food Amatriciana-Style Rigatoni recipe
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Amatriciana-Style Rigatoni recipe
    6 servings

Ingredients:

  • 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

    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 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.
  • STIR tomato mixture into Rigatoni.
  • Toss gently with cheese.
  • Transfer to serving platter.



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