Barilla | How to cook Rigatoni A'matriciana | Rigatoni with Guanciale and Basilico Sauce

How to cook Rigatoni A'matriciana | Rigatoni with Guanciale and Basilico Sauce
It's a recipe for wonderful!

RECIPE:
Serves: 4 Prep time: 15 min Cooking time: 10min

INGREDIENTS
350g Barilla Rigatoni
1 jar Barilla Basilico sauce
½ onion, thinly sliced
150g cubed guanciale (pig’s cheek) or Italian pancetta
50g Pecorino Romano, grated
Extra Virgin Olive oil, to serve
Rock salt, for pasta water
Salt and pepper, to taste

METHOD
1. Bring plenty of water to the boil in a large saucepan. When boiling, add rock salt (7g to a litre of water).
2. Drop the Barilla Rigatoni into the water and stir. Cook according to the instructions on the pack.
3. Gently cook the onion in a large fry pan until almost caramelised, then add the guanciale/pancetta and cook for 2-3 minutes. Add the Barilla Basilico sauce and simmer for 2 minutes.
5. Drain the pasta 1 minute before the suggested time and toss with the sauce for 1 minute to finish cooking in the sauce.
6. Serve with grated Pecorino cheese, plenty of cracked pepper and a drizzle of Extra Virgin Olive oil.

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