Ingredients
4 | thick pancetta slices, 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.