ROTOLINI AL'AMATRICIANA

Here's a Zerega's Pastalovers' favorite - our rich, wine-infused Al'Amatriciana sauce. Begin by sauteing smoked bacon and onion until the bacon is crisp and onions are golden brown. Deglaze the pan with wine, add tomatoes and basil, then simmer to fill your kitchen with the most tempting aroma. Try this sauce over our extra curly Rotolini for a satisfying midweek dinner.

3	tbsp. olive oil
10	bacon slices, finely chopped
1	large onion, chopped
1/3	cup dry white wine
1	28 oz. can peeled plum tomatoes, chopped, juices reserved
2	tsp. dried basil, crumbled
-	cayenne pepper
1/2	lb. Zerega's Rotolini
-	freshly grated Parmesan

Serves 4

Heat oil in large skillet over medium-high heat. Add bacon and onion and cook until bacon is almost crisp and onion is golden brown, about 8 minutes. Add wine, stir and continue cooking 2 minutes. Add chopped tomatoes and their juices and dried basil and bring to boil. Reduce heat and simmer sauce uncovered until thickened, stirring occasionally, about 30 minutes. Season sauce with cayenne pepper (and salt and pepper, if desired). Place cooked and drained pasta in bowl, add sauce and toss. Serve with Parmesan cheese.

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