Frank's Recipes! Rigatoni All'amatriciana (Rigatoni with Bacon And Ham)

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Rigatoni All'amatriciana (Rigatoni with Bacon And Ham)

1/4 cup Olive oil
3 medium Onions, halved/thinly Sliced
1 pound Lean bacon, cut into 1/2 inch Pieces
1 Bay leaf
6 slices (3 to 4 ounces) smoked Boiled ham, in julienne Strips
1/2 cup Dry white wine
1/2 teaspoon Dried oregano
1/2 teaspoon Hot red pepper flakes
1/2 cup Tomato sauce or canned Crushed tomatoes
Salt
Freshly ground pepper
1/2 cup Chicken stock, if needed
1 pound Rigatoni or mezz' rigatoni (medium-size), or Spaghetti
1 Tablespoon Unsalted butter, softened
1/2 cup Freshly grated Parmesan Cheese
(plus extra to pass at the Table)

Yield: 4 servings

Heat the oil in a skillet over medium heat. Add the onions and cook until golden, stirring frequently about 20 minutes.

Meanwhile, cook the bacon with a bay leaf in a separate large skillet over medium- low heat, turning it until it is browned but not crisp--about 15 minutes. Pour off the fat, add the ham, and cook for another minute. Stir in the onions and cook for another 2 or three minutes. Add the wine and stir well. Reduce the heat to low and add the oregano, pepper flakes, tomato sauce, salt, and pepper. Cook for about 10 minutes, then cover the skillet and keep warm over low heat while you cook the pasta. If the sauce becomes too dry, stir in a little chicken stock.

Bring a large pot of water to a boil, add salt, and cook the pasta for about 10 to 13 minutes for rigatoni, 8 minutes for spaghetti, and 4 minutes for tagliardi, or until al dente. Drain well in a colander. Add the pasta, the softened butter, and the Parmesan cheese to the sauce and toss well. Transfer to a serving platter and pass around a small bowl of grated Parmesan cheese.

Serves 6 as a first course or 4 as a main course.