Rigatoni Amatriciana-ish


INGREDIENTS
half pound rigatoni
3/4 cup diced pancetta
3/4 cup diced onion
large can san marzanos
half cup dry white wine
chopped sage
olive oil
crushed red pepper flakes
salt
parmigiano reggiano

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Really nice pancetta. I asked for the leanest piece possible.

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Sautee the pancetta in just a little bit of olive oil until it is nicely golden brown.

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Add onions and sage and continue to sautee until the onions are getting translucent.

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Deglaze with the white wine and turn up the heat.

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Reduce until the white wine is all gone.

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Add the tomatoes and red pepper flakes. I usually add the red pepper flakes during the sauteeing part, but I forgot this time. Simmer on medium/low with the lid off for about a half hour, salting to taste.

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Sauce is done!

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Boil the pasta in salted water. When it is very molto al dente, add about 3/4 cup of pasta water to the sauce, turn the heat up, throw in the drained pasta, and finish for a minute or so.

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YUMMY!

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