Rigatoni all'Amatriciana

1. 1

   In a large saucepan, cook the rigatoni until al dente.

2. 2

   Drain the pasta, reserving 1 cup of the cooking water.

3. 3

   Meanwhile, in a large saucepan, heat the olive oil.

4. 4

   Add the bacon and onion and cook over moderately high heat, stirring occasionally, until the onion is softened and the bacon is browned, 5 to 7 minutes.

5. 5

   Add the tomato paste and crushed red pepper and cook, stirring, for 1 minute.

6. 6

   Stir in the strained tomatoes and bring the sauce just to a simmer.

7. 7

   Add the pasta and reserved cooking water to the sauce and cook over moderate heat, tossing, until the pasta is coated.

8. 8

   Remove from the heat and stir in the 1/2 cup each of cheese and parsley.

9. 9

   Season the pasta with salt and black pepper and transfer to bowls.

10. 10

    Garnish with chopped parsley and serve, passing more cheese at the table.

* Per serving · 4 servings · Values may vary.