679. RIGATONI ALL'AMATRICIANA

a.k.a. Rigatoni with Bacon and Ham

yields 6 servings


1/4 cup olive oil
3 medium onions, halved and thinly sliced
1 pound lean bacon, cut into 1/2-inch pieces
1 bay leaf
6 slices (3 to 4 ounces) smoked boiled ham cut into julienne strips
1/2 cup dry white wine
1/2 teaspoon dried oregano
1/2 teaspoon hot red pepper flakes
Black and white peppercorns
1/2 cup tomato sauce or canned crushed tomatoes
salt
freshly ground pepper
1/2 cup chicken stock, if needed
1 pound rigatoni or mezz' rigatoni (medium-size)
1 tablespoon unsalted butter, softened
1/2 cup freshly grated Parmesan cheese, plus extra to pass at the table

Heat the oil in a skillet over medium heat. Add the onions and cook until golden, stirring frequently about 20 minutes. Meanwhile, cook the bacon with a bay leaf in a separate large skillet over medium- low heat, turning it until it is browned but not crisp++about 15 minutes. Pour off the fat, add the ham, and cook for another minute. Stir in the onions and cook for another 2 or three minutes. Add the wine and stir well. Reduce the heat to low and add the oregano, pepper flakes, tomato sauce, salt, and pepper. Cook for about 10 minutes, then cover the skillet and keep warm over low heat while you cook the pasta. If the sauce becomes too dry, stir in a little chicken stock. Bring a large pot of water to a boil, add salt, and cook the pasta for about 10 to 13 minutes, or until al dente. Drain well in a colander. Add the pasta, the softened butter, and the Parmesan cheese to the sauce and toss well. Transfer to a serving platter and pass around a small bowl of grated Parmesan cheese.


courtesy of: The Harry's Bar Cookbook, Arrigo Cipriani "Recipes and Reminiscences from the World-Famous Venice Bar and Restaurant," 1991