Recipe: American Italian all'Amatriciana

This recipe comes from Rachel Ray's Big Orange Book. I was never a big fan of her but I must say she hasn't let me down yet. This pasta has so much flavor and was still delicious the next day when I brought left overs for lunch!

American Italian all'Amatriciana

Ingredients:

Salt

1 pound whol wheat rigatoni or penne pasta

1 tbsp extra virgin olive oil (EVOO)

6 slices lean bacon, chopped

1 large red onion, chopped

4 garlic cloves, finely chopped of grated

1 cup chicken stock

1 (28-ounce) can crushed fire-roasted tomatoes

Black pepper

Parsley, handful, chopped

Shredded sharp white cheddar

Directions:

Bring a large pot of water to a boil for the pasta. Salt the water, cook the pasta, and cook to al dente.

While the pasta water is heating up, heat the EVOO in a deep skillet over medium-high heat. Add the bacon and crisp for 4 to 5 minutes, then add the onions and garlic and cook to soften, 5 or 6 minutes. Stir in the chicken stock, then the tomatoes, and season with pepper to taste. Simmer the sauce for 15 minutes. Toss the pasta with the sauce and parsley. Serve topped with the shredded cheddar.

and enjoy!!

<3