Rigatoni with Bacon, Onion & Balsamic Vinegar

By ccavaletti

Ingredients

• 3 3 3 Tbsp olive oil
• 8 8 1/4-inch oz meaty guanciale or pancetta, cut into 1/4-inch cubes
• 2 2 2 medium onions, finely chopped
• 4 4 4 cloves garlic, chopped
• 1 1 1 tsp sugar or acacia honey
• Salt and pepper
• 2 2 2 large fresh bay leaves
• 1 1 1 c chicken stock
• 1 1 1 Tbsp aged balsamic vinegar (the thicker, the better)
• 1 1 1 can (28 oz) San Marzano tomatoes
• 1 1 1 lb mezze rigatoni, rigatoni, or penne rigate
• Grated Parmigiano-Reggiano, for tossing and serving

Details

Servings 4

Preparation

Step 1

Bring a large pot of water to a boil for the pasta.

Heat a large saucepan or skillet over medium to medium-high. Add the oil, three turns of the pan. Add the guanciale and cook, stirring often, until the fat renders, 2 to 3 minutes.

Add the onion and garlic; season with the sugar, salt and pepper. Add the bay leaves and cook, partially covered, until the onions soften, 5 to 6 minutes.

Add the stock and vinegar and cook, stirring often, until absorbed into the onions, 2 to 3 minutes more.

Add the tomatoes and cook, stirring occasionally and breaking them up with a spoon. Let the sauce simmer until ready to serve.

Salt the boiling water and add the pasta. Cook until 1 minute shy of package directions. Reserve 1 cup of the cooking water, then drain.

Remove the bay leaves from the sauce.

Toss the pasta, cooking water, and a handful of cheese with the sauce until the pasta is coated.

Serve in shallow bowls and pass more cheese at the table.

From Everyday with Rachael Ray, February 2018