Rigatoni with Pancetta
An Old-World Favorite!
Rigatoni hails from Rome, where they created specific dies to imprint ridges on the pasta. This pasta shape is popular in southern Italy and especially Sicily, which is the home of Pasta ‘alla Norma, and pasta‘ncaciata alla Siciliana.
Our rigatoni recipe is easy and quick to make, as well as delicious!
Rigatoni with pancetta
- 3 Garlic cloves, sliced
- 2 ounces Shallots, sliced
- 1 Medium onion, sliced
- 1/4 cup Low-sodium chicken broth
- To taste Salt, pepper, oregano, red pepper
- 12 leaves Fresh basil
Buy ingredients online!
- 3 tablespoons Glorioso's Napa Extra-virgin olive oilShop Now
- 1, 28-ounce can Carmelina Italian Whole Peeled Tomatoes, blendedShop Now
- 1 pound Granoro Rigatoni Pasta, cooked al denteShop Now
- 4 oz. Citterio cubed pancettaShop Now
- 8 ounces Bacio buffalo-kissed shredded mozzarellaShop Now
- 1/4 cup Glorioso's Parmesan, gratedShop Now
In a large sauté pan, heat oil over medium heat. Add garlic and sauté until golden brown.
Add shallots and onion, and continue to cook until soft, about 3 minutes. Add pancetta and sauté for an additional 3 minutes.
Pour in chicken broth, increase heat to medium high, and cook until the liquid is reduced by half; stirring occasionally. Add in Carmelina Tomatoes in Puree. Season to taste with salt, pepper, oregano, red pepper and fresh basil. Stir to combine.
Bring sauce to a simmer and continue to cook for 25 to 30 minutes. Remove sauce from heat.
Check seasoning and toss sauce over rigatoni pasta, folding in to combine. Fold in Mozzarella and Parmesan cheeses.
Garnish with additional Parmesan and fresh chopped basil if desired.