Make your mornings a little less hectic with these overnight breakfast recipes. Prep the night before and enjoy a warm, comforting meal in the morning.
Amatriciana-Style Rigatoni
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Infusing the olive oil with sliced garlic and red pepper right at the beginning of the cook time of the sauce is the key to a rich flavor base for this rigatoni.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
1 package (16 ounce size) rigatoni pasta
1/4 cup extra virgin olive oil
1 clove garlic, minced
1/2 teaspoon crushed red pepper flakes, or to taste
1 1/2 cup chopped onion
5 ounces pancetta or bacon, cut into thin strips
3/4 cup dry white wine
1 can (16 ounce size) diced plum tomatoes
salt and pepper, to taste
1 cup freshly grated Romano cheese
directions
Cook the pasta in boiling water as directed on the package. Drain well and keep warm.
While the pasta is cooking, heat the oil in a large skillet over medium heat. Add the garlic and crushed red pepper. Cook, stirring frequently, for 1 minute.
Add the onion to the skillet and cook, stirring frequently, for 3-4 minutes or until soft. Add the pancetta and cook, stirring frequently, for 2 minutes.
Add the wine to the skillet and bring to a boil. Let cook until the liquid has almost completely evaporated. Stir the tomatoes into the skillet and cook for 5 minutes, stirring frequently.
Season the tomato mixture with salt and pepper.
Add the tomato mixture to the pasta and mix well. Toss the pasta with the cheese and serve immediately.
recipe tips
Be careful not to burn the garlic and red pepper flakes when heating with the oil, as this can result in a bitter taste.
For a vegetarian version, you can omit the pancetta or bacon.
Adjust the consistency of the sauce by reserving some pasta cooking water to add as needed when tossing the pasta with the sauce.
Freshly grated cheese melts better and adds a more intense flavor compared to pre-grated cheese, so grate it just before using.
common recipe questions
Can I substitute bacon for pancetta in this recipe?
Yes, pancetta and bacon can be used interchangeably in this recipe since they both provide a similar salty and savory flavor.
What can I use as a substitute for white wine?
If you prefer not to use white wine, you can substitute it with low-sodium chicken or vegetable broth to deglaze the pan and add flavor to the sauce.
Can I use other types of pasta for this recipe?
While rigatoni works well with this sauce, you can also use other pasta shapes like penne, rotini, or even elbow macaroni to create a similar dish.
How can I store and reheat leftovers of this dish?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat the pasta gently in the microwave or on the stovetop, adding a splash of water or broth to prevent drying out.
Can I use grated Parmesan instead of Romano cheese?
Both Romano and Parmesan cheese work well in this recipe, so choose based on your preference or what you have on hand. Pecorino Romano is more pungent, while Parmesan has a slightly milder flavor.
Can I freeze this recipe?
This recipe freezes well. Let cool completely then store in an airtight container for up to 2 months. Thaw overnight in the fridge before reheating.
tools needed
Large Skillet: Used to cook the onion, garlic, pancetta, and tomato mixture for the pasta sauce. Make sure it is large enough to accommodate all the ingredients without overcrowding.
Pasta Pot: For boiling the rigatoni pasta according to the package instructions.
Cooking Spoon or Spatula: For sauteing and stirring the ingredients in the skillet. Make sure it's heat-resistant and sturdy enough to handle the pancetta and tomatoes.
Grater: To grate the Romano cheese for finishing the dish.
Measuring Cups and Spoons: To accurately measure the olive oil, white wine, and cheese for the recipe.
what goes with it?
Garlic Breadsticks: because you can never have too much garlic in a single meal. Double down on the flavorful garlic infusion by adding some deliciously garlicky breadsticks to the mix.
Burrata Salad: the creamy richness of the burrata will balance out the spicy kick of the sauce.
Lemon Basil Sorbet: end your meal on a refreshing note with a scoop of lemon basil sorbet. The citrusy tang of the lemon will cleanse your palate after the hearty pasta dish.
beverage pairings
Wine Pairings
Barbera: The high acidity of this red wine cuts through the richness of the pancetta and Romano cheese, while the fruitiness complements the tomato sauce beautifully.
Vermentino: A crisp and refreshing white wine with citrus notes that can expertly balance the savory pancetta and cheese in this dish.
Syrah: The smoky, spicy notes in a Syrah can hold their own against the bold flavors of the pancetta and red pepper in this rigatoni. Plus, the dark fruit flavors are a wonderful contrast to the tangy tomatoes.
Other Alcohol Pairings
Negroni: The bitterness of a Negroni cocktail can cut through the richness of the pancetta and Romano cheese, while the herbal notes enhance the savory flavors of the dish.
Aperol Spritz: A light and bubbly Aperol Spritz is a refreshing companion to this hearty pasta dish with its slightly bitter and citrusy flavors.
Non-Alcoholic Pairings
Sparkling Water with Lemon: The effervescence and acidity of sparkling water with a squeeze of lemon is a match for this rich and savory rigatoni.
Iced Tea: A classic iced tea, whether sweetened or unsweetened, can complement the flavors of the tomato sauce and Romano cheese.
Cranberry Juice: The tartness of cranberry juice can cut through the richness of the pancetta and cheese, while adding a pop of fruity flavor to each bite.
nutrition data
529 calories, 17 grams fat, 64 grams carbohydrates, 23 grams protein per serving.
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reviews & comments
March 17, 2010
Very yummy! Lots of flavor - the pepper flakes make it spicy. I used canned diced tomatoes with roasted garlic and onions, and shaved parmesan cheese. Will definately make again!