Creamy Tomato and Pancetta Rigatoni

Creamy Tomato and Pancetta Rigatoni ingredients

• 1 lb rigatoni
• 4 oz diced pancetta
• 1 tbsp extra virgin olive oil
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 28 oz can crushed tomatoes
• 1/2 cup heavy cream
• 1/2 cup Parmesan cheese, grated
• 1/4 cup fresh basil leaves, chopped
• to taste kosher salt
• to taste freshly ground black pepper

How to make Creamy Tomato and Pancetta Rigatoni

1. Bring a large pot of heavily salted water to a rolling boil. Add the rigatoni and cook according to package directions until al dente.
2. While the pasta cooks, heat a large skillet or Dutch oven over medium heat. Add the diced pancetta and cook for 5-7 minutes, stirring occasionally, until crispy and golden brown.
3. Using a slotted spoon, remove the crispy pancetta from the skillet and set aside on a paper towel-lined plate, leaving the rendered fat in the pan.
4. If there is more than 1 tablespoon of fat in the pan, drain some off. Add 1 tablespoon of extra virgin olive oil and the finely chopped yellow onion to the skillet. Cook over medium heat for 5-7 minutes, stirring frequently, until the onion is softened and translucent.
5. Add the minced garlic to the skillet and cook for another 1 minute until fragrant, being careful not to let it brown.
6. Pour in the 28 oz can of crushed tomatoes, stirring well to combine with the onion and garlic. Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and cook for 15 minutes, stirring occasionally.
7. After simmering, stir in the 1/2 cup of heavy cream and 1/2 cup of grated Parmesan cheese until fully incorporated and the sauce is smooth and creamy. Taste and season with kosher salt and freshly ground black pepper as needed.
8. Before draining the pasta, reserve about 1 cup of the starchy pasta cooking water. Drain the rigatoni and add it directly to the skillet with the creamy tomato sauce.
9. Add most of the crispy pancetta (reserving some for garnish) and the 1/4 cup of chopped fresh basil to the skillet. Toss everything together, adding a splash or two of the reserved pasta water if the sauce is too thick, until the pasta is evenly coated.
10. Serve immediately, garnished with the remaining crispy pancetta and an extra sprinkle of fresh basil and Parmesan cheese.

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