Amatriciana Ignorante

47 mins
Serves 1
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Directions

  1. 1Remove the cotenna from the guanciale.
  2. 2Remove the cotenna from the guanciale.
  3. 3Remove the cotenna from the guanciale.
  4. 4Cut the guanciale into cubes.
  5. 5Cut the guanciale into cubes.
  6. 6Cut the guanciale into cubes.
  7. 7In a wok, make the guanciale sudare.
  8. 8In a wok, make the guanciale sudare.
  9. 9In a wok, make the guanciale sudare.
  10. 10Empty the can of peeled tomatoes into a bowl and crush the tomatoes with your hands.
  11. 11Empty the can of peeled tomatoes into a bowl and crush the tomatoes with your hands.
  12. 12Empty the can of peeled tomatoes into a bowl and crush the tomatoes with your hands.
  13. 13Add the crushed tomatoes to the wok.
  14. 14Add the crushed tomatoes to the wok.
  15. 15Add the crushed tomatoes to the wok.
  16. 16Boil the rigatoni in a small saucepan.
  17. 17Boil the rigatoni in a small saucepan.
  18. 18Boil the rigatoni in a small saucepan.
  19. 19Add the boiled rigatoni to the wok.
  20. 20Add the boiled rigatoni to the wok.
  21. 21Add the boiled rigatoni to the wok.
  22. 22Add a pinch of pepe.
  23. 23Add a pinch of pepe.
  24. 24Add a pinch of pepe.
  25. 25Add the guanciale to the wok.
  26. 26Add the guanciale to the wok.
  27. 27Add the guanciale to the wok.
  28. 28Add pecorino romano a pioggia.
  29. 29Add pecorino romano a pioggia.
  30. 30Add pecorino romano a pioggia.

Ingredients

  • 1 guanciale
  • 1 guanciale
  • 1 guanciale
  • 1 can pomodoro pelato
  • 1 can pomodoro pelato
  • 1 can pomodoro pelato
  • 1 package rigatoni
  • 1 package rigatoni
  • 1 package rigatoni
  • 1 pinch pepe
  • 1 pinch pepe
  • 1 pinch pepe
  • 1 pecorino romano
  • 1 pecorino romano
  • 1 pecorino romano

Equipment

knifewooden cutting boardwoksmall saucepangrater