Categories: Pasta
Ingredients
- 6 plum tomatoes
- 2 tbsp olive oil, divided
- 4 oz. pancetta, diced
- 1 small red onion, diced
- 2 serrano peppers, seeded and minced
- 1 cup dry white wine
- 2 cups prepared marinara
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 lb. rigatoni
- 1/4 cup chopped fresh parsley
- 15 leaves fresh basil, torn
- Grated or shredded Parmesan
Directions
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eheat oven to 450.
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Toss tomatoes with oil on a large rimmed baking sheet. Roast the tomatoes, shaking the pan halfway through, until blistered, 15 to 17 minutes. When cool enough to handle, peel the tomatoes and chop coarsely.
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Meanwhile, put a large pot of water on to boil.
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Cook pancetta in a large nonstick skillet over medium heat, stirring frequently, until crisp, about 8 minutes. Pour off all but 1 tbsp of the fat. Add onion and serranos to the pan, increase heat to medium-high and cook, stirring frequently, until softened, about 2 minutes. Add wine and cook until reduced by half, about 5 minutes. Add marinara and the roasted tomatoes and bring to a boil. Adjust heat to maintain a simmer, cover and cook for 5 minutes. Season with salt and pepper. Remove from heat.
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While the sauce simmers, cook pasta as directed. Drain and return to the pot. Add the sauce, parsley, and basil; toss to coat. Serve with Parmesan.