![Rigatoni Amatriciana](https://cdn.statically.io/img/www.foodandwine.com/thmb/RqGiT3XpUFCjM7fsvrfkEScH2XQ=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Rigatoni-Amatriciana-FT-RECIPE0922-2000-43f3e0970732406284626de55b6e2cb6.jpg)
Ingredients
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2 tablespoons olive oil
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1 medium-size (9-ounce) yellow onion, finely chopped (about 1 1/2 cups)
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1 (4-ounce) package chopped pancetta
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¼ teaspoon crushed red pepper
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1 (28-ounce) can whole plum tomatoes
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¼ teaspoon kosher salt
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1 pound uncooked rigatoni pasta
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1 ½ ounces Parmigiano-Reggiano cheese, finely shredded (about 2/3 cup), plus more for serving
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¾ ounces pecorino Romano cheese, finely shredded (about 1/4 cup), plus more for serving
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2 tablespoons unsalted butter
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Finely chopped fresh flat-leaf parsley, for garnish
Directions
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Heat oil in a large, deep skillet over medium-high. Add onion, and cook, stirring often, until softened, about 4 minutes. Stir in pancetta; cook, stirring often, until pancetta begins to render, about 5 minutes. Stir in crushed red pepper. Using your hands or a wooden spoon, crush tomatoes; add tomatoes and their juices to skillet. Bring to a boil over medium-high; reduce heat to medium-low, and simmer, stirring often, until flavors meld and mixture thickens, about 20 minutes. Stir in salt. Remove from heat.
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While sauce cooks, bring a large pot of salted water to a boil over high. Add rigatoni, and cook according to package instructions for al dente, about 13 minutes. Drain, reserving 1/2 cup cooking liquid.
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Add rigatoni, reserved 1/2 cup cooking liquid, Parmigiano-Reggiano, pecorino Romano, and butter to sauce in skillet. Cook over medium, stirring constantly, until sauce thickens and coats pasta, about 2 minutes. Remove from heat, and garnish with parsley. Serve with additional Parmigiano-Reggiano and pecorino Romano cheeses.
Suggested Pairing
Martha Stoumen Nero d'Avola