Ingredients:

16 oz San Giorgio® Small Rigatoni
1 Tbsp olive oil
3/4 lb pancetta, chopped
1 each onion, finely chopped
4 each garlic cloves, minced
1 tsp crushed red pepper flakes
1 tsp salt
1 tsp ground black pepper
2 ozs bourbon
3 1/2 cups (28 oz.) whole stewed tomatoes
1 cup water
1 cup grated Parmesan cheese
1 each fresh basil leaves, chopped
14 1/2 oz tomato sauce

Cooking Directions:

San Giorgio 100th Anniversary Winning Recipe
Our thanks to Grand Prize Winner Abby from Philadelphia, PA

1.  Preheat grill to 375° F placing lit coals on one side for indirect heat.  For more smoke flavor, soak hickory wood chips in water for 30 minutes and place in a foil packet directly on the coals.

2.  Place a large cast iron skillet indirectly over heat.  Heat oil in pan until rippling, and then add pancetta, render, stirring often until crispy.  Remove and set aside.

3.  Pour off all but 2 tablespoons of rendered fat and return pan to grill.  Sauté onions with red pepper flakes and salt and pepper until golden brown, then add garlic and continue to cook for 2 minutes.

4.  Remove pan from heat and deglaze with bourbon, scraping up any browned bits. Return to heat, add tomatoes and tomato sauce and bring to a simmer.  Break up tomatoes with back of wooden spoon.

5.  Add pancetta back into the pan, taste for seasoning and add more salt if
desired, then stir in uncooked pasta.  Add enough water to just cover pasta and stir thoroughly.  Close lid to grill and return to 375° F.

6.  Cook for 15 minutes, testing pasta for doneness.  Add more water if needed during cooking to prevent pasta from drying out.

7.  Allow to rest for at least 15 minutes before serving.  Serve with Parmesan, basil, and additional red pepper flakes, if desired.

*Recipe can be prepared on stove-top by using ingredients like hickory smoked bacon for a smoky flavor