Recipe: Amatriciana Style Rigatoni (using pancetta or bacon)

AMATRICIANA STYLE RIGATONI

1 (16 ounce) package rigatoni, uncooked
1/4 cup extra virgin olive oil
1 clove garlic, minced
1/2 teaspoon crushed red pepper flakes, or to taste
1 1/2 cups chopped onion
5 ounces pancetta or bacon, cut into thin strips
3/4 cup dry white wine
16 ounces plum tomatoes, peeled, seeded and chopped
salt and pepper (to taste)
1 cup freshly grated Romano cheese (for

Cook rigatoni according to package directions; drain and return to pot.

Heat oil in large skillet over low heat. Saute garlic and red pepper 4 minutes or until garlic is golden. Remove garlic and discard.

Add onions to skillet and cook over medium heat about 8 minutes until golden, stirring frequently.

Add pancetta and cook 5 minutes, stirring frequently.

Add wine and bring to boiling. Cook until wine is almost evaporated, about 8 minutes.

Stir in tomatoes and cook minutes until slightly thickened. Season to taste with salt and pepper.

Stir tomato mixture into rigatoni. Toss gently with cheese. Transfer to serving platter.

Servings: 8
Source: Barilla