Spicy Amatriciana with Pancetta & Caramelized Onions

Savor the flavors of Italy with our Amatriciana, a classic pasta dish uniting salty pork, tomato sauce, pecorino cheese, and red chiles. We've taken a clever shortcut by introducing Savori Arrabbiata sauce, enhancing the fiery and savory notes without the long simmer. Crispy pancetta, grated pecorino, and caramelized onions perfectly complement the spicy elements, resulting in an incredibly delectable meal! 

Ingredients: 

1lb rigatoni 

2 tablespoons Mild to Medium Intensity Extra Virgin Olive Oil

4oz pancetta, diced 

1 medium yellow onion, peeled and sliced 

3 garlic cloves, peeled and minced 

1 teaspoon Tuscan Seasoning Blend 

16oz jar Savori Arrabbiata Sauce 

2-3 tablespoons pecorino or parmesan cheese, grated or shaved 

2-3 tablespoons fresh basil, leaves or chopped 

Instructions 

Cook rigatoni according to the instructions on the packaging. Before draining, reserve 1/2 cup of pasta water. Rinse in cool water and set aside. 

Heat olive oil in a large skillet over medium-high heat. Once hot, add the pancetta, and cook until crisp, about 3 minutes. Remove from the skillet with a slotted spoon and set aside to drain on paper towels. Add the sliced onion to the skillet and sauté until deeply caramelized, about 10-15 minutes. Add the garlic and seasoning blend, stir to combine with the caramelized onions, and cook for 1 minute more. Add the arrabbiata sauce and reserved pasta water to the skillet, stir to combine, and bring to a simmer. Once simmering, add the cooked rigatoni and pancetta to the skillet, stir to combine with the sauce, and cook until the noodles and pancetta have reheated, about 1-2 minutes more. Divide pasta between bowls or plates and top with parmesan and basil before serving.