Rigatoni all’Amatriciana

Sud Forno Executive Chef Giovanna Alonzi and Terroni Queen Wine Director Graeme Moore continue their monthly collaboration, pairing wine and food with intention. Drawing from Terroni favourites and seasonal inspirations, each recipe is grounded in Italian tradition and meant to be enjoyed at your own table.

Enjoy this month's perfect pairing for Agostino Pavia's Grignolino d’Asti DOC featured in the 4-bottle red case for September 2026.

Recipe curated by Sud Forno Executive Chef Giovanna Alonzi.

Rigatoni all’Amatriciana

Serves 4

Ingredients

• 400 g rigatoni
• 150 g guanciale, cut into 1 cm strips
• 1 small shallot, finely minced
• 400 g canned whole peeled plum tomatoes, crushed by hand
• 75 g finely grated Pecorino Romano or Pecorino di Amatrice, plus more for serving
• 1 tbsp extra-virgin olive oil
• 50 ml dry white wine
• 1 fresh red chili, thinly sliced
• Fine sea salt, as needed
• Freshly ground black pepper, to taste

Method

1. Add the EVOO and guanciale to a cold, wide skillet. Cook over medium-low heat, allowing the fat to slowly render and the guanciale to become deeply golden and crisp, about 8–10 minutes.

2. Add the shallot and chili and cook for 2–3 minutes, stirring frequently, until the shallot is soft and translucent but not browned.

3. Remove about two-thirds of the guanciale and reserve for finishing. Increase the heat to medium-high and add the white wine. Scrape the bottom of the pan and reduce the wine by about half.

4. Add the crushed tomatoes and bring to a steady simmer. Cook uncovered for 15–20 minutes, stirring occasionally, until the sauce is thick, concentrated, and glossy. Season carefully with salt and plenty of freshly ground black pepper.

5. Cook the rigatoni in generously salted boiling water until very al dente, about 2 minutes less than the package directions. Reserve at least 1 cup of pasta water before draining.

6. Add the rigatoni directly to the tomato sauce along with the remaining guanciale. Add a splash of pasta water and toss vigorously over medium heat for 1–2 minutes, adding more pasta water as needed until the sauce emulsifies and coats every strand.

7. Remove the pan from the heat and gradually add the grated pecorino, tossing continuously. Add a little pasta water if needed to create a smooth, glossy sauce.

8. Finish with the reserved crispy guanciale, freshly grated pecorino, a drizzle of EVOO, and freshly cracked black pepper.