Rigatoni, Hot Red Datterino Tomato Sauce, And Pancetta

Serve 4-5 people

Ingredients:

1. 500 gr of Leonessa Rigatoni

2. 20.5 oz of red datterino tomato sauce with hot pepper

3. 50 gr of celery

4. 30 gr of onion 

5. A glass of white wine

6. 80 gr of pancetta or bacon

7. Extra virgin olive oil

8. 100 gr of pecorino

9. Salt & pepper to taste

 

Process:

1. Wash and peel the onion and celery, then cut the bacon into strips.

2. Prepare a sauté with the onion, celery and bacon.

3. Deglaze with the white wine, then add the red datterino tomato sauce(with hot pepper) to cook.

4. Meanwhile, Cook the Rigatoni in a pot with salted water and drain it "al dente".  

5. While the pasta are cooking, add a ladle of cooking water in sauce pans if the sauce is getting dry.

6. Add pasta to the sauce and stir in the pecorino.

7. Ready and serve.

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