Recipe courtesy of Rachael Ray

American-Italian all'Amatriciana

Name: American-Italian all'Amatriciana
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 to 6 servings
Cuisine: american
Ingredients: Salt; 1 pound whole-wheat cassarecci, rigatoni or penne pasta; 1 tablespoon extra-virgin olive oil; 6 slices lean peppered bacon, chopped; 1 large red onion, chopped; 4 cloves garlic, finely chopped or grated; 1 cup chicken stock; 1 (28-ounce) can crushed fire roasted tomatoes; Black pepper; A handful flat-leaf parsley, chopped; Shredded sharp white Cheddar, to pass at table

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Level: Easy
Total: 35 min

Prep: 10 min
Cook: 25 min

Yield: 4 to 6 servings

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Ingredients

Salt

1 pound whole-wheat cassarecci, rigatoni or penne pasta

1 tablespoon extra-virgin olive oil

6 slices lean peppered bacon, chopped

1 large red onion, chopped

4 cloves garlic, finely chopped or grated

1 cup chicken stock

1 (28-ounce) can crushed fire roasted tomatoes

Black pepper

A handful flat-leaf parsley, chopped

Shredded sharp white Cheddar, to pass at table

Directions

Heat water to boil for pasta, season with salt and cook pasta to al dente.
Heat a deep skillet over medium-high heat with extra-virgin olive oil, a turn of the pan. Add bacon and crisp 4 to 5 minutes then add onions and garlic cook to soften, 5 to 6 minutes. Stir in stock then tomatoes and season with pepper to taste. Simmer sauce 15 minutes. Toss pasta with sauce and parsley. Serve with grated sharp white Cheddar.