Rigatoni Amatriciana-style

Makes 4 to 6 servings
Prep Time: 20 min
Cooking Time: 35 min

Ingredients:

• 1/4 - cup extra virgin olive oil
• 1 - clove garlic, minced
• 1/2 - teaspoon or to taste crushed red pepper flakes
• 1-1/2 - cups chopped onion
• 5 - ounces pancetta or bacon, cut into strips
• 3/4 - cup dry white wine
• 16 - ounces plum tomatoes, peeled, seeded and chopped
• Salt to taste
• Freshly ground black pepper to taste
• 1 - box (16 ounces) Rigatoni
• 1 - cup freshly grated Romano cheese

Directions:

1. In a large skillet over low heat, heat oil. Sauté garlic and red pepper 4 minutes or until garlic is golden yellow. Remove garlic and discard.
2. To the skillet add onions and cook over medium heat about 8 minutes until golden, stirring frequently.
3. Add pancetta and cook 5 minutes, stirring frequently.
4. Add wine and bring to boiling. Cook until wine is almost evaporated, about 8 minutes.
5. Add tomatoes and cook 5 minutes until slightly thickened.
6. Season to taste with salt and pepper.
7. Cook Rigatoni according to package directions. Drain and return to pot.
8. Stir tomato mixture into Rigatoni. Toss gently with cheese. Transfer to serving platter.

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