Pasta w/ Bacon, Onion, and Tomato Sauce

Pasta w/ Bacon, Onion, and Tomato Sauce

Serves 4

1 lb. rigatoni with lines

Salt and freshly ground black pepper

1 tbsp. extra-virgin olive oil

8 slices pancetta, chopped

1 large onion, chopped

1 bay leaf

6 cloves garlic, chopped

1/2 cup chicken stock

1 28-ounce can crushed San Marzano tomatoes

1/2 cup grated Parmigiano Reggiano

Place a large pot filled with water over hight heat and bring up to a boil. Once boiling, add some salt and the pasta. Cook according to package directions until al dente. Drain and reserve. 

While the pasta water is coming to a boil, heat a large skillet over medium-high heat with olive oil. Once hot, add the pancetta and cook until crispy, about 3 to 4 minutes. Add the onion, bay leaf, and garlic, and continue to cook for about 3 to 4 minutes until onions are tender and translucent. Add the chicken stock, tomatoes, and pepper. Bring up to a simmer and cook for 5 to 10 minutes. 

Transfer the cooked pasta to a large serving bowl. Top with the sauce and the cheese and toss to coat. 

Recipe from Rachael Ray Show.