Recipe info Category: Italian Recipe: Amatriciana-Style Rigatoni Rating: 5.00 Contributor: n/a

Amatriciana-Style Rigatoni 1 (16 ounce) package BARILLA Rigatoni 1/4 cup extra virgin olive oil 1 clove garlic, minced 1/2 teaspoon crushed red pepper flakes, or to taste 1 1/2 cups chopped onion 5 ounces pancetta or bacon, cut into thin strips 3/4 cup dry white wine 16 ounces plum tomatoes, peeled seeded and chopped Salt and pepper to taste 1 cup freshly grated Romano cheese 1. Cook Rigatoni according to package directions; drain and return to pot. 2. 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. 3. Add wine and bring to boiling. 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. 4. Stir tomato mixture into Rigatoni. Toss gently with cheese. Transfer to serving platter.

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