Rigatoni Focaccia

Rigatoni Focaccia

 Ingredients:

3 sprigs rosemary

1 clove garlic, smashed and peeled

8oz of panchetta chopped into quater inch squares

splash of dry white wine

4 plum tomatoes, chopped

1 cup heavy cream

1 Tbsp unsalted butter

1/2 bup freshly grated parmigiano

2 Tbsp minced parsley

freshly ground black pepper

This is one of our favorite pasta recipes from Chef Silvano Marchetto at Da Silvano Restaurant in Greenwich Village, New York City.

Preparation:

Bring large pot of salted water to a boil.

Add the rigatoni to the pot and cook until al dente, about 8-10 minutes.

While the pasta is cooking, chop sage, rosemary and garlic together into a thick paste.  Set aside.

Warm a large saute' pan to medium heat, add pancetta and cook until some fat has rendered and it begins to brown and crisp, about 6 minutes. 

Add sage/rosemary/garlic mixture, stir and cook for 2 minutes.

Add a splash of white wine, cook 15 seconds.

Add the tomatoes, stir, and cook 2-3 minutes.

Add the cream and butter and stir to incorporate.

Drain the rigatoni when they have cooked al dente.  Add them to the pan with the sauce.

Add cheese, parsley, and season with black pepper.

Serve immediately, if not sooner.