Rigatoni with Pancetta Tomato Sauce (Rigatoni all'Amatriciana)
Traditionally prepared with guanciale, this recipe uses more easily accessed pancetta for the otherwise classic Roman tomato sauce.
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Ingredients
- 2 tbsp. olive oil
- 1 (12-oz.) piece pancetta, minced
- 1 tsp. crushed red chile flakes
- 1 large yellow onion, minced
- Kosher salt, to taste
- 1 cup dry white wine
- 3 (16-oz.) cans whole peeled tomatoes, crushed by hand
- 1 lb. rigatoni
- 1⁄2 cup grated Pecorino Romano
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