1 tsp. sea salt
1 (16 oz.) box rigatoni pasta
2 sage leaves
3 sprigs rosemary
1 clove garlic, smashed and peeled
8 oz. Pancetta, chopped into 1/4-inch squares
splash of dry white wine
4 plum tomatoes, chopped
1 cup heavy cream
1 tbsp. unsalted butter
1/2 cup freshly grated Parmigiano cheese
2 tbsp. minced parsley
freshly ground black pepper

Bring large pot of salted water to a boil. Add the rigatoni to the pot and cook until al denté, about 8-10 minutes.

While the pasta is cooking, chop sage, rosemary and garlic together into a thick paste. Set aside.

Warm a large sauté pan to medium heat, add Pancetta and cook until some fat has rendered and it begins to brown and crisp, about 6 minutes. Add sage/rosemary/garlic mixture, stir and cook for 2 minutes.

Add a splash of white wine, cook 15 seconds.

Add the tomatoes, stir, and cook 2-3 minutes.

Add the cream and butter and stir to incorporate.

Drain the rigatoni when they have cooked al denté. Add them to the pan with the sauce.

Add cheese, parsley, and season with black pepper.

Serve immediately with Italian bread.

Submitted by: Cameron Harper