2 tablespoons extra virgin olive oil3 slices bacon, 1-inch dice30 small pearl onions, peeled1 tablespoon sugar2 cups dry red wine, such as Cabernet Sauvignon, Cotes-du-Rhone2 cups chicken stock or vegetable stockSalt and freshly ground pepper1 lb. rigatoni3/4 cup freshly grated Parmesan cheese
Heat olive oil in a large frying pan over medium high heat. Add the bacon and cook, stirring occasionally, until light golden, 10 to 12 minutes. Reduce the heat to medium low, add the onions and cook uncovered, stirring occasionally, until the onions are golden brown, 25 to 30 minutes. Add the sugar, stir well and cook until the sugar dissolves, 4 minutes. Add the wine and stock and simmer over low heat, reducing slowly until the onions are very soft and 1/2 cup of the liquid remains, 30 to 40 minutes. Season with salt and plenty of pepper.
Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente, 10 to 12 minutes or according to the directions on the package. Drain and place the pasta back in the pan. Add the onions and their liquid and mix well.
To serve, place the rigatoni and onions in a heated baker. Sprinkle with Parmesan and serve immediately.
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