In honor of the Boston Marathon, chef Delio Susi gets back to basics with his take on a carb-heavy classic, amatriciana, a prime pasta contender for a pre-race meal. Whether or not you’re lacing up your sneaks on Monday, April 16th (Delio is not, though his wife Rebecca is — it’s her fifth marathon!), you’ll still need lots of energy to cheer from the sidelines, and this dish delivers fuel and flavor thanks to guanciale, a type of cured pork similar to pancetta, and plenty of pecorino.


  • 3/4 cup rigatoni
  • 6 tablespoons guanciale, chopped
  • 1 tablespoon chopped garlic
  • 2 tablespoon red onion, finely diced
  • 1/2 cup white wine
  • 1/2 cup cherry tomatoes
  • 3 basil leaves, sliced
  • 4 tablespons pecorino
  • 2 tablespoons grana padano
  • Salt
  • Black pepper


  1. Cook pasta until done.
  2. In a saute pan, render guanciale until crispy. Add garlic and red onions and saute quickly until translucent. Then, and add white wine.
  3. Cook off alcohol and add cherry tomatoes, half of basil, salt and pepper. Simmer.
  4. When pasta is cooked, add to sauce, and toss with 2 tablespoons pecorino. Line on plate, and top with additional pecorino, grana padano and basil garnish.

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