Rigatoni With Tomato & Pancetta

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READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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