Description

This is a wonderful American version of a classic Italian dish. It is loaded with salty pancetta or bacon, crushed red chile flakes, crushed tomatoes, pasta and white wine and last, but not least, Pecorino Romano cheese. Enough said!

Ingredients

• 2 T. olive oil
• 12 oz. piece pancetta, minced (or bacon)
• 1 t. crushed red chile flakes
• 1 large yellow onion, minced or grated
• 2 garlic cloves, minced
• kosher salt, to taste
• freshly ground black pepper, to taste
• 1 c. dry white wine
• 3 (16 oz.) cans whole peeled tomatoes, crushed by hand (San Marzano are the best)
• 1 lb. rigatoni
• 1⁄2 c. grated Pecorino Romano cheese, divided

Steps

1. Heat oil in a 6 quart saucepan over medium heat; cook pancetta until browned and crisp, about 10–12 minutes.
2. Add crushed red chile flakes, onion, salt and pepper; cook until onion is golden, 10–12 minutes. Add garlic, cook 1 minute; add wine; cook, stirring and scraping up browned bits from the bottom of the pan, until almost evaporated, 12–15 minutes.
3. Add crushed tomatoes; boil; reduce heat to medium; cook until sauce is thickened, 45–50 minutes.