RIGATONI CON PANCETTA
- Serves 4
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- prep time: 20 minute(s)
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- cook time: 15 minute(s)
Ingredients:
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1 Tbsp. Bertolli® Classico™ Olive Oil
1/2 lb. sliced pancetta or bacon
1/2 cup chopped onion
2 cloves garlic, finely chopped
1/2 tsp. crushed red pepper flakes
1 jar Bertolli® Vineyard Premium Collections Marinara with Burgundy Wine Sauce
8 ounces rigatoni or penne pasta, cooked and drained
1 Tbsp. finely chopped fresh parsley (optional)
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Directions:
- Heat Olive Oil in 12-inch nonstick skillet over medium-high heat and cook pancetta, onion, garlic and red pepper flakes 3 minutes or until pancetta is golden. Stir in Sauce. Bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, 5 minutes. Serve over hot rigatoni and sprinkle with parsley.
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