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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Cook the Pasta
In a large pot of salted boiling water, cook the rigatoni pasta according to the package instructions until al dente. Reserve 1 cup of pasta water before draining.
- 2
Prepare the Sauce
In a large skillet, heat olive oil over medium heat. Add diced smoked bacon and cook until crispy. Add chopped onion and minced garlic, sauté until the onion is translucent.
- 3
Add Tomatoes
Pour in the canned San Marzano tomatoes, breaking them up with a spoon. Add red pepper flakes, salt, and black pepper. Simmer for about 10-15 minutes until the sauce thickens.
- 4
Combine Pasta and Sauce
Add the drained rigatoni to the sauce, mixing well. If needed, add reserved pasta water to loosen the sauce.
- 5
Serve
Serve hot, topped with freshly grated Pecorino Romano cheese and additional black pepper to taste.