American-Italian all’Amatriciana

Serve with Fennel and Celery Slaw Salad.


  • Salt
  • 1 pound whole-wheat cassarecci, rigatoni or penne pasta
  • 1 tablespoon extra-virgin olive oil
  • 6 slices lean peppered bacon, chopped
  • 1 large red onion, chopped
  • 4 cloves garlic, finely chopped or grated
  • 1 cup chicken stock
  • 1 can crushed fire roasted tomatoes (28 ounces)
  • Black pepper
  • A handful flat leaf parsley, chopped
  • Shredded sharp white Cheddar, to pass at table


Heat water to boil for pasta, season with salt and cook pasta to al dente.

Heat a deep skillet over medium-high heat with EVOO, a turn of the pan. Add bacon and crisp 4-5 minutes then add onions and garlic cook to soften, 5-6 minutes. Stir in stock then tomatoes and season with pepper to taste. Simmer sauce 15 minutes. Toss pasta with sauce and parsley. Serve with grated sharp white Cheddar.

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