Rigatoni pasta with shallots and guanciale.
The super tasty traditional recipe from Emilia-Romagna is pretty quick and easy to make and perfect for weeknight dinners. The absolutely delicious combination of shallots, tomatoes and guanciale/pancetta will ensure it becomes a firm family favourite! You can also make it in advance and just bake when ready to serve!
Servings: 4
Calories: 829kcal
Ingredients
- 14 ounces rigatoni pasta or garganelli
- 6-8 sweet shallots peeled and sliced
- 7 ounces guanciale or pancetta thick slices cut into juliennes
- 12 cherry or date tomatoes
- ½ glass white wine
- 2 ounces Parmigiano (parmesan cheese) freshly grated
- 2 tablespoon extra virgin olive oil
- 1 tablespoon tomato concentrate
- salt for pasta and to taste
- black pepper to taste
Instructions
- Peel the shallots and finely slice them, wash the tomatoes and cut them into halves or quarters. Then cut the guanciale or pancetta into julienne strips.
- Heat the olive oil in a frying pan or skillet. Add the shallots and guanciale. Cook over a medium heat until the shallots soften and the fat from the guanciale starts to melt and brown. (about 10 minutes) Add the white wine turn up the heat and let the alcohol evaporate.
- Add the tomato paste, salt and pepper and a little water (½ cup). Stir to spread the paste evenly. Add the halved tomatoes and cook covered over a low heat for about 20 minutes. Add some of the pasta cooking water towards the end if the sauce seems dry.
- While the sauce is cooking put a pan of water on to boil for the pasta. Add salt once it starts to boil and bring to the boil again! Cook the pasta al dente according to the instructions on the packet. If you are using fresh or homemade pasta this won’t take long. Save some of the pasta cooking water. Drain the pasta and add it to the sauce.
- Mix everything together well and serve sprinkled with grated Parmigiano and some more black pepper.
Notes
Traditionally this recipe is also served with garganelli, tagliolini or tagliatelle pasta. You could also use other pasta tubes like penne.
Either guanciale or pancetta can be used in this recipe.
Leftovers are delicious baked with a sprinkling of cheese on top.
Nutrition
Calories: 829kcal | Carbohydrates: 83g | Protein: 20g | Fat: 46g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 53mg | Sodium: 475mg | Potassium: 510mg | Fiber: 5g | Sugar: 7g | Vitamin A: 312IU | Vitamin C: 16mg | Calcium: 44mg | Iron: 2mg