Rigatoni with Shrimp and Pancetta Tomato Sauce

Tonight's dinner is really a result of other cooking plans that were never executed.  This is not an unusual occurrence at our house.  My goal is to not freeze fresh ingredients because their next stop is inevitably the garbage bin after living in the freezer for many months.  But with these go to ingredients, the options are plenty to find another use.  Pasta or rice dishes are always good routes to take.


8 Large Fresh Roma tomatoes
1 Cup finely chopped onion
1 Tbsp finely sliced garlic
1/4 Cup extra virgin olive oil
1 3" x 3" piece of Parmagiano Reggiano rind
1/4 Cup Cream


12 Large Shrimp, peeled and deveined
3 oz finely sliced pancetta, cut into 1" pieces
1/4 cup fresh basil roughly chopped


Saute onions in olive oil until softened.  Add garlic and saute until fragrant, then mix in tomatoes and bring to a boil.  Add the Parmagiano rind to the sauce.  I always have a piece left at the end which is hardened and you can't quite grate well anymore.  So, I keep it and throw it into a pasta sauce.  Cover and let simmer for 15 minutes, stirring occasionally.   Uncover, and bring to a light boil until sauce is thickened, about 10 minutes.  Salt and pepper to taste.  Add in cream and let boil lightly for another few minutes.  


Cook rigatoni according to package instructions.
Meanwhile, crisp the pancetta in a little olive oil.  Once the pancetta is crisped, add the shrimp and saute until just beginning to pink.  Add shrimp and pancetta to the tomato sauce and cook for a minute.  Toss in the basil and stir to combine.
Once rigatoni is cooked, add to the sauce and stir to combine.  Serve with freshly grated parmigiano reggiano.  Better and better with each bite!