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Pastene Rigatoni All’Amatriciana

Ingredients

4 slices pancetta, diced
½ medium onion, chopped
¼ tsp red pepper flakes
1 tsp Pastene Minced Garlic
1 28 oz can Pastene Italian Peeled Tomatoes
1 Tbsp butter
16 oz Pastene Italian Rigatoni
½ cup fresh basil, chopped
¼ cup fresh parsley, chopped
salt and pepper to taste
¼ cup Pastene Grated Parmesan Cheese

Directions

  • Cook pancetta in a large skillet over medium high heat until crisp, about 5 minutes. Drain all but 2 tablespoons of fat from the skillet. Remove the pancetta and set aside. 
  • In same skillet with fat, cook onions, garlic and red pepper flakes, for 5 minutes.  
  • Add tomatoes and butter and simmer for 10 minutes, breaking up tomatoes with a wooden spoon. 
  • Bring a large pot of salted water to a boil and cook pasta until al dente. Drain well and set aside, reserving ½ cup of pasta water
  • Add pancetta, fresh basil, parsley, salt and pepper into sauce.
  • Toss pasta and sauce together. If the sauce seems too thick, add some of the reserved pasta water and toss again.
  • Serve topped with parmesan.

Product Used

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