Rigatoni Allamatriciana (rigatoni With Pance Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 lbs: Rigatoni,
1 large: Onion, finely chopped
1 centiliter: Garlic, chopped
2 ounce: Pancetta bacon,
Extra virgin olive oil,
1 1/2 cup: Italian tomatoes canned, peeled, hand broken
Parmigiano-Reggiano freshly grated,
Fresh ground black pepper,
Directions:
Cut pancetta bacon into very fine julienne strips. In a large skillet,
saute the onion in oil over medium heat until it starts to become
transparent. Add the pancetta and fry gently until the onion is golden
brown and the pancetta transparent. Add the tomatoes, salt and
pepper, and cook over high heat for 10 minutes. Meanwhile cook the
pasta uncovered in boiling salted water, stirring occasionally with a
plastic or wooden fork. For cooking time, see package instructions.
When the pasta is ready, drain in a colander, then add to the sauce
over low heat. Mix gently, top with cheese and serve immediately.
Source from luhu.jp
saute the onion in oil over medium heat until it starts to become
transparent. Add the pancetta and fry gently until the onion is golden
brown and the pancetta transparent. Add the tomatoes, salt and
pepper, and cook over high heat for 10 minutes. Meanwhile cook the
pasta uncovered in boiling salted water, stirring occasionally with a
plastic or wooden fork. For cooking time, see package instructions.
When the pasta is ready, drain in a colander, then add to the sauce
over low heat. Mix gently, top with cheese and serve immediately.
Source from luhu.jp