Rigatoni with Tomato, Pancetta and Chèvre

By Tufgrlz

Ingredients

• 4 vine-ripened tomatoes (campari or similar variety)
• Olive oil, for drizzling
• Salt, to taste
• 1/2 cup cubed pancetta or guanciale (approximately 1⁄3-inch cubes)
• 1/2 log chèvre with a bloomy rind (approximately 5 ounces)
• 14 ounces rigatoni

Preparation

Step 1

Preheat an oven to 350˚F. Cut the tomatoes length-wise and arrange them in an oven pan with the cut side facing up. Drizzle them with olive oil, and sprinkle with salt. Distribute the pancetta throughout the pan.

Bake in the oven for about 20 minutes, until the tomatoes are soft. Cut the chèvre into ½-inch rounds and place one piece on top of each tomato. Increase the heat to 375˚F, or broil, for approximately 10 minutes, or until the pancetta is crispy and the melted cheese is golden brown.

Cook the rigatoni according to package directions. Drain the pasta, and place it in a large serving bowl. Mix in a few drops of olive oil so the pasta doesn’t stick together.
With a wooden spoon, place the halved tomatoes with the melted cheese and pancetta on top of the pasta and drizzle with olive oil. Mix the pasta (the cooked tomatoes will dissolve, forming the “sauce”) tableside, and serve individual portions. Serves 4.

Wine Pairing: Because of the creamy chèvre and savory pancetta, Coli suggests a bold red wine with enough acidity to cut though the fattiness of the dish. An excellent choice would be Elvio Cogno’s Vigna del Mandorlo Dolcetto d’Alba. Or reach a little further south for Valiano’s Poggio Teo Chianti Classico.