Pork Belly Rigatoni

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Pork belly rigatoni is a Southern interpretation of the Italian all’Amatriciana!




  • 8 oz rigatoni
  • 1 TBL olive oil
  • 810 oz pork belly
  • 1/3 cup Italian dry white wine
  • 11/3 cup crushed marzano tomatoes
  • 1 TBL tomato paste
  • 1/2 cup pecorino romano cheese – grated
  • Ground white pepper – to taste
  • Salt – to taste
  • 1 oz pecorino romano cheese – shredded or shaved for garnish


  1. Slice the pork belly thinly (1/8th inch) and pound them with a meat tenderizer until paper thin.
  2. Slice the strips into 1/2″ to 3/4″ pieces
  3. Boil your rigatoni while making the sauce in a generously salted pot of water, but stop 1 minute before the providers recommended time
  4. Cook the pork belly pieces in the olive oil over medium heat until they render their fat and begin to crisp. Do not overcook because you want the pork to remain tender
  5. Pour in the wine and simmer the pork for 1 minute, then remove the pork with a slotted spoon and set aside. Leave the fat in the pan
  6. Add the crushed tomatoes and tomato paste to the wine/fat mixture
  7. Simmer on low and stir until the sauce combines and begins to thicken – about 10-12 minutes
  8. Season the sauce with salt and pepper to taste
  9. Reserve some pasta water in case you need to thin the sauce
  10. Drain the rigatoni then add it and the pork to the sauce. Stir to combine and coat the pasta
  11. Stir in the grated pecorino romano
  12. Serve with a light cheese garnish and a glass of the remaining white wine