Cooking Time 20 - 30 mins
Yields 8 servings
2 onions, finely chopped
6 garlic cloves, sliced
1/3 lb (150 g) pancetta (Italian bacon), chopped
3 lb (1.5 Kg) fresh tomatoes, peeled and chopped
3/4 cup (175 ml) dry white wine
2 fresh hot peppers, chopped
2 lb (1 Kg) rigatoni
Grated Canadian Parmesan cheese
Instructions In large skillet, melt butter and sauté onions over medium heat until soft. Add garlic and pancetta and cook for another 3 minutes. Stir in tomatoes. Season to taste with salt and pepper. Cook for 10 minutes over high heat while stirring. Stir in wine and peppers and simmer for 5 minutes. Set aside.
Cook rigatoni according to cooking instructions on package. Drain pasta and return to saucepan. Stir in sauce. Serve in a large serving dish and sprinkle with Canadian Parmesan cheese and parsley. Serve immediately.