This is Janet’s comfort food and go-to for an authentic Italian recipe. It has been passed through her family for generations.
2 tbsp. Vegetable oil
1 tbsp. Unsalted butter
1 medium onion, finely chopped
2 oz pancetta, cut into 1/4 inch cubes
28 oz can of imported Italian plum tomatoes, drained and diced
Pinch of red chili pepper flakes
Salt to taste
1 lb rigatoni pasta
3 tbsp grated Parmigiano-Reggiano cheese
2t tbsp Grated pecorino romano cheese
- Heat oil and butter in a saucepan over medium heat. Add onion and sauté until softened and the onion turns a pale shade of gold. Add pancetta and cook for about a minute, stirring a couple of times. Add tomatoes, chili pepper flakes and salt. Reduce heat and cook uncovered at a gentle simmer for 25 minutes. Taste and adjust salt and chili pepper as needed.
- While the sauce cooks, bring a large pot of salted water to boil. Cook according to package directions for al dente, stopping 2 minutes short. Drain pasta and add to the saucepan with the sauce. Stir to coat pasta evenly and cook its final 2 minutes in the sauce. Turn off the heat, add the cheeses and stir to combine.
This recipe was provided by Janet Zuccarini, CEO & Owner of the Gusto 54 Restaurant Group and Top Chef Canada Judge, as part of my Instagram LIVE show Takin’ a Bite – Meet the…