Half Rigatoni With Amatriciana Sauce

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 3/4 lb half rigatoni pasta
• 100 g spicy pancetta
• 60 g rindless salt lamb, diced
• 1/4 cup olive oil
• 1 onion, chopped
• 796 ml canned diced tomatoes
• salt and pepper
• 1 tablespoon parmesan cheese, grated
• grated romano cheese, to taste
• 2 tablespoons italian parsley

Recipe

• 1 cook pasta al dente in a large pot of salted boiling water.
• 2 in another saucepan, brown the pancetta and salt lamb in oil over medium heat.
• 3 add onion and tomatoes. salt and pepper to taste.
• 4 cook over high heat about 15 minutes, stirring occasionally.
• 5 pour sauce over pasta. sprinkle with blended parmesan and romano cheese. garnish with chopped parsley.
• 6 serve immediately.