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Rigatoni with Creamy Tomato and Smoked Italian Pancetta (Rigatoni con Crema di Pomodoro e Pancetta Affumicata)

Ease of preparation:  

Prep Time: 15 minutes

Cook time: 22 minutes

Servings: 4-6

Regions: Lazio

Wine pairing: Red

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Ingredients

1/3 cupextra virgin olive oil
2 cupschopped onion
1/4 poundsmoked pancetta, chopped
2 large ( 1 pound)tomatoes, coarsely chopped
8 leavesfresh basil
1/4 teaspoonsalt
1/8 teaspoonfreshly ground black pepper
1/3 cupheavy cream (may sub half and half)
1 box (16 ounces)BARILLA Rigatoni
2/3 cupfreshly 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




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