Steps:
1. Heat oil in large skillet over low heat. Sauté garlic and red pepper flakes for 4 minutes or until garlic is golden yellow. Remove garlic and discard.
2. Add onions to skillet and cook over medium heat about 8 minutes until golden, stirring frequently. Add pancetta and cook 5 minutes, stirring frequently.
3. Add wine and bring to a boil. Cook until wine is almost evaporated, about 8 minutes.
4. Add tomatoes and cook 5 minutes until slightly thickened. Season to taste with salt and pepper.
5. Cook Rigatoni according to package directions; drain and return to pot.
6. Stir tomato mixture into Rigatoni. Toss gently with cheese and transfer to serving platter.
Rigatoni all'Amatriciana...pancetta and red pepper give rigatoni a tasty kick!
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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