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Amatriciana-style Rigatoni (Rigatoni all'Amatriciana)

Ease of preparation:  

Prep Time: 20 minutes

Cook time: 35 minutes

Servings: 4-6

Regions: Lazio

Wine pairing: Red

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Ingredients

1/4 cupextra virgin olive oil
1 clovegarlic, minced
1/2 teaspoon or to tastecrushed red pepper flakes
1-1/2 cupschopped onion
5 ouncespancetta or bacon, cut into strips
3/4 cupdry white wine
16 ouncesplum tomatoes, peeled, seeded and chopped
to tastesalt
to tastefreshly ground black pepper
1 box (16 ounces)Barilla Rigatoni
1 cupfreshly grated Romano cheese


HEAT oil in large skillet over low heat. Sauté garlic and red pepper 4 minutes or until garlic is golden yellow. Remove garlic and discard.ADD onions to skillet and cook over medium heat about 8 minutes until golden, stirring frequently. Add pancetta and cook 5 minutes, stirring frequently.ADD wine and bring to boiling. Cook until wine is almost evaporated, about 8 minutes. ADD tomatoes and cook 5 minutes until slightly thickened. Season to taste with salt and pepper.COOK Rigatoni according to package directions; drain and return to pot.STIR tomato mixture into Rigatoni. Toss gently with cheese. Transfer to serving platter



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