Rigatoni Amatriciana

Instructions

1. Prepare the guanciale
   In a large skillet over medium heat, add the olive oil and cubed guanciale (or pancetta). Cook until the fat has rendered and the meat is crispy but not burnt, about 5-7 minutes. Remove about half of the rendered fat if it seems excessive.
2. Create the flavor base
   Add the finely chopped onion to the skillet with the guanciale and sauté until translucent, about 3-4 minutes. Add the minced garlic and red pepper flakes, cooking for another 30 seconds until fragrant.
3. Build the sauce
   If using wine, add it now and simmer until reduced by half. Add the crushed tomatoes and tomato paste, stirring to combine. Season with salt and black pepper. Reduce heat to low and simmer, uncovered, for 15-20 minutes until the sauce has thickened slightly.
4. Cook the pasta
   While the sauce simmers, bring a large pot of generously salted water to a boil. Cook the rigatoni according to package instructions until al dente, usually 9-11 minutes. Reserve 1 cup of pasta cooking water before draining.
5. Combine pasta and sauce
   Add the drained pasta directly to the sauce in the skillet. Toss to coat evenly, adding a splash of the reserved pasta water if needed to loosen the sauce. Cook together for 1-2 minutes to allow the pasta to absorb some of the sauce.
6. Finish the dish
   Remove the skillet from heat and stir in the grated Pecorino Romano cheese. Toss vigorously to create a creamy texture, adding more pasta water if necessary to achieve the desired consistency.