Rigatoni à matriciana com lulas fritas | Renata Vanzetto | Receitas com Barilla

Boil water in a pot for cooking pasta, adding a generous amount of salt to mimic seawater.

Heat a skillet and add 100 grams of chopped guanciale, allowing it to fry until it releases its fat and becomes aromatic.

Cover the pot with boiling water to speed up the process.

Once the guanciale is crispy, remove it from the skillet but leave some fat in the pan for flavor.

Add chopped garlic to the skillet with the remaining guanciale fat and sauté until slightly golden.

Pour in 2-3 tablespoons of white wine and let it cook down, scraping the bottom of the pan to incorporate flavors.

Add canned peeled tomatoes to the skillet and let the sauce simmer on low heat.

Add a pinch of salt and dried chili pepper to the sauce, adjusting to taste.

Cook the rigatoni in boiling salted water for 200 grams, checking for al dente texture according to package instructions.

Prepare the squid by cutting it into rings and coating it in flour, then heat oil for frying.

Fry the squid rings until golden and crispy, then drain on paper towels.

Once the pasta is nearly done, reserve some pasta cooking water and add it to the sauce to help it combine.

Incorporate grated pecorino romano cheese into the sauce, stirring until well mixed and the sauce lightens in color.

Drain the pasta a couple of minutes before the package time and finish cooking it in the sauce for added flavor.

Serve the rigatoni with the sauce, topped with the fried squid rings, additional dried chili pepper, and a basil leaf for garnish.

Equipment Needed

Spice Level:

Dietary

Allergens