Rigatoni With Tomato Pancetta Recipes

Steps:

• Add the pancetta to a heavy large skillet over medium heat. Add olive oil and saute until golden brown, about 8 minutes. Add the onion and saute until tender, about 5 minutes. Season with salt. Add the garlic and red pepper flakes. Saute until fragrant, about 30 seconds. Stir in the tomato puree. Simmer uncovered over medium-low heat until the sauce thickens slightly and the flavors blend, about 15 minutes. Season the sauce with salt, to taste.
• Meanwhile, boil the linguine in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
• Toss the linguine with the sauce in the skillet, adding some of the reserved cooking liquid until the pasta is moist but being careful not to dilute the sauce. Toss with the cheese. Season with salt, to taste.

Steps:

• To prepare basic tomato sauce, heat olive oil (4 tbsp) in a pan over a medium heat.
• Add the onion and cook for 5 minutes.
• Add the chopped tomatoes to the pan along with the garlic, tomato paste, sugar and rosemary. Lower the heat and simmer for 25 - 35 minutes.
• Bring a large pan of salted water to the boil and add the rigatoni. Reduce the heat and simmer for 10 minutes, or according to packet instructions, until al dente.
• Heat the remaining oil in a large frying pan over a medium heat. Add the pancetta and cook, tossing occasionally, until it is golden brown on all sides, about 3 - 4 minutes.
• Add the tomato sauce to the pancetta, reduce heat and simmer for 2 - 3 minutes.
• Drain the rigatoni and add it to the tomato sauce. Check the seasoning and adjust if necessary.
• Stir in the parsley and serve immediately with Parmesan and a drizzle of.
• olive oil.