Categories: Pasta
Ingredients
- 3 tbsp. olive oil
- 8 oz. pancetta, cut into 1/4-inch cubes
- 2 medium onions, finely chopped
- 4 garlic cloves, chopped
- 1 tsp sugar
- Salt and pepper
- 2 large fresh bay leaves
- 1 cup chicken stock
- 1 tbsp. aged balsamic vinegar
- 28 oz. can San Marzano tomatoes
- 1 lb. mezze rigatoni
- Grated Parmigiano-Reggiano, for tossing and serving
Directions
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Bring a large pot of water to a boil for the pasta.
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Heat a large saucepot or skillet over medium to medium-high. Add the oil. Add the pancetta and cook, stirring often, until the fat renders, 2-3 minutes. Add the onions and garlic; season with the sugar, salt and pepper. Add the bay leaves and cook, partially covered, until the onions soften, 5-6 minutes. Add the stock and vinegar and cook, stirring often, until absorbed into the onions, 2-3 minutes more. Add the tomatoes and cook, stirring occasionally and breaking them up with a spoon. Let the sauce simmer until ready to serve.
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Salt the boiling water and add the pasta. Cook until 1 minute shy of directed. Reserve 1 cup of the cooking water, then drain.
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Remove the bay leaves from the sauce.
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Toss the pasta, cooking water, and a handful of cheese with the sauce until the pasta is coated. Serve in shallow bowls and pass more cheese at the table.