-
1
Grind the chile flakes in a coffee grinder until they become a fine powder. Set aside; use for purposes well beyond this recipe.
-
2
Make the pomodoro. In a large stainless-steel skillet over medium heat, coat the bottom with olive oil, then add the crushed garlic. Cook until fragrant, 3 to 5 minutes. Add the crushed tomatoes and season with Kosher salt and pepper.
-
3
Lower the heat slightly and allow to reduce for approximately 30 minutes, adding the fresh marjoram leaves a few minutes before the sauce finishes cooking. Run the pomodoro sauce through a food mill and set aside.
-
4
Bring a large pot of heavily salted water to a boil and cook the rigatoni until al dente (according to the instructions), reserving a few tablespoons of the pasta water.
-
5
Meanwhile, make the Amatriciana sauce: To a large, heavy-bottomed stainless steel skillet over medium heat, add the guanciale and a small drizzle of olive oil. Let the fat render out of the guanciale until it becomes slightly crisp, stirring occasionally, 15 minutes. Season with a large pinch of chile powder, then take the sauce off the heat and let it cool for a few minutes.
-
6
Return the skillet to low heat. Tilt the skillet away from you, eyeballing how much pork fat has rendered out of the guanciale. Add approximately the same amount of pomodoro sauce to the top of the skillet, letting it slide down towards the pork fat. (This will reduce the splattering.) Increase the heat to medium and stir rapidly or shake the pan to get the pomodoro and pork fat to incorporate, 5 minutes.
-
7
Add the rigatoni to the sauce along with the reserved pasta water and a large pinch of Pecorino Romano cheese and stir to coat.
-
8
Serve the pasta immediately with more freshly grated Pecorino Romano.
