Rigatoni with Pancetta Tomato Sauce
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
Directions
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Heat oil in a 6 quart saucepan over medium heat; cook pancetta until browned and crisp, about 10–12 minutes.
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.
Add crushed tomatoes; boil; reduce heat to medium; cook until sauce is thickened, 45–50 minutes.
While tomato mixture is still cooking, cook the rigatoni in well salted boiling water until al dente, about 14 minutes. Drain; carefully stir into sauce with 1/4 c. Pecorino Romano cheese.
Garnish with the remaining cheese.