Mezzi Rigatoni All’Amatriciana

A timeless Roman classic, elevated.

Bronze-cut Tamma Mezzi Rigatoni catches every drop of rich, slow-cooked tomato sauce infused with caramelised pancetta, sweet onion, and a subtle kick of chilli. Finished with grated parmesan or a dollop of fresh ricotta, it’s a dish that brings depth, heat and comfort to the table — no matter the occasion.

Made to linger. Best when shared.

Ingredients

500g Tamma Mezze Rigatoni Amatriciana
1 ½Tbsp olive oil
150gms Pancetta, finely diced
1 brown onion, finely diced
½ tsp sea salt flakes
1 tsp red chilli flakes
2 garlic cloves, crushed
2 Tbsp tomato paste
400gms crushed tinned tomato

Method

Bring a large pot of well salted water to a boil.
In a large frying pan over low heat ½ Tbs of olive oil. Add pancetta and cook until the fat has rendered out and it is lightly caramelised. Remove from the pan with a slotted spoon.
Add the remaining tablespoon of olive oil to the pan and add onion and salt. Cook onion until soft and translucent. Add chilli flakes and garlic, cook for 2 minutes. Next add tomato paste and cook off for 1 minute.
Pour in tinned tomato followed by the tomato water *(pour water into the empty tin to remove any tomato left in the tin). Stir well, cover and cook on a medium heat or until reduced.
Place pasta in a pot of boiling water and cook for 9 minutes. Using a slotted spoon transfer pasta into sauce and continue cooking in the sauce for a further 2-3 minutes.
Serve with freshly grated parmesan or a dollop of fresh ricotta.

Mezzi Rigatoni All’Amatriciana

Ingredients

Method

Mezze Rigatoni

COOK TIME

PACK SIZE

RANGE

Try our other recipes

Fusilli Alla Napolitana

Orecchiette Alla Genovese

Linguine Alle Vongole

Spaghetti Alla Carbonara

Penne Alla Arrabbiata

Truffle and Mushroom Spaghetti