VIDEO: Rigatoni with Tomatoes Bacon and Peas

This is one of those recipes where you use whatever you have on hand.  In our case, instead of the pancetta, we used organic uncured bacon.  Simple, filling and easy to make, this is a keeper! VIDEO: Rigatoni with Tomatoes Bacon and Peas

Rigatoni with Tomatoes, Bacon and Peas Recipe Below

INGREDIENTS VIDEO: Rigatoni with Tomatoes Bacon and Peas

3/4 pound rigatoni or other short pasta
4 slices pancetta or bacon  (diced up before frying)
1 small onion finely
3 tbsp minced garlic
pinch of sea salt and black pepper
16 oz can of died organic tomatoes
1 10-ounce package frozen peas
1 ounce Parmesan, grated (about 1/4 cup), plus more for serving

METHOD

Cook the pasta according to the package directions. Save 1 cup of the cooking water
Meanwhile, cook the diced bacon in a large skillet over medium heat, stirring occasionally, for approximately 6 to 8 minutes. Add the onion, garlic, and a pinch each of salt and pepper. Cook, stirring occasionally, until the onion is soft, 6 to 8 minutes. Add the tomatoes and cook, stirring occasionally, until thickened, 8 to 10 minutes. Then the peas and cook until warmed through, 3 to 4 minutes. Add the pasta, Parmesan cheese to the tomato sauce and as needed, add ½ cup of the cooking water to pan and toss well with pasta. Thanks for making VIDEO: Rigatoni with Tomatoes Bacon and Peas

Thanks for checking out Serio Cooks!

Serve with Elizabeth’s Fast and Tasty Garlic Bread

From wiki:

Rigatoni [riɡaˈtoːni] are a form of tube-shaped pasta of varying lengths and diameters originating in Italy.[1][2][3] They are larger than penne and ziti, and sometimes slightly curved, though not as curved as elbow macaroni. Rigatoni characteristically have ridges down their length, sometimes spiraling around the tube, and unlike penne, rigatoni’s ends are cut square (perpendicular) to the tube walls instead of diagonally.

The word rigatoni comes from the Italian word rigato (rigatone being the augmentative and rigatoni the plural form), which means “ridged” or “lined”, and is associated with the cuisine of southern and central Italy.[4][3] Rigatoncini are a smaller version, close to the size of penne. Their name takes on the diminutive suffix -ino (pluralized -ini) denoting their relative size.

Rigatoni is a particular favorite pasta shape in the south of Italy, especially in Sicily. Its eponymous ridges make better adhesive surfaces for sauces and grated cheese than smooth-sided pasta like ziti.[5]

About Elizabeth Dougherty

Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She is the fourth generation of chefs and gourmet grocers in her family with her mother, Francesca Esposito and grandmother, Carmella being major influences in her early cooking years. As a teenager, her family sent her to Europe where she became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under a maniacal Swiss-German chef and is a graduate of NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations. Food Nation Radio has won two news awards for content. Broadcasting LIVE each week, nationwide, on FoodNationRadio.com and on stations around the country.

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