Rigatoni All'Amatriciana

Rigatoni All'Amatriciana
Rigatoni All'Amatriciana

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 6

    tbsp olive oil

  • 1/2

    pound pancetta, sliced about 1/4 inch thick

  • 1/3

    cup chopped white onion

  • 2

    cloves garlic, minced

  • 1/4

    cup white wine

  • 1

    (28 oz) can whole peeled tomatoes

  • Salt

  • Ground black pepper

  • 1/4

    tsp red pepper flakes or to taste

  • 8-10

    leaves fresh basil, chopped

  • 3-6

    tbsp butter, optional

  • 1/2

    pound rigatoni, cooked and drained

  • Grated Parmesan or Romano cheese, for garnish

Directions

In a heavy deep skillet, heat olive oil over medium heat. Chop pancetta into 1/4 inch cubes; add olive oil and cook 1 to 2 minutes. Stir in onion and garlic; cook 1 to 2 minutes, being careful not to scorch garlic. Stir in wine and cook for another minute or two. Meanwhile, drain tomatoes, reserving juice. Chop tomatoes finely. Add tomatoes and juice to skillet; stir in salt and black pepper to taste and red pepper flakes. Bring to a simmer, then reduce heat and let simmer uncovered about 20 minutes, until liquid is reduced by at least half. Stir in basil. If desired, add butter to thicken and flavor the sauce. Toss with hot pasta. Garnish with a sprinkling of cheese.

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