RIGATONI WITH TOMATO & PANCETTA

Rigatoni With Tomato & Pancetta image

Provided by English_Rose

Categories European

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

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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

Steps:

To prepare basic tomato sauce, heat olive oil (4 tbsp) in a pan over a medium heat.
Add the onion and cook for 5 minutes.
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.
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.
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.
Add the tomato sauce to the pancetta, reduce heat and simmer for 2 - 3 minutes.
Drain the rigatoni and add it to the tomato sauce. Check the seasoning and adjust if necessary.
Stir in the parsley and serve immediately with Parmesan and a drizzle of.
olive oil.

Nutrition Facts : Calories 703.6, Fat 26.5, SaturatedFat 6.2, Cholesterol 108.2, Sodium 315.9, Carbohydrate 94.3, Fiber 7, Sugar 9.7, Protein 24