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Rigatoni with Onions, Bacon and Peas

Prep Time10 minutes
Cook Time25 minutes
Servings: 4

Ingredients

  • 2 cups rigatoni ( I used De Cecco's No. 24)
  • ½ small onion, chopped
  • 3-4 slices bacon chopped in ½" pieces ( I used uncured, applewood bacon)
  • ⅔ cup milk or half and half
  • 3 tbsp grated parmesian reggiano
  • ½ cup fresh or frozen peas

Garnish

  • 2-3 sprigs fresh dill
  • grated parmesan reggiano

Instructions

  • Bring small sauce pan with water to a boil. Add some salt and peas to the pan and boil for 2-3 minutes. Drain the peas and set it aside to cool.
  • Bring medium pot with water to a boil and cook rigatoni according to instructions on the box. Once cooked, drain the pasta and set it aside to cool.
  • Heat large skillet over medium heat and cook bacon thoroughly, but do not fry them to a crisp. When done, transfer them onto a plate.
  • Use the same skillet with bacon grease to sauté onions until onions are tender and translucent. Turn the heat to low and stir in cooked bacon, milk or half and half, grated parmesan cheese and combine with sautéed onions.
  • Simmer the sauce for 1-2 minutes until sauce has thickened, then stir in rigatoni and peas to the skillet until well combined with the sauce. Do not overcook pasta and peas.
  • Transfer pasta to a bowl, add fresh dill and grated parmesan cheese as garnish and serve immediately.