Rigatoni All'Amatriciana

You can never have too many pasta recipes. Do you feel me?

Rigatoni All'Amatriciana was a hit in my house. Pancetta sizzles up in a pan, followed by onions, red pepper and garlic. Add tomatoes and simmer for about 20 minutes and dinner is basically done.

Sometimes a big bowl of pasta is just right. In my opinion, that's all the time!

Traditionally, amatriciana sauce is served with bucatini - thick spaghetti with a hole in the middle. But my little man requested rigatoni - one of his fave pasta shapes - and the sauce worked really well with it.

I finished my dish with grated cheese, which is traditional for amatriciana. But, I also added a handful of fresh chopped parsley for some brightness. This add is non-traditional, but I thought it was a fab touch.

You could totally double this recipe and freeze a batch for use at a later time.

If you are unfamiliar with pancetta, it is an Italian bacon.

It is less fatty than American bacon. I always keep some sliced on hand in my freezer and just pull it out when I need to use some and pop the remaining slices back in the freezer for use later on.

Rigatoni All'Amatriciana
(4 servings)

3/4 pound rigatoni

4 slices of pancetta, chopped
1 medium onion, chopped
4 cloves garlic, minced
1/4 tsp. red pepper flakes
1/4 cup flat-leaf parsley, chopped
3 Tbsp. grated parmigiano cheese, plus more to serve
1 Tbsp. extra virgin olive oil
1 28 ounce can crushed tomatoes, I like Cento

In a large pot of salted boiling water, cook rigatoni as per the instructions on the box.

Meanwhile, in a large saucepan heat olive oil over medium heat. Brown pancetta, about 5 to 8 minutes. Pancetta should be crispy and fragrant.

Add onion and cook for five minutes longer. Onion should be soft and glistening in the oil.

Add red pepper flakes and garlic. Cook for another minute or two.

Add crushed tomatoes. Season with salt and pepper. Bring to a simmer.

Partially cover the pan and cook for about 20 minutes over low heat. You want a calm bubble. Stir occasionally.

Add three tablespoons of parmigiano cheese. Stir.

In a serving bowl, add two ladles of sauce. Using a spider strainer, add the pasta directly from the cooking water into the serving bowl. Ladle in about two to three more cups of sauce. Ladle in a cup or so of pasta cooking water. Toss to coat the pasta. Top with fresh parsley and serve with extra sauce and grated cheese.