| 1 box | BARILLA Rigatoni |
| 2 tablespoons | extra virgin olive oil |
| ½ cup | parsley, chopped |
| 2 cloves | garlic, chopped |
| 6 ounces | ground pancetta |
| 14 ounces | tomatoes puree |
| 1 cup | water |
| to taste | salt |
| to taste | freshly ground black pepper |
| ½ cup | Parmigiano cheese, grated |
SAUTE parsley and garlic with the oil in a medium sized skillet over medium heat for 2 minutes.
ADD ground pancetta; continue cooking over medium heat until the fat has melted and the pancetta is slightly browned.
ADD tomatoes, 1 cup of water and season with salt and pepper. Simmer until the water is almost completely evaporated, about 20 minutes.
COOK pasta according to directions. Drain and toss with the sauce and finish with the cheese.