Side Pannel
Rigatoni All'amatriciana (Rigatoni with Pance
Rigatoni All'amatriciana (Rigatoni with Pance
- Recipe Submitted by ADMIN on 09/26/2007
Category: Pasta, Italian
Ingredients List
- 1 1/2 lb Rigatoni
- 1 lg Onion; finely chopped
- 1 cl Garlic; chopped
- 2 oz Pancetta bacon
- Extra virgin olive oil
- 1 1/2 c Italian tomatoes
- -canned, peeled, hand broken
- Parmigiano-Reggiano
- -freshly grated
- Fresh ground black pepper
Directions
Cut pancetta bacon into very fine julienne strips. In a large skillet,
saute 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.
saute 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.
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