Pasta recipes
Rigatoni Alla Matriciana
1 x medium-sized red onion, peeled and sliced
8 oz pancetta, cut into small dice (200 grams)
3 tbsp olive oil (45 milliliters)
1 1/2 lb. very ripe, fresh tomatoes, chopped; or 1 ½ pounds canned tomatoes, preferably imported Italian, drained and crushed by hand (675 grams)
1/2 tsp hot red pepper flakes (2.5 milliliters)
1 lb. rigatoni (450 grams)
Preparation time is 15 minutes.

In a large sauce pot over medium heat, warm the olive oil. Add the onion and pancetta and cook slowly, until onions are soft and translucent and the pancetta fat is rendered. Add the tomatoes, hot red pepper flakes and season with salt and pepper.

Boil a large pot of water; salt generously. Cook the rigatoni until it is soft but still firm. Divide the pasta between 4 warmed pasta bowls. Ladle some sauce on top, and serve with grated Pecorino Romano.

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