Title: Rigatoni all'amatriciana (rigatoni with pance
 Categories: Pasta, Italian
      Yield: 4 Servings
 
  1 1/2 lb Rigatoni
      1 lg Onion; finely chopped
      1 cl Garlic; chopped
      2 oz Pancetta bacon
           Extra virgin olive oil
  1 1/2 c  Italian tomatoes
           -canned, peeled, hand broken
           Parmigiano-Reggiano
           -freshly grated
           Fresh ground black pepper
 
  Cut pancetta bacon into very fine julienne strips. In a large skillet,
  saute the onion in oil over medium heat until it starts to become
  transparent. Add the pancetta and fry gently until the onion is golden
  brown and the pancetta transparent. Add the tomatoes, salt and
  pepper, and cook over high heat for 10 minutes. Meanwhile cook the
  pasta uncovered in boiling salted water, stirring occasionally with a
  plastic or wooden fork. For cooking time, see package instructions.
  When the pasta is ready, drain in a colander, then add to the sauce
  over low heat. Mix gently, top with cheese and serve immediately.