Rigatoni Amatriciana Americana

Cook the bacon in a large saute pan or skillet over medium heat. Cook until crisp then remove it from the pan and drain on paper towels. Once it’s drained, dice it and set it aside.

While the bacon is cooking, finely chop the onion. When you remove the bacon from the pan add the olive oil and the onions in with the drippings. Cook onions over medium heat until the onions soften and turn translucent (about 6 or 7 minutes). Add the garlic to the pan and cook another minute. Add the tomatoes (including juices from the can), red pepper flakes, water, salt, pepper, and bacon. Cook over low to medium low heat until the sauce begins to thicken, about 10 minutes. Remove from heat and stir in half of the cheese.

While the sauce is simmering bring a pot of water to a boil and cook the pasta according to the directions on the package. When done, drain pasta and put it back in the pot. Pour the finished sauce over the rigatoni and toss.

Plate the pasta and garnish with remaining cheese. Serve immediately.