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Rigatoni all’Amatriciana (rigatoni with bacon and tomato)<\/p>\nRigatoni all’Amatriciana (rigatoni with bacon and tomato)<\/p>\n
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1 pound rigatoni<\/p>\n
1\/4 cup extra-virgin olive oil<\/p>\n
1\/4 pound thick-cut bacon, sliced crosswise 1\/4 inch thick<\/p>\n
1 medium red onion, halved and thinly sliced<\/p>\n
1\/4 cup tomato paste<\/p>\n
2 tsp. crushed red pepper<\/p>\n
1 1\/4 cups strained tomatoes<\/p>\n
1\/2 cup freshly grated pecorino cheese, plus more for serving<\/p>\n
1\/2 cup chopped parsley, plus more for garnish<\/p>\n
Salt<\/p>\n
Pepper<\/p>\n
<\/p>\n
In a large saucepan, cook the rigatoni until al dente. Drain the pasta, reserving 1 cup of the cooking water. Meanwhile, in a large saucepan, heat the olive oil. 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. Add the tomato paste and crushed red pepper and cook, stirring, for 1 minute. Stir in the strained tomatoes and bring the sauce just to a simmer. Add the pasta and reserved cooking water to the sauce and cook over moderate heat, tossing, until the pasta is coated. Remove from the heat and stir in the 1\/2 cup each of cheese and parsley. Season the pasta with salt and black pepper and transfer to bowls. Garnish with chopped parsley and serve, passing more cheese at the table.<\/p>\n","protected":false},"excerpt":{"rendered":"
Rigatoni all’Amatriciana (rigatoni with bacon and tomato) 1 pound rigatoni 1\/4 cup extra-virgin olive oil 1\/4 pound thick-cut bacon, sliced crosswise 1\/4 inch thick 1 medium red onion, halved and thinly sliced 1\/4 cup tomato paste 2 tsp. crushed red pepper 1 1\/4 cups strained tomatoes 1\/2 cup freshly grated pecorino cheese, plus more for serving 1\/2 cup chopped parsley, plus more for garnish Salt Pepper In a large saucepan, cook the rigatoni until al dente. Drain the…<\/p>\n