Lorenzo's Recipes

Rigatoni Pomodoro con Carbonara

1 lb (450g) Rigatoni or similar pasta
8oz (200g)  Bacon.  Sometimes smoked bacon is nice.
3 Tblsp     Olive oil
10          Cloves garlic peeled
2 (28 oz)   Large cans whole, ready-cut or sliced tomatoes 
            Fresh ground black pepper
3           Small dried hot red peppers
            Grated parmisano cheese

Fry the bacon until crisp and put aside. The bacon isn't essential for this recipie if you want to cook a little more healthy. Put the water for the pasta on to boil about this time. When the bacon is cooked, chop it up into medium size pieces (don't make bacon bits).

Next sauté the garlic and hot peppers in the olive oil on a low to medium heat. Do this gently so the garlic does not turn brown. It acquires a different flavor when it turns brown. Generally the longer and slower you cook the garlic the better. 5 minutes is the minimum. It should be blistered when done.

While the garlic is sautéeing, the tomatoes can be prepared. They should be partially drained. Fresh tomatoes can be used, however I've found that the canned tomatoes usually taste better and are more convenient. I think that is because they are picked ripe, while most fresh tomatoes are not picked ripe. They should be cut into small pieces. Don't use crushed tomatoes.

When the garlic and hot peppers are done sautéeing, add the tomatoes to the pan. If desired the pan can be made very hot just before the tomatoes are added to get a different flavor. (Be careful not to make the garlic brown, and be prepared for lots of steam and sputtering). At this time add the bacon and black pepper. Cook on medium heat for about 7 minutes. Usually this is about the amount of time it takes to cook the rigatoni, so add the rigatoni to the boiling water just after you start cooking the tomatoes.

When the pasta is done, drain, put on plates and top with the tomatoes. Add the parmisan cheese or pass a bowl of cheese with the pasta.