Amatriciana-Style Rigatoni

  • Yield : 24
  • Servings : 24
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

This classic Italian sauce features the spice of chili flakes and the smokiness of pancetta.


  • 6 lbs. Barilla® Rigatoni
  • 6 lbs. julienned yellow onions
  • 1/4 cup extra-virgin olive oil
  • 6 cloves minced garlic
  • 1 1/2 tsp. chili flakes
  • 36 oz. julienned pancetta
  • 168 oz. canned tomatoes
  • 10 cups water
  • As needed salt
  • 12 oz. grated Parmesan cheese
  • 12 oz. grated Romano cheese
  • 30 leaves julienned fresh basil


Step 1

Cook the Barilla® pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.

Step 2

Saute the onions in the oil until lightly golden. Add the garlic and chili flakes, saute briefly and remove from the heat. Set aside.

Step 3

Render the pancetta in a pan until lightly crisp. Add the tomatoes, water, and the sauteed onions. Season with salt and pepper. Simmer until the flavors come together. Cool in batches and refrigerate until service.

Step 4

For each serving, to order: Reheat 2 cups pasta in boiling salted water for 40 to 60 seconds. Drain and add to a pan with 1 1/2 cups sauce. Heat through. Plate and garnish with 2 Tbsp. each cheese and 1 Tbsp. basil.

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Nutritional Info

This information is per serving.

Nutrition Facts
Serving Size 1 serving (291g)
Servings Per Container

Amount Per Serving
Calories 500
Calories from Fat 162
% Daily Value*
Total Fat 18gg
Saturated Fat 6gg
Trans Fat 0gg
Cholesterol 25mgmg
Sodium 560mgmg
Total Carbohydrate 67gg
Dietary Fiber 4gg
Sugars 7gg
Protein 20g

Vitamin A %
Vitamin C %
Calcium %
Iron %
Allergy Information:
*Percent Daily Values are based on a 2,000 calorie diet.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.