- 2 Tbsp extra virgin olive oil
- ¼ pound guanciale cured pork cheek, diced
- 2 cloves garlic minced
- 1 can 28 ounces whole peeled tomatoes
- ½ tsp red pepper flakes
- Sea salt and freshly ground pepper to taste
- 1 box rigatoni pasta
- Extra virgin olive oil for finishing
- Freshly grated Pecorino Romano cheese for serving
All ingredients ready? Let's begin!
In a large skillet over medium-high heat, warm the olive oil. Add the guanciale and sauté for 5 minutes until it starts to turn golden brown. Add the garlic and continue to cook until fragrant, approximately 1 to 2 minutes.
Using a food processor, blender, or immersion blender, process the tomatoes until they are a smooth consistency. Add the tomatoes to the skillet. Stir in the pepper flakes. Reduce the heat to medium-low and simmer uncovered for approximately 15 minutes while you cook the pasta.
In a large stockpot, bring plenty of water and 1 tablespoon of kosher salt to a rolling boil.
Add the pasta and cook until just al dente, about 1 minute shy of the package directions.
Season the sauce to taste with salt and pepper.
Using a spider strainer or slotted spoon, fish out the pasta and add it to the sauce. It is perfectly fine for some of the pasta water to drip into the sauce to help give it some starchiness.
Stir well to coat the pasta with the sauce.
Place the sauced pasta in individual serving bowls. Drizzle a bit of olive oil on the pasta. Top with the grated cheese.
Calories: 518kcal | Carbohydrates: 61g | Protein: 15g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 25mg | Sodium: 317mg | Potassium: 373mg | Fiber: 4g | Sugar: 5g | Vitamin A: 212IU | Vitamin C: 6mg | Calcium: 94mg | Iron: 2mg