JBug's Kitchen Antics: Rigatoni with Pancetta, Hot Peppers and Tomato

Whenever I'm stuck on what to make for dinner, I always think of pasta first. There's so many shapes of the stuff and an unlimited number of ways to serve it. Much like chicken, we never get tired of it.

A take on a recipe from Biba Caggiano's Trattoria Cooking, simplicity is the key in this version. Imagine a pasta coming from JBug's Kitchen that doesn't have a drop of cream in it, and you know what? It doesn't need a speck.

Pancetta cooked until crisp and joined by onion and garlic in the pan, a big sprinkle of hot pepper flakes and a few fresh tomatoes; add freshly ground black pepper and the al dente rigatoni of course along with a touch of pasta cooking water and dinner's ready. A garnish of fresh basil would be wonderful but who can find that in their garden this time of year, although Italian parsley's a good second choice but mine's still covered under a sheet trying to save it from old man winter's recent arrival.

If you're in the market for a simple wholesome flavorful bowl of pasta that'll transport you to the sunny shores of Italy, this is the one for you!

Rigatoni with Pancetta, Hot Red Pepper and Tomato (inspired by Biba Caggiano)

12 ounces rigatoni, cooked to al dente plus 1 cup reserved pasta cooking water

2 tablespoons olive oil

4 ounces pancetta, cut into quarter inch cubes

Half a large yellow onion, finely chopped

1 clove garlic, minced

1/4 teaspoon red pepper flakes (or more to taste)

Coarse ground black pepper

2 medium fresh tomatoes, coarsely chopped

Pecorino Romano cheese

Fresh basil or Italian parsley for garnish

Heat oil in a large sauté pan and when shimmering add pancetta. Cook until pancetta is crisp. Remove from pan and set aside. Add onion and garlic to pan and cook until onion is softened. Add red pepper flakes, black pepper and tomatoes. Return pancetta to pan. Simmer for 2 to 3 minutes, and then add cooked rigatoni and enough reserved pasta cooking water to moisten pasta. Toss to heat pasta. Sprinkle with grated Romano cheese and garnish with chopped basil or parsley if desired. Serves 4.

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