A delicious blend of tomatoes, white wine, and pancetta bacon is spiced with a bit of crushed red pepper
Makes: 6 servings
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
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.