Chef Enrico Botto's Pasta Amatriciana

Rigatoni Tossed in a marinara with guanciale, red pepper flakes,  parmesan and basil.

Ingredients

Rigatoni pasta, guanciale, garlic, Cento Imported Italian Tomatoes, garlic, onions, basil, olive oil and parmesan 

Instructions

In a saute pan add olive oil, guanciale, garlic, onions and simmer until garlic and onions start to brown. Add tomatoes and bring to simmer. Salt and pepper to taste 

Next cook rigatoni and add to sauce season with crushed red pepper and  parmesan. Serve and enjoy.