Shelly's Recipe

RIGATONI WITH CREAMY TOMATO AND SMOKED ITALIAN PANCETTA

Category: Pasta

1 box rigatoni, cooked al dente, drained
1/3 cup extra virgin olive oil
2 cups onions, chopped
1/4 pound smoked pancetta, chopped
1 pound tomato, coarsely chopped
8 leaves fresh basil
1/4 tsp salt
1/8 tsp black pepper, freshly ground
1/3 cup heavy cream
2/3 cup romano cheese, freshly grated

While pasta is cooking, heat pancetta in large skillet over medium heat about 3 minutes, stirring occasionally. Remove pancetta from skillet and drain fat.

Heat oil in same skillet over medium-high heat. Add onion; saute 5 to 7 minutes or until tender, stirring occasionally. Add pancetta, tomatoes, basil and seasoning. Reduce heat to medium-low; cook 10 minutes, stirring occasionally.

Stir in cream and continue cooking 2 additional minutes. Pour tomato cream mixture into blender or food processor; blend until creamy.

Return rigatoni to pot and add tomato cream sauce; toss. Sprinkle with cheese; transfer to serving platter. Garnish with additional basil, if desired. Serves 4-6