This classic Italian sauce features the spice of chili flakes and the smokiness of pancetta.
- 6 lbs. Barilla® Rigatoni
- 6 lbs. julienned yellow onions
- 1/4 cup extra-virgin olive oil
- 6 cloves minced garlic
- 1 1/2 tsp. chili flakes
- 36 oz. julienned pancetta
- 168 oz. canned tomatoes
- 10 cups water
- As needed salt
- 12 oz. grated Parmesan cheese
- 12 oz. grated Romano cheese
- 30 leaves julienned fresh basil
Cook the Barilla® pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.
Saute the onions in the oil until lightly golden. Add the garlic and chili flakes, saute briefly and remove from the heat. Set aside.
Render the pancetta in a pan until lightly crisp. Add the tomatoes, water, and the sauteed onions. Season with salt and pepper. Simmer until the flavors come together. Cool in batches and refrigerate until service.
For each serving, to order: Reheat 2 cups pasta in boiling salted water for 40 to 60 seconds. Drain and add to a pan with 1 1/2 cups sauce. Heat through. Plate and garnish with 2 Tbsp. each cheese and 1 Tbsp. basil.
Chef Recommended Cuts
Red Lentil Penne with Vegetarian Meatballs & Spicy Tomato Sauce
Chickpea Rotini Pasta Salad with Watermelon, Asparagus & Feta
Chickpea Casarecce Pasta Salad with Roasted Vegetables & Gribiche Sauce
Chickpea Rotini with Marinated Tomatoes and Parmigiano Reggiano
Red Lentil Penne with Eggplant Caponata
This information is per serving.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.