Rigatoni With Tomato & Pancetta Recipe

Name: Rigatoni With Tomato & Pancetta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb rigatoni pasta; 5 tablespoons olive oil, plus extra for drizzling; 7 ounces pancetta, diced; 1 onion, finely chopped; 2 (14 ounce) cans plum tomatoes; 1 garlic clove; 2 tablespoons tomato paste; 1 pinch sugar; 1 sprig rosemary; 1 tablespoon flat leaf parsley, chopped; 2 ounces parmesan cheese, grated; salt & freshly ground black pepper

Servings: persons

1 lb rigatoni pasta
5 tablespoons olive oil, plus extra for drizzling
7 ounces pancetta, diced
1 onion, finely chopped
2 (14 ounce) cans plum tomatoes
1 garlic clove
2 tablespoons tomato paste
1 pinch sugar
1 sprig rosemary
1 tablespoon flat leaf parsley, chopped
2 ounces parmesan cheese, grated
salt & freshly ground black pepper

1
To prepare basic tomato sauce, heat olive oil (4 tbsp) in a pan over a medium heat.
2
Add the onion and cook for 5 minutes.
3
Add the chopped tomatoes to the pan along with the garlic, tomato paste, sugar and rosemary. Lower the heat and simmer for 25 - 35 minutes.
4
Bring a large pan of salted water to the boil and add the rigatoni. Reduce the heat and simmer for 10 minutes, or according to packet instructions, until al dente.
5
Heat the remaining oil in a large frying pan over a medium heat. Add the pancetta and cook, tossing occasionally, until it is golden brown on all sides, about 3 - 4 minutes.
6
Add the tomato sauce to the pancetta, reduce heat and simmer for 2 - 3 minutes.
7
Drain the rigatoni and add it to the tomato sauce. Check the seasoning and adjust if necessary.
8
Stir in the parsley and serve immediately with Parmesan and a drizzle of.
9
olive oil.

805

kcal

Calories

Fat

123

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 lb rigatoni pasta, 5 tablespoons olive oil, plus extra for drizzling, 7 ounces pancetta, diced, 1 onion, finely chopped, and more.

Yes, Rigatoni With Tomato & Pancetta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rigatoni With Tomato & Pancetta

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