- Salt
- 1 pound whole wheat rigatoni
- 3 tablespoons extra-virgin olive oil (EVOO)
- 1/3 pound thick-cut bacon, chopped
- 3 fresh or dried bay leaves
- 1 large onion, quartered and sliced
- Freshly ground pepper
- 1/2 cup chicken broth or dry white wine
- 1 (28 ounce) can crushed tomatoes, such as San Marzano
- Flat-leaf parsley, finely chopped (a generous handful)
- 1 tablespoon Freshly grated Pecorino Romano cheese, to pass around the table
- Bring a large pot of water to a boil. Salt the water, add the pasta and cook until al dente. Drain, reserving a ladle of the pasta cooking water.
- While the pasta cooks, heat a large, deep skillet over medium heat. Add the EVOO, 3 turns of the pan, and the bacon and cook until the bacon renders fat and crisps at the edges. Add the bay leaves and onion and season with a little salt and a healthy dose of pepper. Cook until the onion is tender, about 10 minutes. Stir in the broth and cook until reduced by half, about 1 minute. Stir in the tomatoes, bring to a boil, then simmer to let the flavors combine.
- Add the reserved pasta cooking water, the pasta and parsley to the sauce and toss. Transfer the rigatoni to a serving platter, discard the bay leaves and pass grated cheese around the table.