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BLT Rigatoni Recipe

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This recipe for BLT Rigatoni, by , is from 'We Love You Alison' Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marie Bateman
Added: Saturday, May 31, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/4 lb pancetta or bacon, cut into 1/8” slices
(I’ve made this both ways and we preferred the bacon – use thick sliced)
3 tbs extra virgin olive oil, plus more for drizzling.
1 small onion, finely chopped
3 garlic cloves, finely chopped
1/2 c cup dry white wine (chardonnay works great)
4 ripe tomatoes, cored and cut into a large dice (good sized tomatoes)
Salt and freshly ground pepper
3/4 lb rigatoni
1/4 c chopped fresh basil
1 package bagged arugula (about 2 cups) leaves coarsely chopped.
(The second time I made this I used half arugula and half baby spinach – GREAT). You can find arugula with the bagged salads at Henry's.
3/4 cup freshly grated Parmesan cheese

Directions:
Directions:
In a medium skillet, cook the bacon over medium heat until crisp. Drain on paper towels and coarsely chop.
In a medium saucepan, heat the 3 tablespoons of olive oil over medium heat.
Add the onion and garlic and cook until softened, about 5 minutes.
Add the wine, bring to a simmer and cook for 1 minute.
Add the chopped tomatoes, season to taste with salt and pepper and simmer over low heat, stirring occasionally, until thickened, about 20 minutes,
In a large bowl, combine the cooked rigatoni with the sauce. Add the bacon, basil and arugula; toss. Drizzle with olive oil and sprinkle with the cheese.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
You've had this one at our house and loved it. Andy loves this one too! It's probably one of the best pasta dishes I've ever had!

 

 

 

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