Half Rigatoni With Amatriciana Sauce

• 34 lb half rigatoni pasta
• 100 g spicy pancetta
• 60 g rindless salt pork, diced
• 14 cup olive oil
• 1 onion, chopped
• 796 ml canned diced tomatoes
• salt and pepper
• 1 tablespoon parmesan cheese, grated
• grated romano cheese, to taste
• 2 tablespoons Italian parsley

1. Cook pasta al dente in a large pot of salted boiling water.
2. In another saucepan, brown the pancetta and salt pork in oil over medium heat.
3. Add onion and tomatoes.
4. Salt and pepper to taste.
5. Cook over high heat about 15 minutes, stirring occasionally.
6. Pour sauce over pasta.
7. Sprinkle with blended Parmesan and Romano cheese.
8. Garnish with chopped parsley.
9. Serve immediately.

rigatoni pasta, pancetta, rindless salt, olive oil, onion, tomatoes, salt, parmesan cheese, romano cheese, italian parsley

Taken from www.food.com/recipe/half-rigatoni-with-amatriciana-sauce-184227 (may not work)