This Rigatoni-Pasta recipe with shallots and guanciales is based on a traditional bowl from Emilia-Romagna, where they grow sweet Romagna scale. It’s easy to make, extremely tasty, and of course you can use other types of shallots too!
Rigatoni Con Scalogno di Romagna é Guanciale.
One of the many things I love about Italy is that every Italian region is known for cultivation, production and processing of certain foods. Some products or crops are especially for only one or two regions (thinking gorgonzola cheese). Others are mostly grown or produced only in the south (tomatoes) or north (risotto rice). A few can be found in almost all the Italian peninsula (olive oil).
Food from Emilia-Romagna.
The Emilia-Romagna region produces a lot of beloved foods. Most Italian food lovers know the Parmgiano Reggiano, Balsamico Dick from Modena or Prosciutto di Parma (Parma him).
But this region is also famous for vegetables such as asparagus, garlic and shallots. The latter known as Scalogno di Romagna (Romagna shallots) is a type of shallots that are only grown in 3 areas of Emilia-Romagna; In the provinces of Bologna, Forli and Ravenna.
More about Romagna shallots.
Scalogno di Romagna is a pear -shaped shallots that are said to have origin in Palestine. However, Shalloots have been cultivated in Italy for 5,000 years. Apparently the ancient Romans liked them! Romagna Shallot is a purple white color. But it is wrapped in an external skin in different colors, from copper to reddish brown.
The taste of these shallots is certainly special, stronger and more fragrant than an onion and sweeter than garlic. This makes it very versatile at a gastronomic level. In fact, it is widely used in regional cuisine and often included in pasta recipes such as this rigatoni paste with shallots and guancials (pork/jowl).
The pasta.
For this shallots pasta recipe I used dried rigatoni. Rigatoni is a type of paste with grooves or combs that run down to the length of each tube. In fact, the name Rigatoni comes from the Italian ‘Menigen’, which means ridged, grooved or lined. This is a popular pasta throughout Italy, but especially in Sicily and in Rome.
However, you can also use other pasta types with this shallots -based sauce. In Emilia-Romagna you can find pasta with shallots made with garganelli or flat egg pastes such as tagliolini, known as curzul on the local dialect, or tagliatelle, another well-known Emilia-Romagna food product.
Rigatoni Pasta with Romagna shallots.
There are a few different versions of pasta with Romagna scale. Some include tomatoes (canned tomatoes or fresh), especially if made without meat. In fact, the simplest version is made with straight pasta, Romagna shallots and tomatoes!
Other versions may include pancetta or guancial with or without tomatoes. I used tomatoes and guancial. Guanciale is healed pork or cheek and is the starry ingredient in a variety of classic pasta recipes such as carbonara, alla gricia and amatriciana. Of course, you can use pancetta instead. A mild Italian sausage would also work well in this recipe.
What is the difference between Guancial and Pancetta?
You can ask what is the difference between pancetta and guancial. First, price and availability. Pancetta is usually easier to find and costs less (even here in Italy). But both are not -smoked cured pork. Pancetta comes from the stomach and guancial from jowl or cheek.
Guanciale certainly has a stronger taste than pancetta. However, it is softer and more delicate, and the fat often melts away and gives more flavor to the bowl. That said, Pancetta is also delicious and better if you want crispy pieces in your bowl!
Make this Rigatoni paste with shallots.
Although this bowl is traditionally made with Romagna Skalotte, you can use other types of shallots. Look for cute. However, I would not recommend onions!
Except for shawl on bulbs, tomatoes and guancial (pork/jowl) or pancetta is all you need some extra virgin olive oil, white wine, tomato concentrate (tomato paste), torn Parmigiano (Parmesan Ost) and of course the pasta pasta!
Step by step instructions.
1) Prepare the ingredients; Peel and slices thin shallots, cut guancial into thin short strips and wash the cherry tomatoes and halve them.
2) Sauter shallots and guancial in a small olive oil over a medium heat until the shawl onion is softened and guancial fat begins to melt and brown slightly.
3) Add white wine and let the alcohol evaporate. Then add the tomato concentrate and a little water. Mix everything together.
4) Add cherry tomatoes. Cook the tire over a low heat for about 20 minutes.
5) While the sauce is cooked, place a large saucepan with water on rigatonia. Add salt when it starts to boil and cook again. Cook Rigatoni al dente according to the instructions on the package.
6) Save some of the pasta water and drain the pasta. Add it to the shallots. Mix everything over a low heat. If the sauce seems dry, add some of the pasta cooker water.
7) Serve your Rigatoni pasta with shallots immediately with grated Parmigiano and possibly some crushed red pepper flakes (peperoncino) if you would like to spice it a little.
What to do with leftovers.
You can keep any residue rigatoni with shallots in a sealed container in the refrigerator for up to 3 days. Remains are delicious baked with a sprinkle of more parmesan cheese on top. You can also reheat the pasta and shallots in the microwave. I do not recommend freezing this dish.
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A quick and light rigatoni recipe.
This is a quick, light and delicious recipe that can be made in almost the time it takes to boil the water and boil your pasta. Perfect for busy weekdays and when you don’t want to spend a lot of time in the kitchen!
Like many other simple Italian pasta recipes, Rigatoni pasta with shallots and guancial is incredibly tasty despite the few ingredients. I’m sure you’re agreeing when you try it!
If you make this pasta with shawl onion recipe, I would love to hear how it turns out and if you liked it. So please leave a comment here on the blog or on Pasta Project Facebook page.
Looking forward to hearing from you!
Buon Appetito!
Some other pasta dishes from Emilia-Romagna
- Tagliatelle Bolognese
- Lasagna Al Forno with Bolognese
- Garganelli Alla Zingara
- Baked Passatelli with Pancetta and Pine Nuts
- Gramigna with sausage
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Rigatoni Pasta with Sjalottøn and Guancial.
The super tasty traditional recipe from Emilia-Romagna is pretty quick and easy to make and perfect for dinner takers weekday. The absolutely delicious combination of shawl on bulbs, tomatoes and guancial/pancetta will ensure that it becomes a regular family favorite!
Ingredients
- 14 ounces Rigatoni Pasta or Garganelli
- 6-8 Sweet shallots peeled and sliced
- 7 ounces Guancial or pancetta thick slices cut into juliennes
- 12 Cherry or Date Tomatoes
- ½ glass White wine
- 2 ounces Parmigiano (Parmesanost) Freshly grated
- 2 tablespoon Extra virgin olive oil
- 1 tablespoon tomato concentrate
- salt to pasta and taste
- Black pepper to taste
Instructions
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Peel the shawl onion, and slice them nicely, wash the tomatoes and cut them into halves or quarters. Then cut guancial or pancetta into julienne strips.
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Heat the olive oil in a frying pan or frying pan. Add shallots and guancials. Cook over a medium of heat until the shawl on soft bulbs soften and the fat from Guancial begins to melt and brown. (about 10 minutes) Add the white wine Turn up the heat and let the alcohol evaporate.
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Add tomato paste, salt and pepper and a little water (½ cup). Stir in to spread the pasta evenly. Add the halved tomatoes and cook the tire over a low heat for about 20 minutes. Add some of the pasta cooker water towards the end if the sauce seems dry.
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While the sauce is cooked, put on a water to boil to the pasta. Add salt when it starts to boil and cook again! Cook pasta al dente according to the instructions on the package. If you use fresh or homemade pasta, it won’t take long. Save some of pasta cooking water. Empty the pasta and add it to the sauce.
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Mix everything well and serve sprinkled with grated Parmigiano and a little more black pepper.
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Notes
Either Guanciale or Pancetta can be used in this recipe.
Remains are delicious baked with a sprinkle of cheese on top.
Nutrition
Calories: 829KcalCarbohydrates: 83gProtein: 20gFat: 46gSaturated fat: 15gPoetOgeraturated fat: 1gEnhOsaturated Fat: 5gCholesterol: 53mgSodium: 475mgPotassium: 510mgFiber: 5gSugar: 7gVitamin A: 312IuVitamin C: 16mgCalcium: 44mgIron: 2mg
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