RIGATONI ALL’AMATRICIANA by: CucinaMuzzi

INGREDIENTS: SINGLE PORTION

100g RIGATONI PASTA

30g PANCETTA AFFUMICATA

1 tbsp. EXTRA VIRGIN OLIVE OIL

1 tbsp. ONIONS

2 tbsp. TOMATO SAUCE

1 tbsp. PECORINO CHEESE

1/4 tsp. FRESHLY GROUND BLACK PEPPER

SALT as needed.

PROCEDURE

1. BRING THE WATER TO BOIL FOR THE PASTA.
2. IN A PAN, BROWN THE CUBED BACON AND CHOPPED ONIONS IN OIL.
3. ADD THE TOMATO SAUCE, SIMMER FOR ABOUT 5 MINUTES, ADD SALT & FRESHLY GROUND BLACK PEPPER. SET ASIDE.
4. ADD THE PASTA IN SALTED BOILING WATER AND COOK FOR 10 MIN. OR AS INDICATED IN THE PACKAGE.
5. TOSS THE COOKED PASTA INTO THE PAN WITH THE SAUCE, ADD SOME PASTA WATER AND ADD 1 TBSP. OF GROUND PECORINO CHEESE AND MIX.
6. SERVE THE PASTA, TOPPED WITH GRATED PECORINO CHEESE AND BLACK PEPPER.

Note:

The recipe originates from Rome, and others vary from any parts of Italy, I added onions in my version. this recipe originally uses Pecorino cheese but I use Parmesan cheese when I prefer it milder. I would also lessen the salt in the water for the pasta because bacon and pecorino give saltiness also to the sauce.