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RONZONI RIGATONI IN A SAUCE ALLA FRESCA




Source of Recipe


Ronzoni


Recipe Introduction


Keith R. Young
Brooklyn L156
2001 RZ N.Y.C. Marathon Recipe contest


List of Ingredients




1/4 cup olive oil
9 cloves garlic, peeled and sliced in half
2 fresh cayenne peppers OR 1 tablespoon crushed dried red pepper flakes
1/2 lb. lean bacon
1 medium onion, diced
3 lb. (about 24) medium fresh plum tomatoes, chopped
1 can (about 14 oz.) artichoke hearts packed in water, drained and quartered
6 cups (16 oz.) RONZONI Ziti Rigati, uncooked
1/3 cup coarsely chopped fresh basil leaves
1/2 cup grated Romano cheese
Salt and ground black pepper to taste

Recipe



In small saucepan over medium heat, heat oil; add garlic and peppers. Simmer until garlic starts to brown; DO NOT BURN. Remove from heat and set aside. In extra-large non-stick skillet over medium heat, cook bacon; drain on paper towels, then chop. Pour off and discard bacon grease, but do not wash skillet. Strain olive oil mixture to remove garlic and peppers. Add strained olive oil to skillet; over medium heat, cook onion until tender. Add tomatoes, artichokes and chopped bacon; heat to boiling. Reduce heat and simmer 15 minutes, stirring occasionally. Meanwhile, cook pasta according to package directions; drain. Add basil to tomato mixture; remove from heat. Toss hot pasta with tomato mixture and cheese; season to taste with salt and pepper. Serve sprinkled with additional cheese, if desired. 16 servings.