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BLT Rigatoni Recipe

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This recipe for BLT Rigatoni is from 'We Love You Alison' Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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