Rigatoni with Pancetta Tomato Sauce (Rigatoni all'Amatriciana)

By lorik

Ingredients

• 2 Tbsp Olive oil
• 1 (12 oz.) piece pancetta, minced
• 1 tsp. crushed red chile flakes
• 1 large yellow onion, minced
• Kosher salt, to taste
• 1 cup dry white wine
• 3 (16 oz.) cans whole peeled tomatoes, crushed by hand
• 1 lb. rigatoni
• 1 ⁄2 cup grated Pecorino Romano

Preparation

Step 1

Heat oil in a 6-qt. saucepan over medium; cook pancetta until browned and crisp, 10–12 minutes. Add chile flakes, onion, and salt; cook until onion is golden, 10–12 minutes. Add wine; cook, stirring and scraping up browned bits from bottom of pan, until almost evaporated, 12–15 minutes. Add tomatoes; boil. Reduce heat to medium; cook until sauce is thickened, 45–50 minutes. Meanwhile, cook pasta in salted boiling water until al dente, about 14 minutes. Drain pasta; stir into sauce with half the pecorino. Garnish with remaining pecorino.