Rigatoni with Pancetta and Tomato Sauce

Name: Rigatoni with Pancetta and Tomato Sauce
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Ingredients: 12 oz rigatoni; 5 oz diced pancetta; 1 tbsp extra-virgin olive oil; 1 null medium onion, finely chopped; 2 null garlic cloves, minced; 14 oz crushed tomatoes; 2 tbsp dry white wine (optional); 0.5 cup chicken or vegetable broth; null null pinch of dried oregano; null null salt, to taste; null null freshly ground black pepper, to taste; null null grated Parmesan cheese, for serving

#Easy #Italian Cuisine #Fried

Total Time35mins

Rating0.0/ 5.0

Servings4people

Julia Molina

@juliia

Ingredients

rigatoni12 oz

diced pancetta5 oz

extra-virgin olive oil1 tbsp

medium onion, finely chopped1

garlic cloves, minced2

crushed tomatoes14 oz

dry white wine (optional)2 tbsp

chicken or vegetable broth0.5 cup

pinch of dried oregano

salt, to taste

freshly ground black pepper, to taste

grated Parmesan cheese, for serving

Instructions

Heat the olive oil in a large skillet over medium heat. Add the pancetta and cook until golden and crisp, about 5 minutes. Transfer the pancetta to a paper towel–lined plate. Discard all but 1 tablespoon of the fat from the skillet.

Add the chopped onion to the reserved fat and cook over medium-low heat for 5 to 7 minutes, until translucent.

Stir in the minced garlic and cook for 1 minute more. Add the crushed tomatoes, white wine (if using), broth, and oregano. Season with salt and pepper to taste. Bring to a simmer, then reduce the heat to low and cook for 15 to 20 minutes, stirring occasionally.

Meanwhile, bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente according to the package instructions, about 10 to 12 minutes. Drain well.

Return the drained pasta to the skillet with the sauce and toss gently to coat. Stir in the crispy pancetta.

Rigatoni with Pancetta and Tomato Sauce

Julia Molina

Ingredients

Instructions

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