Categories: Pasta

Ingredients

• 3 tbsp. olive oil
• 8 oz. pancetta, cut into 1/4-inch cubes
• 2 medium onions, finely chopped
• 4 garlic cloves, chopped
• 1 tsp sugar
• Salt and pepper
• 2 large fresh bay leaves
• 1 cup chicken stock
• 1 tbsp. aged balsamic vinegar
• 28 oz. can San Marzano tomatoes
• 1 lb. mezze rigatoni
• Grated Parmigiano-Reggiano, for tossing and serving

Directions

1. Bring a large pot of water to a boil for the pasta.

2. Heat a large saucepot or skillet over medium to medium-high. Add the oil. Add the pancetta and cook, stirring often, until the fat renders, 2-3 minutes. Add the onions and garlic; season with the sugar, salt and pepper. Add the bay leaves and cook, partially covered, until the onions soften, 5-6 minutes. Add the stock and vinegar and cook, stirring often, until absorbed into the onions, 2-3 minutes more. Add the tomatoes and cook, stirring occasionally and breaking them up with a spoon. Let the sauce simmer until ready to serve.

3. Salt the boiling water and add the pasta. Cook until 1 minute shy of directed. Reserve 1 cup of the cooking water, then drain.

4. Remove the bay leaves from the sauce.

5. Toss the pasta, cooking water, and a handful of cheese with the sauce until the pasta is coated. Serve in shallow bowls and pass more cheese at the table.

Email to a friend | Print this recipe | Back