Rigatoni with Creamy Tomato and Smoked Italian Pancetta

Rigatoni with Creamy Tomato and Smoked Italian Pancetta

Ingredients

1 box Rigatoni
1/3 cup extra virgin olive oil
2 cups chopped onion
1/4 pound smoked pancetta, chopped
2 large ( 1 pound) tomatoes, coarsely chopped
8 leaves fresh basil (I sometimes substitute basil spices instead)
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/3 cup heavy cream (may sub half and half)
2/3 cup freshly grated Pecorino Romano cheese



HEAT pancetta in large skillet over medium heat about 3 minutes, stirring occasionally. Remove pancetta from skillet and drain fat.
HEAT oil in same skillet over medium-high heat. Add onion; sauté 5 to 7 minutes or until tender, stirring occasionally.
ADD pancetta, tomatoes, basil and seasoning. Reduce heat to medium-low; cook 10 minutes, stirring occasionally.
STIR in cream and continue cooking 2 additional minutes. Pour tomato cream mixture into blender or food processor; blend until creamy.
COOK Rigatoni according to package directions; drain and return to pot. Add tomato cream sauce; toss.
SPRINKLE with cheese; transfer to serving platter. Garnish with additional basil, if desired

Hope you enjoy!

Happy Cooking!!