- 6 pieces of uncured bacon cut into bite sized pieces
- 1 shallot finely diced
- 3 cloves of garlic finely diced
- 1 28 oz can of whole peeled San Marzano tomatoes
- 2 whole Calabrian chili peppers or 1 teaspoons crushed red chili flakes
- 2 tablespoons tomato paste
- 2 tablespoons butter
- 2 tablespoons milk or cream
- 2 teaspoons salt
- 2 teaspoons pepper
- 1 pound rigatoni pasta
- Parmesan cheese for topping
- In a large dutch over or stock pot, add the bacon on medium heat and cook for 8 minutes, stirring constantly. Once bacon begins to caramelize, add in the diced shallot and garlic and turn heat to medium low heat. Stir constantly as you do not want to burn the garlic! Season with 1 teaspoon salt and pepper.
- After about 5 minutes of allowing the garlic to become fragrant, add in the can of San Marzano tomatoes. Allow them to stew for 15 minutes and break them down with a wooden spoon on medium low heat. Season with another teaspoon of salt and pepper.
- Add in the chilis and tomato paste. Sometimes it can get a little thick here, so feel free to add in a few tablespoons of water. Cook the tomato paste and chilies for another 10 minutes before adding in the butter and milk. Stir in the milk quickly to ensure it doesn’t curdle.
Cook the pasta:
Seems very simple and it is! Use a few of these tips:
Season the pasta water with a lot of salt. Like 3 tablespoons of salt!
Cook until al dente! It should have good bite to it still
Don’t drain the pasta, instead transfer the noodles straight from the pasta water into the sauce using a spider.
Now time to in the rigatoni!
- Take a spider or a small handheld colander to transfer the cooked rigatoni straight from the water into the pot with the sauce. You want to bring along some of the pasta water as it will help the sauce stick to the rigatoni. Coat the pasta in the sauce and serve immediately. I like to sprinkle a little parmesan cheese right on top!