Rigatoni With Tomato & Pancetta - cooking recipe

Ingredients

1 lb rigatoni pasta
5 tablespoons olive oil, plus extra for drizzling
7 ounces pancetta, diced
1 onion, finely chopped
2 (14 ounce) cans plum tomatoes
1 garlic clove
2 tablespoons tomato paste
1 pinch sugar
1 sprig rosemary
1 tablespoon flat leaf parsley, chopped
2 ounces parmesan cheese, grated
salt & freshly ground black pepper

Preparation

To prepare basic tomato sauce, heat olive oil (4 tbsp) in a pan over a medium heat.
Add the onion and cook for 5 minutes.
Add the chopped tomatoes to the pan along with the garlic, tomato paste, sugar and rosemary. Lower the heat and simmer for 25 - 35 minutes.
Bring a large pan of salted water to the boil and add the rigatoni. Reduce the heat and simmer for 10 minutes, or according to packet instructions, until al dente.
Heat the remaining oil in a large frying pan over a medium heat. Add the pancetta and cook, tossing occasionally, until it is golden brown on all sides, about 3 - 4 minutes.
Add the tomato sauce to the pancetta, reduce heat and simmer for 2 - 3 minutes.
Drain the rigatoni and add it to the tomato sauce. Check the seasoning and adjust if necessary.
Stir in the parsley and serve immediately with Parmesan and a drizzle of.
olive oil.