Ingredients

The following ingredients have 4 Servings
  • 2 tbs extra virgin olive oil, plus extra to drizzle
  • 1/2 onion, thinly sliced
  • 150g pancetta, rind removed,cut into cubes
  • 400g jar tomato pasta sauce
  • 400g rigatoni
  • Grated pecorino or parmesan, to serve

Instruction

  • Heat oil in a frypan over medium heat, add the onion and cook for 2-3 minutes until softened. Add the pancetta and cook for a further 5 minutes or until slightly crispy. Add the sauce and bring to a simmer.
  • Meanwhile, bring a large saucepan of salted water to the boil, add the pasta and cook until al dente. Drain.
  • Toss the pasta with the sauce until combined, then serve with grated pecorino and a drizzle of oil.