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Rigatoni With Crispy Pancetta, Diced Tomatoes, Black Olives and Asiago Cheese

Ease of preparation:  

Prep Time: 5 minutes

Cook time: 10 minutes

Servings: 4-6

Regions: 

Wine pairing: Red

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Ingredients

1 boxBARILLA Rigatoni
1 wholeonion, julienne
1 cuppancetta, julienne
1 can (15 ounces)diced tomatoes
¼ cupblack olives, chopped
3 tablespoonsextra virgin olive oil
¼ teaspoonchili flakes
½ cupAsiago cheese, grated


BRING a large pot of salted water to a boil.
HEAT a large skillet and add the olive oil. Add onions and cook until onions begin to caramelize.
ADD chilli flakes and cook for 3 minutes. Add chopped olives and sauté for another minute.
ADD diced tomatoes and sauté for 3 minutes, or until half of the liquid has evaporated.
COOK Rigatoni according to package directions. Meanwhile in a separate cold pan fry the pancetta over medium-high heat, about 3 minutes, until crispy. Set aside.
DRAIN Rigatoni and mix with the sauce mixture.
ADD Asiago cheese and crispy pancetta before serving




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