Rigatoni Con Pancetta

Ingredients

• 1 Tbsp. Bertolli® Classico™ Olive Oil
• 1/2 lb. sliced pancetta or bacon
• 1/2 cup chopped onion
• 2 cloves garlic, finely chopped
• 1/2 tsp. crushed red pepper flakes
• 1 jar Bertolli® Vineyard Premium Collections Marinara with Burgundy Wine Sauce
• 8 ounces rigatoni or penne pasta, cooked and drained
• 1 Tbsp. finely chopped fresh parsley (optional)

Directions

1. Heat Olive Oil in 12-inch nonstick skillet over medium-high heat and cook pancetta, onion, garlic and red pepper flakes 3 minutes or until pancetta is golden. Stir in Sauce. Bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, 5 minutes. Serve over hot rigatoni and sprinkle with parsley.