Spicy Rigatoni (Rigatoni all’Amatriciana)

By á-122

Ingredients

• 1 lb. rigatoni
• 1/4 c. extra virgin olive oil
• 1/4 c. thick cut bacon, slived crosswise about 1/4 inch thick
• 1 medium red onion, halved and thinly sliced
• 1 clove garlic, chopped
• 1 t. crushed red pepper
• 1 1/4 c. strained tomatoes
• 1/2 cup freshly grated pecorino cheese, plus more for serving
• 1/2 c. chopped parsley, plus more for garnish

Details

Servings 6

Preparation

Step 1

1. In a large saucepan, cook the rigatoni until al dente. Drain the pasta, reservinc 1 c. of the cooking water.
2. In a large sauce pan, heat the olive oil. Add the bacon and conion and cook over moderately high heat, stirring occasionally, until the onion is oft and the bacon is brown, 5 to 7 minutes. Add the tomato past and crushed red pepper and cook, stirring for 1 minutes. Stir in the strained tomatoes and bring the sauce just to a simmer.
3. Add the pasta reserved cooking water to the sauce and cook over moderate heat, tossing until the pasta is coated. Remove from the heat and stir in the ½ cup each of cheese and parsley. Season the pasta with salt and trasfer to bowls. Garnsh with chopped parsley and serve, passing more cheese at the table.