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Whole Wheat Rigatoni with Bacon

November 2006

Whole Wheat Rigatoni with Bacon

Tina Rupp enlarge

By: Rachael Ray
From: 30-Minute Meals » Whole grain pasta has almost three times the fiber of semolina pasta and more nutrients and minerals. Serve this with seared kale or wilted spinach.

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Key:
These recipes can be made in 30 minutes or less.Fast

  • 4 Servings
  • Prep 10 min

Ingredients:

  • Salt
  • 1 pound whole wheat rigatoni
  • 3 tablespoons extra-virgin olive oil (EVOO)
  • 1/3 pound thick-cut bacon, chopped
  • 3 fresh or dried bay leaves
  • 1 large onion, quartered and sliced
  • Freshly ground pepper
  • 1/2 cup chicken broth or dry white wine
  • One 28-ounce can crushed tomatoes, such as San Marzano
  • Flat-leaf parsley, finely chopped (a generous handful)
  • Freshly grated Pecorino Romano cheese, to pass around the table

Fare exchange
Swap pancetta for the bacon and drain away all but 3 to 4 tablespoons of the fat.

Directions:

  1. Bring a large pot of water to a boil. Salt the water, add the pasta and cook until al dente. Drain, reserving a ladle of the pasta cooking water.

  2. While the pasta cooks, heat a large, deep skillet over medium heat. Add the EVOO, 3 turns of the pan, and the bacon and cook until the bacon renders fat and crisps at the edges. Add the bay leaves and onion and season with a little salt and a healthy dose of pepper. Cook until the onion is tender, about 10 minutes. Stir in the broth and cook until reduced by half, about 1 minute. Stir in the tomatoes, bring to a boil, then simmer to let the flavors combine.

  3. Add the reserved pasta cooking water, the pasta and parsley to the sauce and toss. Transfer the rigatoni to a serving platter, discard the bay leaves and pass grated cheese around the table.
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