Rigatoni All’Amatriciana in the Style of Felix Trattoria

March 14, 2018
5 Ratings
Photo by Rocky Luten
  • Prep time 20 minutes
  • Cook time 30 minutes
  • Serves 4-6
Author Notes

Everything about this sauce is assertive, but if you’re a fan of big, porky flavors, step right up. Use any leftover chile powder to add smooth, rounded warmth to any of your favorite dishes (one easy use: a sprinkle atop your morning avocado toast). And as for any leftover pomodoro, well, you know the drill (pizzas, pasta, etc.). The most important step in this recipe is incorporating the pork fat and the pomodoro, and my main advice is to be careful when adding the tomato to the oil. Letting the fat cool and tilting the pan will both reduce splattering, but you should still keep a watchful eye. Then, you’re going to want to get aggressive with stirring or agitating the pan to make sure the sauce comes together. Your reward will be the porkiest Amatriciana you’ve ever tasted.
Karen Palmer

Test Kitchen Notes

To read more about this sauce and the LA chef who championed it, read the full article. —The Editors

What You'll Need
  • Chile Powder + Pomodoro Sauce
  • 1 jar red chile flakes
  • 1 splash Olive oil
  • 2-3 cloves garlic, crushed
  • 1 28-ounce can crushed tomatoes
  • 1 dash Kosher salt and freshly cracked black pepper, to taste
  • 2 tablespoons fresh marjoram leaves
  • Rigatoni all’Amatriciana
  • 1 pound large rigatoni
  • 1/2 pound guanciale (preferably La Quercia), thinly sliced and cut into panels
  • 1 splash Olive oil
  • 1 pinch chile powder
  • 1 splash Pomodoro sauce, to taste
  • 1 handful Freshly grated Pecorino Romano cheese
  1. Chile Powder + Pomodoro Sauce
  2. Grind the chile flakes in a coffee grinder until they become a fine powder. Set aside; use for purposes well beyond this recipe.
  3. Make the pomodoro. In a large stainless-steel skillet over medium heat, coat the bottom with olive oil, then add the crushed garlic. Cook until fragrant, 3 to 5 minutes. Add the crushed tomatoes and season with Kosher salt and pepper.
  4. Lower the heat slightly and allow to reduce for approximately 30 minutes, adding the fresh marjoram leaves a few minutes before the sauce finishes cooking. Run the pomodoro sauce through a food mill and set aside.
  1. Rigatoni all’Amatriciana
  2. Bring a large pot of heavily salted water to a boil and cook the rigatoni until al dente (according to the instructions), reserving a few tablespoons of the pasta water.
  3. Meanwhile, make the Amatriciana sauce: To a large, heavy-bottomed stainless steel skillet over medium heat, add the guanciale and a small drizzle of olive oil. Let the fat render out of the guanciale until it becomes slightly crisp, stirring occasionally, 15 minutes. Season with a large pinch of chile powder, then take the sauce off the heat and let it cool for a few minutes.
  4. Return the skillet to low heat. Tilt the skillet away from you, eyeballing how much pork fat has rendered out of the guanciale. Add approximately the same amount of pomodoro sauce to the top of the skillet, letting it slide down towards the pork fat. (This will reduce the splattering.) Increase the heat to medium and stir rapidly or shake the pan to get the pomodoro and pork fat to incorporate, 5 minutes.
  5. Add the rigatoni to the sauce along with the reserved pasta water and a large pinch of Pecorino Romano cheese and stir to coat.
  6. Serve the pasta immediately with more freshly grated Pecorino Romano.

See what other Food52ers are saying.

  • Karen Palmer
    Karen Palmer
  • jmburns
  • Nomadikfoodie
  • Cary

4 Reviews

jmburns July 22, 2018
If you Grind up the red pepper flakes be careful. They can form a dust and get in your eyes. They can also get in the air and effect people in the room. Try to put a damp cloth or paper towel over the grinder to prevent it. Keep a paper towel wet with milk to put on your eyes if it gets in them. I have ground many Pequin peppers so there is a lot of experience with keeping the dust down
Nomadikfoodie March 15, 2018
How much is ‘one jar’ of chili flakes? It is a bit vague as a measurement.
Cary March 15, 2018
It doesn't matter, you only end up using a pinch or two of the ground flakes. So grind up as much or as little as you like.
Karen P. March 15, 2018
Cary's right! I ended up doing a 23g jar from Whole Foods so that I'd have leftovers to use on other dishes, but you can do however much you want.