Recipe Amatriciana-Style Rigatoni (Pasta)

Required 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

Preparing/Cooking:

• 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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