Rigatoni Barilla with smoked pork belly, artichoke and tropea onions

  Serves 4

Ingredients
440 g rigatoni Barilla (cooked according to package instructions)           
200 g pork belly bacon
1 Tbsp olive oil
2 tropea onions (the chef  uses tropea onions which are sweeter, but normal red onions can be used too), peeled and sliced   
150 ml red wine vinegar         
4  violet artichokes (buy from gourmet supermarkets) , trimmed and cut into six       
1 garlic, chopped                         
200 ml white wine       
100 g    parmesan cheese
1 Tbsp Barilla extra virgin olive oil 
fresh basil leaves and crushed green peppercorns (buy from wet market), for garnishing

Method
1. Cook pasta according to package instructions.
2. Cut the pork belly bacon into strips measuring about 8 cm by 4 mm.
3. Heat olive oil in pan and saute pork belly in the pan. Once crispy, remove, drain on paper towel and set aside.
4. In another pan, cook the onions in red wine vinegar and reduce by half.
5. Add artichoke and garlic, then deglaze with white wine and set aside.
6. Place the cooked pasta in the pan with the red onions and red wine vinegar. Add parmesan cheese and Barilla extra virgin olive oil. Toss well.
7. Remove and divide the pasta onto four plates and top with the crispy bacon and artichokes.
8. Garnish with basil leaves and sprinkle crushed green peppercorns around the plate and serve.