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Rigatoni Amatriciana
Ingredients
  • 15 ounce can of whole, peeled tomatoes
  • 1 medium onion, finely chopped (about ¾ cup)
  • ¼ teaspoon Italian hot chili flake or finely minced dry, hot chili pepper
  • 2 to 3 ounces guanciale
  • 1 pound rigatoni rigate, bucatini, perciatelli or spaghetti
  • salt for pasta water and to taste
  • grated Pecorino Romano for serving
  • ½ cup fresh parsley or basil for garnish
Steps
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