Rigatoni with Pancetta Tomato Sauce (Rigatoni all’Amatriciana)

Enriched with white wine, a bit of dried chile heat, and loads of deliciously salty pancetta (a bacon made from the belly of the pig), the sauce for this version of the classic Italian dish comes from Salvatore Denaro, the chef at Montefalco’s Arnaldo Caprai winery. Guanciale, or pork jowl, can also be used. This recipe first appeared in our November 2014 issue with the story Taste of Umbria.

Rigatoni with Pancetta Tomato Sauce (Rigatoni all’Amatriciana) Rigatoni with Pancetta Tomato Sauce (Rigatoni all’Amatriciana)
Traditionally prepared with guanciale, this recipe uses more easily accessed pancetta for the otherwise classic Roman tomato sauce.
Yield: serves 6-8


  • 2 tbsp. olive oil
  • 1 (12-oz.) piece pancetta, minced
  • 1 tsp. crushed red chile flakes
  • 1 large yellow onion, minced
  • Kosher salt, to taste
  • 1 cup dry white wine
  • 3 (16-oz.) cans whole peeled tomatoes, crushed by hand
  • 1 lb. rigatoni
  • 12 cup grated Pecorino Romano


  1. Heat oil in a 6-qt. saucepan over medium; cook pancetta until browned and crisp, 10–12 minutes. Add chile flakes, onion, and salt; cook until onion is golden, 10–12 minutes. Add wine; cook, stirring and scraping up browned bits from bottom of pan, until almost evaporated, 12–15 minutes. Add tomatoes; boil. Reduce heat to medium; cook until sauce is thickened, 45–50 minutes. Meanwhile, cook pasta in salted boiling water until al dente, about 14 minutes. Drain pasta; stir into sauce with half the pecorino. Garnish with remaining pecorino.