Rigatoni alla "Sangiovannara" Style 

A sauce to prepare while the pasta is cooking. It solves a lunch or an unexpected guest with a few ingredients and an exceptional result, obviously as long as you have the rigatoni ready...

Ingredients 

500 gr of Rigatoni 

1 onion

100 g of bacon

1 coast of celery

 1 carrot

1/2 cup of dry white wine

40 gr of grated pecorino Romano cheese

6 tablespoons of extra virgin olive oil

salt

Preparation

Cut the onion in thin washers, carrot and bacon and chop the coast of celery. Fry everything in oil for about 5 minutes, then add the with wine and let evaporate and cook for about 15 minutes adding occasionally a little water took from the cooking pasta. Drain the rigatoni and sauté all in the pan by adding the cheese.