Rigatoni all'amatriciana
- Prep time:
- 15 min
- Cook time:
- 54 min
- Total time:
- 69 min
- Serves:
- 4
Ingredients
for 4 servings
-
extra virgin olive oil 10 g -
guanciale cured pork cheek 120 g in strips -
black pepper 3 pinches ground -
tomato sauce 400 g -
water 40 g -
tomato paste 20 g -
fine salt 2 Liffo spoon -
rigatoni pasta 320 g -
pecorino romano 50 g grated
Amatriciana comes from Amatrice, in Lazio, and is gricia to which tomato was added at some point. The rules are few and firm: guanciale not pancetta, pecorino not parmesan, and the fat rendered from the guanciale stays in the dish, because that is where the flavour is. But enough talking — let's go straight to loading the ingredients into Liffo!
Setting up Liffo
Container 1
In the first container put 10 g of extra virgin olive oil, 120 g of guanciale cured pork cheek, in strips and 1.5 pinches of black pepper, ground.
Container 2
In the second container put 200 g of tomato sauce, 20 g of water, 10 g of tomato paste and 1 Liffo spoon of fine salt.
Container 3
In the third container put 200 g of tomato sauce, 20 g of water and 10 g of tomato paste.
Container 4
In the fourth container put 110 g of rigatoni pasta.
Container 5
In the fifth container put 100 g of rigatoni pasta and 1 Liffo spoon of fine salt.
Container 6
In the sixth container put 110 g of rigatoni pasta.
Container 7
In the seventh container put 50 g of pecorino romano, grated and 1.5 pinches of black pepper, ground.
- Select when the recipe should be ready
Liffo needs 54 minutes of cooking for this dish.
Tips
Ideal are short hollow shapes, such as: rigatoni; mezze maniche; sedani rigati. Prefer guanciale, alternatively sweet pancetta. Prefer pecorino romano, alternatively other types of aged pecorino.
Plating
Season to taste with grated pecorino and a pinch of black pepper.
Let Liffo cook it
Fill the containers, start the recipe from the app and come back when it’s ready. Your personal chef does the rest.
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