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Barilla® Rigatoni Amatriciana with Pancetta and Romano Cheese

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Barilla® Rigatoni Amatriciana with Pancetta and Romano Cheese
25 minutes


Main course


Ingredients for 6 people

1 box Barilla® Rigatoni
1 large (1/2 pound) onion sliced thin
½ teaspoon chili flakes
2 tablespoons extra virgin olive oil
4 ounces pancetta
1 jar Barilla® Marinara Sauce
½ cup water
½ cup romano cheese grated
6 leaves fresh basil sliced thin
salt and black pepper to taste

Preparation 10 minutes preparation + 15 minutes cooking
1. BRING a large pot of water to a boil, add salt

2. COOK onions and chili flakes with olive oil in a large skillet over medium heat for 2-3 minutes or until onions are translucent

3. ADD pancetta and cook until crispy

4. ADD sauce and ½ cup of water, bring to a simmer

5. SEASON with salt and black pepper

6. COOK pasta according to package directions, drain pasta

7. ADD pasta to sauce and toss to coat

8. REMOVE skillet from heat, fold in romano cheese and basil before serving