Ingredients: The amatriciana sauce is composed of fresh peeled tomato, bacon 40 gr. di Montefiascone, 1 teaspoon of olive oil.
Rigatoni Mancini pasta: 500gr pack to be cooked, with Java pepper or Cubeba toasted and pounded in mortar and Pecorino romano black guard 30 gr supplied separately.

Preparation: Cook the pasta in salted, boiling water. Pour the contents of the jar into a large pan. When cooked, drain the pasta and put it in a pan with the sauce. If the pasta turns out to be too thick, add a little cooking water. Mix by skipping it for a minute and serve very hot. Sprinkle with pecorino cheese and a pinch of cubeba pepper.