Rigatoni with Pancetta Tomato Sauce (Rigatoni all'Amatriciana)

Rigatoni with Pancetta Tomato Sauce (Rigatoni all'Amatriciana)

Rigatoni with Pancetta Tomato Sauce (Rigatoni all'Amatriciana)
The recipe for this classic pork-enriched pasta dish comes from Salvatore Denaro, the chef at Montefalco's Arnaldo Caprai winery.David Hagerman

Enriched with white wine, a bit of dried chile heat, and loads of deliciously salty pancetta (a bacon made from the belly of the pig), the sauce for this version of the classic Italian dish comes from Salvatore Denaro, the chef at Montefalco's Arnaldo Caprai winery. Guanciale, or pork jowl, can also be used. This recipe first appeared in our November 2014 issue with the story Taste of Umbria.