Rigatoni Allamatriciana
Categories: Pasta
Italian,
1 1/2 pounds of rigatoni
1 large onion, finely chopped
1 clove garlic, chopped
2 ounces of pancetta bacon
Extra virgin olive oil
1 1/2 cups of Italian tomatoes
Parmigiano-Reggiano
Fresh ground black pepper
Cut pancetta bacon into very fine julienne strips. In a large skillet, sauté
the onion in oil over medium heat until it starts to become transparent. Add
the pancetta and fry gently until the onion is golden brown and the pancetta
transparent. Add the tomatoes, salt and pepper, and cook over high heat for
10 minutes. Meanwhile cook the pasta uncovered in boiling salted water,
stirring occasionally with a plastic or wooden fork. For cooking time, see
package instructions. When the pasta is ready, drain in a colander, then add
to the sauce over low heat. Mix gently, top with cheese and serve
immediately. 4 Servings |
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