Amatriciana-Style Rigatoni
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Serves/Makes: 6
Ready in: < 30 minutes
- 1 package (16 ounce size) rigatoni pasta
- 1/4 cup extra virgin olive oil
- 1 clove garlic, minced
- 1/2 teaspoon crushed red pepper flakes, or to taste
- 1 1/2 cup chopped onion
- 5 ounces pancetta or bacon, cut into thin strips
- 3/4 cup dry white wine
- 1 can (16 ounce size) diced plum tomatoes
- salt and pepper, to taste
- 1 cup freshly grated Romano cheese
Cook the pasta in boiling water as directed on the package. Drain well and keep warm. While the pasta is cooking, heat the oil in a large skillet over medium heat. Add the garlic and crushed red pepper. Cook, stirring frequently, for 1 minute. Add the onion to the skillet and cook, stirring frequently, for 3-4 minutes or until soft. Add the pancetta and cook, stirring frequently, for 2 minutes. Add the wine to the skillet and bring to a boil. Let cook until the liquid has almost completely evaporated. Stir the tomatoes into the skillet and cook for 5 minutes, stirring frequently. Season the tomato mixture with salt and pepper. Add the tomato mixture to the pasta and mix well. Toss the pasta with the cheese and serve immediately.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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