This is one of Nancy's favorite. Rigatoni and slow simmered garlic in flavored olive oil combined with pancetta and parmigiana, accompanied with “Chicken Milanese and Asiago Cheese”.
Traditional Pasta Aglio e Olio, pasta with garlic and oil, is usually prepared with sliced garlic sautéed in olive oil is replaced with Pete’s Garlic Oil, recipe above.
It's generally made fresh and requires care to not to burn the garlic. Even if not overcooked, garlic can develop a bite. This component can be prepared well ahead and finished relatively quickly.
Cubed and sautéed pancetta, salt cured Italian bacon, is added at the end along with grated parmigiana cheese. The dish is finished with a small amount of the water used to cook the pasta to enhance the sauce.
This delicious pasta dish can simply be served alone or served as an interesting side dish to with any variety of meats or fish like Chicken Milanese shown above, with Ritz Cracker Stuffed Shrimp on the side, or something as simple as chicken meatballs for a family dinner at home.