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Rigatoni Amatriciana
Ingredients
  • 2 tablespoons olive oil
  • 1 medium-size (9-ounce) yellow onion, finely chopped (about 1 ½ cups)
  • 1 (4-ounce) package chopped pancetta
  • ¼ teaspoon crushed red pepper
  • 1 (28-ounce) can whole plum tomatoes
  • ¼ teaspoon kosher salt
  • 1 pound uncooked rigatoni pasta
  • 1 ½ ounces Parmigiano-Reggiano cheese, finely shredded (about ⅔ cup), plus more for serving
  • ¾ ounces pecorino Romano cheese, finely shredded (about ¼ cup), plus more for serving
  • 2 tablespoons unsalted butter
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