Rigatoni Amatriciana Recipe
Recipe By EatingWell
Created by chef fabio viviani of siena tavern in chicago, this amatriciana sauce is a classic of modern roman cooking (though it most likely came from the town of amatrice about 90 miles away). Typically, it's made with few ingredients: garlic, guanciale (cured pork jowl), cheese and tomato. This version doctors up jarred sauce to keep it quick and calls for easy-to-find pancetta in place of the guanciale. This tomato sauce is sometimes paired with bucatini; here, fabio dresses up rigatoni with it.
4.5
16 Rating -
Rate
Non Vegdiet
5minstotal
5m.total
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Rigatoni Amatriciana Recipe
- 3/4 Plum tomatoes
- 1/4 tablespoon Extra Virgin Olive Oil, Divided
- 1/2 ounce Pancetta, Diced
- 0.13 Small red onion, diced
- 1/4 Serrano Peppers, Seeded And Minced
- 0.13 cup Dry white wine
- 1/4 cup Prepared marinara sauce
- 0.06 teaspoon Salt
- 0.06 teaspoon Ground pepper
- 0.13 pound Whole wheat rigatoni pasta
- 0.03 cup Chopped Fresh Parsley
- 1.88 Leaves fresh basil, torn
Nutrition
value
value
290
calories per serving
4 g Fat8 g Protein49 g Carbs5 g FiberOther
Current Totals
- Fat4g
- Protein8g
- Carbs49g
- Fiber5g
MacroNutrients
- Carbs49g
- Protein8g
- Fiber5g
Fats
- Fat4g
Vitamins & Minerals
- Calcium46mg
- Iron2mg
- Vitamin A1269mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B31mg
- Vitamin B6< 1mg
- Vitamin B952mcg
- Vitamin B120mcg
- Vitamin C43mg
- Vitamin E< 1mg
- Copper< 1mcg
- Magnesium50mg
- Manganese< 1mg
- Phosphorus95mg
- Selenium1mcg
- Zinc< 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By EatingWell