2 tbsp extra virgin olive oil
1/2 cup finely chopped red onion
4 oz Italian pancetta, diced
1/2 cup dry red wine (preferably Sangiovese)
2 tbsp chopped fresh flat-leaf parsley
1 28-oz can San Marzano chopped tomatoes
Salt and freshly ground black pepper
1 lb rigatoni

Heat olive oil in large skillet over medium-high heat. Add the onion and cook until lightly browned and aromatic, 1-2 minutes. Add pancetta and cook, stirring often, until lightly browned, 2-3 minutes. Add the red wine and parsley. Stir to deglaze the pan and reduce for 1 minute. Add the tomatoes, reduce the heat to medium-low, and simmer the sauce until thickened, 15-20 minutes. Season to taste with salt and pepper.

While sauce is simmering, bring a large pot of salted water to boil. Add rigatoni and boil until tender but still with a bite, about 15 minutes. Drain well and add the pasta to the sauce, tossing to evenly coat. Spoon the pasta into warmed shallow bowls and serve.

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April 2010