around the world, with variations of the recipe appearing on menus in restaurants from New York City to Tokyo.
“Life is a combination of magic and pasta.”
– Federico Fellini