Rigatoni with guanciale, tomato sugo, and parmigiano reggiano

Ingredients

100g dried rigatoni

50g guanciale, cut into small lardons

Chilli, to taste (fresh or dried)

1 garlic clove, thinly sliced

150g canned whole tomatoes (preferably San Marzano), crushed by hand

20g parmesan cheese, grated

1 tbsp parsley, chopped

Parmigiano reggiano, for finishing

Salt, for pasta water

Preparation

Step 1 Bring a medium pot of water to a boil and add a generous pinch of salt.

Step 2 Place a large pan over low heat. Add the guanciale and cook slowly until the fat is rendered and the pieces turn golden and crispy. Remove the pan from the heat.

Step 3 Add the sliced garlic and chilli to the rendered fat. Cook gently until the garlic turns light golden and fragrant.

Step 4 Pour in the crush

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