| 1 box (16 ounces) | BARILLA Rigatoni |
| 1/4 cup | extra virgin olive oil |
| 1 clove | garlic, minced |
| 1/2 teaspoon or to taste | crushed red pepper flakes |
| 1-1/2 cups | chopped onion |
| 5 ounces | pancetta or bacon, cut into strips |
| 3/4 cup | dry white wine |
| 16 ounces | plum tomatoes, peeled, seeded and chopped |
| to taste | salt |
| to taste | freshly ground black pepper |
| 1 cup | freshly 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.