Rigatoni All’Amatriciana

Rigatoni all’Amatriciana is my father’s all-time favorite dish. He loves Rigatoni foremost, but he also enjoys the slight smokiness the bacon lends to the creamy tomato sauce. I use bacon as opposed to pancetta or guanciale because I think it gives the sauce a better flavor. I use Grey Goose Vodka to de-glaze the pan. I’m in love with the added flavor the vodka gives to the sauce, without making it taste too winey. I use Barilla Rigatoni with this sauce, which is ultimately addicting.

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Rigatoni All’Amatriciana

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• Author: Victoria
• Total Time: 1 hour and 10 minutes
• Yield: 4 servings 1x

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Description

The bacon gives the creamy tomato sauce the slightest sweetened smokiness. This is a great all-around dish for anytime you’re feeling like something ordered right out of an Italian restaurant in New York City. 

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Ingredients

Scale 1x2x3x

• 1, 28 oz can of whole peeled San Marzano tomatoes 
• 1/4 cup of olive oil
• 1 Vidalia onion, finely chopped 
• 5–6 slices of bacon finely diced ( I cut mine with kitchen shears, which is much easier than trying to do so with a kitchen knife)
• 3 large cloves of garlic
• 1–2 tsp. hot red pepper flakes 
• 1/4 cup condensed tomato paste
• 2 ounces of Grey Goose Vodka 
• Salt and Pepper to taste (Please heavily salt pasta water, and add salt to sauce if needed at the end.)
• Pinch of sugar
• 1 box Barilla Rigatoni
• 1/4 cup heavy cream 

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Instructions

1. Puree tomatoes in a blender.
2. Heat olive oil in large pan or Dutch oven. 
3. Add onions, and cook until almost translucent.
4. Add hot red pepper flakes. 
5. Add bacon. Cook until fat is rendered. 
6. Add garlic. Cook until fragrant. 
7. Add in tomato paste and stir around for about 2 minutes or until darker in color. 
8. Add in vodka. Cook for about a minute or so until reduced. 
9. Add pureed tomatoes. 
10. Bring to a boil , then let simmer with lid partially off for about 40 minutes. 
11. Bring a heavily salted pot of water to boil and cook rigatoni until al dente. 
12. Stir in a bit of sauce to rigatoni to lightly coat it. Don’t pour in all of the sauce. You don’t want it overly saucy. 
13. Drizzle heavy cream into pasta until a desired consistency is reached. I usually use about 1/4 of a cup. 
14. Enjoy! 

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Category: Pasta
• Cuisine: Italian-American