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| Recipe Name |
Rigatoni Alla Amatriciana |
| Category |
Rice, Pasta, & Cereal |
| Servings |
5-6 |
| Origin |
CoolSavings |
| Ingredients |
16 oz. Rigatoni
1/2 cup extra virgin olive oil
1 clove garlic, minced
1/2 tsp crushed red pepper flakes, or to taste
1-1 1/2 cups chopped onion
5 oz pancetta or bacon, cut into thin strips
3/4 cup dry white wine
16 oz plum tomatoes, peeled, seeded, and chopped
Salt and pepper to taste
1 cup freshly grated romano cheese
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| Instructions |
Cook rigatoni according to package directions, drain and return to pot.
Meanwhile, heat oil in large skillet over low heat. Saute garlic and red pepper 4 minutes or until garlic is golden. Remove garlic and discard.
Add onions to skillet and cook over medium heat about 8 minutes until golden, stirring frequently. Add pancetta and cook 5 minutes, stirring frequently.
Add wine and bring to a boil. Cook until wine is almost evaporated, about 8 minutes. Stir in tomatoes and cook 5 minutes until slightly thickened.
Season to taste with salt and pepper.
Stir tomato mixture into rigatoni. Toss gently with cheese. Transfer to serving platter.
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