Rigatoni All’amatriciana (rigatoni With Pance

I’m tired of hootenanny religion, the new brand of Christianity that pagans do not feel embarrassed to join. I’m tired of Batman, the Beatniks, the Beatles, the “God is dead” movement, the new morality, situation ethics, existentialism, and the latest theological aberration out of Germany. If my faith were so weak that a professor down in Georgia could shake it, I’d get another kind. I’m tired of hearing in our church bodies that we must get away from our humble beginnings, shake the hayseed out of our hair, and come of age. I hear a lot today about grandstand seats in glory, but I don’t hear much about the baptism of Christ’s suffering. We’re wearing a lot of medals these days, and not many scars.

Vance Havner

CATEGORY	CUISINE	TAG	YIELD
Eggs	Italian	Italian, Pasta	4	Servings

INGREDIENTS

1 1/2	lb	Rigatoni
1		Onion, finely chopped
1		Garlic, chopped
2	oz	Pancetta bacon
		Extra virgin olive oil
1 1/2	c	Italian tomatoes
		canned peeled hand
		broken
		Parmigiano-Reggiano
		freshly grated
		Fresh ground black pepper

INSTRUCTIONS

Cut pancetta bacon into very fine julienne strips. In a large skillet,
saute the onion in oil over medium heat until it starts to become
transparent. Add the pancetta and fry gently until the onion is golden
brown and the pancetta transparent. Add the tomatoes, salt and  pepper,
and cook over high heat for 10 minutes. Meanwhile cook the  pasta
uncovered in boiling salted water, stirring occasionally with a
plastic or wooden fork. For cooking time, see package instructions.
When the pasta is ready, drain in a colander, then add to the sauce
over low heat. Mix gently, top with cheese and serve immediately.

A Message from our Provider:

“Nothing else ruins the truth like stretching it.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 163 Calories From Fat: 45 Total Fat: 4.9g Cholesterol: 13.6mg Sodium: 557.9mg Potassium: 60.4mg Carbohydrates: 21.2g Fiber: 2.7g Sugar: 7.2g Protein: 8.1g