Rigatoni with tomato sauce and guanciale
Ingredients
150 g guanciale
1 onion
chilli pepper
1 can of sliced VERA tomatoes
40 g of grated pecorino
250 g rigatoni pasta
a cup of water from cooking the pasta
additional pecorino and parsley
Preparation
Heat up a dry frying pan. Add the guanciale and fry until the fat is rendered and the pieces are golden and crispy. If there is a lot of fat, pour off a little. Add chopped 1 onion and chilli. Fry for 2-3 minutes until soft. Pour in the entire contents of the can of VERA chunky tomatoes and combine with the aromatic guanciale. Simmer for 10-12 minutes until the sauce thickens. Add the grated pecorino (40g) and stir quickly to make the sauce pleasantly creamy. Meanwhile, cook the rigatoni al dente - 250g. Leave a cup of the cooking water. Transfer the pasta to the pan, stir and - if necessary - water down the pasta so that the sauce coats it perfectly. Place on plates, sprinkle with pecorino and fresh parsley.
