Floating Olive Branch
Spicy Amatriciana with Pancetta & Caramelized Onions


1lb rigatoni 

2 tablespoons Mild to Medium Intensity Extra Virgin Olive Oil

4oz pancetta, diced 

1 medium yellow onion, peeled and sliced 

3 garlic cloves, peeled and minced 

1 teaspoon Tuscan Seasoning Blend 

16oz jar Savori Arrabbiata Sauce 

2-3 tablespoons pecorino or parmesan cheese, grated or shaved 

2-3 tablespoons fresh basil, leaves or chopped 



Cook rigatoni according to the instructions on the packaging. Before draining, reserve 1/2 cup of pasta water. Rinse in cool water and set aside. 

Heat olive oil in a large skillet over medium-high heat. Once hot, add the pancetta, and cook until crisp, about 3 minutes. Remove from the skillet with a slotted spoon and set aside to drain on paper towels. Add the sliced onion to the skillet and sauté until deeply caramelized, about 10-15 minutes. Add the garlic and seasoning blend, stir to combine with the caramelized onions, and cook for 1 minute more. Add the arrabbiata sauce and reserved pasta water to the skillet, stir to combine, and bring to a simmer. Once simmering, add the cooked rigatoni and pancetta to the skillet, stir to combine with the sauce, and cook until the noodles and pancetta have reheated, about 1-2 minutes more. Divide pasta between bowls or plates and top with parmesan and basil before serving.