Amatraciana is one of Rome's four great pastas.
We ate Amatraciana when we visited Rome.
We first made the pasta dish at home with bucatini.
But then we made it with rigatoni.
The other ingredients include canned tomatoes, onion, parsley, red pepper flakes and guanciale. Not pictured is Pecorino Romano.
First we make the sauce.
Then we boil the pasta.
The magic happens when we combine the two in a pan.
The last step is to add pasta water.
Rigatoni Amataciana tastes great on its own...
and even better with white wine.