Monday, January 7, 2013

Rigatoni all'Amatriciana

I wish this recipe was as fancy as the name sounds, but in reality, it's an easy and delicious pasta dinner that was always a quick go-to in our kitchen growing up. My parents learned to make this from my Godmother (a REAL chef) and it's just divine. I had to apologize to Mark for waiting OVER TWO YEARS to introduce him to this dish. Thanks to my non-paleo friendly, carb induced pregnancy cravings when nothing sounded tasty in October, I found all the ingredients for this pasta in my kitchen and had it on the table in no time. I just did what I remembered my parents doing, maybe made a few alterations and in the end, it tasted like it came from the Nido Kitchen, which is ultimate success! We devoured it again last night and the leftovers are already gone. It's almost better the next day.

The distinct flavor of bacon simmers together with garlic, onions and tomatoes to bring together a rich, yet simple sauce. I prefer this sauce served over Rigatoni and topped with freshly grated Romano cheese. 

Rigatoni all'Amatriciana

1 lb. Rigatoni pasta 
6-8 slices of good bacon, chopped
1 yellow onion, diced (or more if you are an onion lover)
3 garlic cloves, minced
1 can crushed tomatoes (no salt added)
salt + pepper to taste
Romano cheese to serve

In a large, heavy bottom sauce pan (I just use my French oven so I can toss in the pasta at the end), cook bacon on medium heat until cooked. Add onions and garlic, and simmer for 3-5 minutes, until onions are translucent. Add crushed tomatoes, and season with salt and pepper. Simmer for 15-20 minutes, until sauce thickens. Toss with rigatoni and serve with freshly grated Romano Cheese. 

...Wrigley's nickname of the week has been Wrigatoni. It only seemed fitting that he wanted in on the Rigatoni dinner action. Ohhhh Wrigley.

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