Place a large pot of water to boil, making sure to a handful of salt. Once boiling, throw in rigatoni and cook for approximately 7-8 minutes, or until the pasta is al dente. In the meantime, heat up an iron pan and add chopped guanciale. Once the fat is practically melted away, add pomodoro. Note: you do not need to add anv olive oil at all. Allow the guanciale/tomato mixture to cook down whil. gently break apart the peeled tomatoes by mixing with a wooden spoon.