| 1 box | BARILLA Rigatoni |
| 1/3 cup | extra virgin olive oil |
| 2 cups | chopped onion |
| 1/4 pound | smoked pancetta, chopped |
| 2 large ( 1 pound) | tomatoes, coarsely chopped |
| 8 leaves | fresh basil |
| 1/4 teaspoon | salt |
| 1/8 teaspoon | freshly ground black pepper |
| 1/3 cup | heavy cream (may sub half and half) |
| 2/3 cup | freshly grated Pecorino Romano cheese |
HEAT pancetta in large skillet over medium heat about 3 minutes, stirring occasionally. Remove pancetta from skillet and drain fat.
HEAT oil in same skillet over medium-high heat. Add onion; sauté 5 to 7 minutes or until tender, stirring occasionally.
ADD pancetta, tomatoes, basil and seasoning. Reduce heat to medium-low; cook 10 minutes, stirring occasionally.
STIR in cream and continue cooking 2 additional minutes. Pour tomato cream mixture into blender or food processor; blend until creamy.
COOK Rigatoni according to package directions; drain and return to pot. Add tomato cream sauce; toss.
SPRINKLE with cheese; transfer to serving platter. Garnish with additional basil, if desired.