Recipe

Amatriciana-style Rigatoni Recipe

Add Step-by-Step Photos	Mountainmama / All my dishes 1 year, 3 months ago Amatriciana is an Italian-style pasta sauce prepared with bacon or pancetta and tomatoes. Prep:20m Cook:35m Servings:6	Mountainmam
	italian style rigatoni cheese

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Ingredients

1 (16-ounce) box rigatoni pasta

5 bacon slices

1 garlic clove, minced

1/2 teaspoon dried crushed red pepper

2 tablespoons extra virgin olive oil

1 large onion, chopped

3/4 cup dry white wine

6 plum tomatoes, peeled, seeded, and chopped

Salt and pepper to taste

1 cup freshly grated Romano cheese

Garnishes: freshly grated Romano cheese, chopped fresh parsley

Directions

Cook rigatoni according to package directions; drain and keep warm.

Cook bacon in a large skillet over medium-high heat 4 to 6 minutes or until crisp. Remove bacon, and drain on paper towels. Crumble bacon. Wipe skillet clean.

Sauté garlic and crushed red pepper in hot oil in skillet over low heat 4 minutes or until garlic is golden. Increase heat to medium, add onion, and sauté 8 minutes or until golden. Add wine, stirring to loosen particles from bottom of skillet. Bring to a boil. Cook 8 minutes or until wine has almost completely evaporated. Stir in tomatoes, and cook 5 minutes or until slightly thickened. Season with salt and pepper to taste.

Stir tomato mixture and 1 cup Romano cheese into rigatoni until combined. Top with crumbled bacon; garnish, if desired. Serve immediately.

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