Sort ingredients
gregho
QR Code
Listen
Pdf
Heat oil in a large, deep skillet over medium-high. Add onion, and cook, stirring often, until softened, about 4 minutes. Stir in pancetta; cook, stirring often, until pancetta begins to render, about 5 minutes. Stir in crushed red pepper. Using your hands or a wooden spoon, crush tomatoes; add tomatoes and their juices to skillet. Bring to a boil over medium-high; reduce heat to medium-low, and simmer, stirring often, until flavors meld and mixture thickens, about 20 minutes. Stir in salt. Remove from heat.
While sauce cooks, bring a large pot of salted water to a boil over high. Add rigatoni, and cook according to package instructions for al dente, about 13 minutes. Drain, reserving ½ cup cooking liquid.
Add rigatoni, reserved ½ cup cooking liquid, Parmigiano-Reggiano, pecorino Romano, and butter to sauce in skillet. Cook over medium, stirring constantly, until sauce thickens and coats pasta, about 2 minutes. Remove from heat, and garnish with parsley. Serve with additional Parmigiano-Reggiano and pecorino Romano cheeses.