Rigatoni pasta with tomato sauce and pancetta – a detailed recipe cooking. 
The photodishes: Kang Kim Time: 5 hours. Difficulty: easy Servings: 6 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1/2 tbsp. diced pancetta or bacon (approximately 200 gr.)
- 500 gr. rigatoni pasta
- 1 medium onion, chop
- 1 tsp dried pepper flakes
- 2 tbsp. l tomato paste
- 6 cloves of garlic, cut into slices
- 3 bay leaves
- 1 tsp chopped fresh rosemary
- Coarse salt
- Freshly ground pepper
- 2 cans (800 gr. Each) canned small-fruited varieties of tomatoes (such as: San Marzano or Cherry), knead hands
- 1 parmesan crust (optional), grated parmesan cheese for sprinkles
- 1/2 tbsp. chopped fresh parsley
- 1 tbsp. dry white wine
- Turkey offal and neck
Recipes with similar ingredients: rigatoni paste, pancetta, bacon, tomato paste, cherry tomatoes, pepper tomatoes, parmesan cheese, white wine, garlic, onions, bay leaf, parsley, rosemary, red pepper flakes
Recipe preparation:
- Stir fry in a large saucepan over medium heat. pancetta, until crisp, about 5 minutes. By time to rinse the giblets of turkey and cut into small pieces. Add offal and neck to the pan, fry for 5 minutes. Add onion and red pepper, continue to fry, about 3 minutes. Stir in tomato paste, garlic, bay leaves, rosemary and 1 teaspoon of salt, fry, stirring, still about 5 minutes.
- Pour wine into a saucepan and simmer, about 5 minutes. Add tomatoes with brine, 3 cups of water and a parmesan crust. Increase temperature and bring to a boil, mix. Reduce temperature, cover and cook over low heat, occasionally stirring 4-5 hours.
- Take out the neck, separate the meat from the bone, cut into slices and return the meat to the sauce. Remove bay leaves. Stir in the parsley salt and pepper.
- Bring salted water to a boil in a saucepan. Add paste rigatoni and cook as much as indicated on the package. Drain liquid and mix the paste with the sauce. Serve rigatoni pasta sprinkled with parmesan cheese.
