Yield
Makes 4 to 6 servings

How to Make It

Step 1

Cook rigatoni according to package directions; drain and keep warm.

Step 2

Cook bacon in a large skillet over medium-high heat 4 to 6 minutes or until crisp. Remove bacon, and drain on paper towels. Crumble bacon. Wipe skillet clean.

Step 3

Sauté garlic and crushed red pepper in hot oil in skillet over low heat 4 minutes or until garlic is golden. Increase heat to medium, add onion, and sauté 8 minutes or until golden. Add wine, stirring to loosen particles from bottom of skillet. Bring to a boil. Cook 8 minutes or until wine has almost completely evaporated. Stir in tomatoes, and cook 5 minutes or until slightly thickened. Season with salt and pepper to taste.

Step 4

Stir tomato mixture and 1 cup Romano cheese into rigatoni until combined. Top with crumbled bacon; garnish, if desired. Serve immediately.

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