Guest Chef: Garum’s Guy Grossi’s recipe for Rigatoni all’Amatriciana

Ingredients

1 tbsp olive oil

1 garlic clove, chopped

1 long red chilli, chopped

2 onions, diced

1 bay leaf

100g guanciale (Italian cured pork), diced

50g tomato paste

50ml white wine

300g whole peeled tomatoes

salt

black pepper

500g rigatoni pasta

150g freshly grated pecorino cheese, to serve

Method

Step 1 Heat the olive oil in a saucepan on moderate heat.

Step 2 Add the garlic and fry without adding any colour. Add chilli, bay leaf and guanciale. Cook until guanciale becomes translucent. Lower heat, add the onion and cook for about 3-4 minutes, then add tomato paste.

Step 3 Mix well and cook for another minute, then deglaze with white wine. Allow to come to boil, then add the crushed tomato. Cook on a low heat for 10 minutes and season with salt and pepper.

Step 4 Bring a large pot of salted water to the boil. Place the rigatoni pasta into the boiling water and mix gently so that the pasta doesn’t stick together. Cook for 7-8 minutes until al dente.

Step 5 To serve, strain the pasta and add to the sauce. Mix well and incorporate the sauce to the pasta. Serve with freshly grated pecorino.

SERVES 4