2 tbsp. extra-virgin olive oil
6 thin slices pancetta, diced
1 small onion, diced
11⁄2 c. frozen green peas
3⁄4 c. chicken stock, plus extra
1 c. tomato purée
salt and freshly ground pepper
1 lb. rigatoni
1⁄4 c. Grana Padano, freshly grated
1. In a large skillet over medium heat, warm the olive oil. 2. Add the pancetta and sauté until golden brown. Add the onions and cook until translucent. Stir in the peas and cook for 2 minutes. Add the chicken stock and bring to a boil. Mix in the tomato purée and season with salt and freshly ground pepper. Cook for 10 minutes, or until it reduces to a sauce consistency. 3. Meanwhile, bring a large pot of water to a boil. Add salt and the pasta and cook until al dente. 4. Drain the pasta and add it to the skillet with the sauce. Season with salt and freshly ground pepper and transfer to a serving platter. Sprinkle with the Grana Padano and serve. Serves 4
Replace: pancetta with unsmoked bacon
Replace: Grana Padano with Parmigiano-Reggiano
Rule of Thumb: 6 qt. of water and 2 tbsp. of salt for 1 lb. of pasta
Light to medium-bodied red wine, such as Primitivo or Sangiovese
1. Sauté the pancetta in olive oil until golden brown. Add the onions and sauté until translucent. Add the peas and cook for 2 minutes. Add the chicken stock and bring to a boil.
2. Add the tomato purée, season with salt and freshly ground pepper and cook for 10 minutes
3. Cook the rigatoni in boiling, salted water. Drain and add to the sauce. Toss and serve topped with grated Grana.
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