Amatriciana Rigatoni with Pancetta and Tomatoes
(Rigatoni alla Amatriciana con Pancetta e Pomodoro)
Yield: 50 servings
Ingredients
8 oz garlic, peeled
5 tsp red pepper flakes
5 cups extra virgin olive oil
5 lb onions, finely chopped
5 lb pancetta, cut into thin strips
8 cups dry white wine
10 lb plum tomatoes, peeled, seeded, and chopped
to taste salt and ground black pepper
12 lb pre-cooked Barilla Rigatoni
3 lb Pecorino Romano cheese, freshly grated
Cook garlic and red pepper flakes in oil in a large skillet over medium heat
until garlic is golden. Remove garlic and discard.
Add onions to skillet and cook until lightly browned.
Add pancetta; cook and stir.
Add wine, bring to a boil and simmer until wine evaporates.
Add tomatoes, salt and freshly ground black pepper and simmer until just thickened.
Add pre-cooked pasta to sauce and heat until thoroughly heated.
Add Pecorino Romano cheese before serving.
Pre-cooking Barilla Pasta:
• Use one part pasta to five parts strong salted water.
• Add pasta to boiling water and stirred at once.
• Cook for seven minutes.
• Cool in ice water and drain very well, add some olive oil.
• Cover well and store in refrigerator until usage.
Note:
All short cut pasta can be substituted by another short cut. Be creative!
