Rigatoni Amatriciana with a Red from Roero Is a Pairing to Sip and Savor

Directions

• Bring a large pot of water to a boil.
• Salt the water generously — it should taste like the ocean.
• Cook the rigatoni to your desired tenderness (al dente recommended).
• Before draining, reserve about half a cup of pasta water.
• Drain and set aside.
• While boiling pasta water, place a large pan over medium heat and add a small splash of olive oil.
• Add the guanciale and cook until crispy, similar to bacon.
• As you flip the guanciale, add the sliced onion and cook until softened and lightly caramelized.
• Add the chili flakes and parsley. Cook briefly until fragrant (about 30 seconds).
• Stir in the tomato paste and cook, stirring, until it begins to darken slightly.
• Add the tomato sauce and cook for about 1 minute to combine flavors.
• Add the drained pasta directly into the sauce.
• Toss well and cook together for about 30 seconds.
• If the sauce seems too thick, add a splash of reserved pasta water to loosen it.
• Remove from heat.
• Mix the cheeses and toss with the pasta until evenly coated.
• Taste for salt (it may not need additional seasoning due to the guanciale and cheese).
• Serve immediately.