Pasta Amatriciana

Name: Pasta Amatriciana
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 1/4 lb pancetta, chopped; 2 tablespoons extra virgin olive oil; 3 garlic cloves, minced; red pepper flakes (a couple of shakes); 1/2 medium Spanish onion (minced or grated); 1 (28 ounce) can crushed tomatoes; 2 sprigs fresh oregano, chopped; 2 -3 tablespoons chopped fresh flat leaf parsley; 1 lb penne or 1 lb rigatoni pasta, cooked until al dente

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Recipe by ratherbeswimmin

From Rachael Ray

READY IN: 30mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

¹⁄₄

lb pancetta, chopped
2

tablespoons extra virgin olive oil
3

garlic cloves, minced
red pepper flakes (a couple of shakes)
¹⁄₂

medium Spanish onion (minced or grated)
1

(28 ounce) can crushed tomatoes
2

sprigs fresh oregano, chopped
2 -3

tablespoons chopped fresh flat leaf parsley
1

lb penne or 1 lb rigatoni pasta, cooked until al dente

DIRECTIONS

In a large skillet, brown pancetta over medium heat; remove from pan and drain on paper towels; wipe out the pan.
To the pan, add olive oil, garlic, and crushed red pepper; heat until the garlic speaks.
Add in the onion; cook 5 minutes to sweeten the onion.
Add in the tomatoes and herbs; stir in reserved pancetta.
Heat through and decrease heat to low; simmer until the pasta is cooked, drained and ready to serve.
Combine the sauce and pasta in a hot pot and dump onto a serving platter.

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